Shanelle posted this recipe a couple of weeks ago and I’ve been anxious to try it. We loved it – it’s going to be a winter staple in our house!
4 large russet potatoes (peeled & cubed in bite-size pieces) – mine were almost 2 lbs worth of potato
1/2 – 1 cup finely chopped celery
1/4 cup finely minced yellow onion (not dried)
1/4 – 1/2 cup shredded carrot
4 cups chicken stock/broth (or equivalent using boullion)
2 tsp salt
1 – 2 tsp black pepper
1 Tbsp + 1 tsp white vinegar
4 Tbsp flour
3 cups milk
2 cups shredded cheddar cheese
12 oz bacon, cut in small pieces & fried
Toppings: green onions, shredded cheese, sour cream, etc.
1. Combine potatoes, celery, onions, and carrots with chicken stock, salt, pepper, and vinegar in large pot over medium heat. Bring to a boil, then turn down heat, cover, and simmer for 20 minutes.
2. In medium mixing bowl whisk flour and milk.
3. Remove pot from heat and add flour and milk mixture. Put the pot back on the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
4. Add cheddar cheese to the soup and simmer until melted. The potatoes should be tender and starting to fall apart. If not, keep cooking until the soup thickens to your liking.