Cheddar Cheese Potato Soup

Ingredients

• 1 large onion, chopped
• ³/₄ c. celery, chopped
• ¼ c. butter
• 5 c. potatoes, cubed and peeled
• 3 c. water
• 3 c. 2% milk, divided
• 4 tsp. chicken bouillon granules
• ½ tsp. salt
• ½ tsp. pepper
• ¼ c. all-purpose flour
• 4 c. (16 oz.) shredded cheddar cheese
• ½ lb. bacon, sliced, cooked and crumbled

Instructions

1. In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
2.  Stir in 2 c. milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted. Yield: 10-12 servings (about 2½ quarts).

We featured this recipe in the February|March 2017 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of the Patti Roden, WFBF District 1 Coordinator.