Fall and winter are the perfect months for a good 'ol hearty soup and this one is one of my favorites. You can't go wrong with potatoes and cheese! We had this soup at our Illuminae book club night and it was the perfect addition to our salad bar. The great thing about this soup is that you can make it ahead of time and stick it in a slow cooker to keep warm or just reheat right beforehand.
Creamy, Cheesy Potato Soup
1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided (you can use non-fat milk for a healthier option)
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled (turkey bacon works for this too)
1 cup cheese (any flavor – I like to use the fiesta mix)
1 cup chopped green onions
Yield: 10-12 servings (about 2-1/2 quarts)
Nutritional Facts: 1 serving (1 cup) equals 387 calories, 26 g fat (15 g saturated fat), 75 mg cholesterol, 985 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein.
Step 1: Gather Ingredients
Step 2: Chop Celery, Onion, and Potatoes
Step 4: Saute onion and celery in butter for 5 minutes in a large pot.
Step 5: Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Step 6: Stir in 2 cups milk, bouillon, salt and pepper.
Step 7: Combine flour and remaining milk (1 cup) into a rue until smooth. I like to do this using a shaker cup. Gradually stir into soup.
Step 8: Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Step 9: Add cheese. Stir until cheese is melted.
Step 10: Sprinkle with bacon, cheese, and chopped green onions. ENJOY!