Cheese Soup
Laurie Potter
ingredients
- 5 strips bacon
- 2 stalks celery, finely chopped
- 1 medium to large onion, chopped
- 4 carrots, shredded
- 5 medium potatoes, peeled and shredded
- 6 T. butter
- 6 T. flour
- 8 to 10 c. chicken stock
- 1 1/2 c. half and half
- 12 to 16 oz. shredded cheddar cheese
- Salt & Pepper
- Fresh parsley, chopped
directions
- 1
Step 1: Place potatoes, just covered in water, in pan. Add salt. Bring to boil. Boil about five minutes. Drain reserving 1 cup of water.
- 2
Step 2: Add tablespoon olive oil to dutch oven. Heat. Add bacon. Cook until crisp. Remove and place on paper towels.
- 3
Step 3: Add celery, onion and carrots to bacon drippings. Salt and pepper to taste. Cook over medium heat until tender. Remove vegetables from dutch oven and place in bowl.
- 4
Step 4: Add butter to dutch oven and melt. Add flour. Stir. Cook about 10 minutes.
- 5
Step 5: Add half and half and potato water. Stir.
- 6
Step 6: Add 8 cups chicken stock. Stir until thickened. If too thick, add additional stock.
- 7
Step 7: Add cooked vegetables, potatoes and parsley. Mix well.
- 8
Step 8: Add cheese and mix until melted.
- 9
Step 9: Crumble bacon and mix half into soup. Sprinkle rest on top of bowls.
Source: Carol Bedord
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