Cheddar Baked Potato Soup
Shirley Grauberger
ingredients
- Large potatoes, baked-diced into small cubes
- 2-3 pieces bacon-brown and put aside
- 1 stalk celery-small diced
- 1 head garlic, roasted with potatoes at 375 degrees
- 1/2 large onion-small diced
- 1 cup shredded cheddar cheese or cubed Velveeta
- 1 can chicken broth
- 1 cup 1/2 and 1/2
- 1 cup milk
- 3 tbs. Butter
- 3 tbs. Of flour
- 1 can creamed corn (optional)
- Green onions
directions
- 1
Bake the potatoes in the oven at 375. Take the head of garlic and chop off the top, put on a sheet of aluminum foil and drizzle with olive oil. Wrap the foil and place in the oven with the potatoes.
- 2
Brown the bacon then set aside. Brown onion and celery in the bacon renderings. Add the roasted garlic by squeezing the head so that the garlic pops out, can use a spatula to aid in this. Add the flour to this mixture and cook for a few minutes to get rid of the flour taste. Add 1 can of chicken broth and mix well. When well mixed, add the 1/2 and 1/2 and milk and warm through. Add cubed cheese. Blend together. When the cheese has blended in add the can of creamed corn. Add the cubed potatoes and heat through. Serve with crumbled bacon and chopped green onion on top.
Source: Shirley Grauberger
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