Ingredients
Scale
- 5 cups baking potatoes, peeled and chopped
- ¾ cup celery, chopped
- 1 large onion, chopped
- ¼ cup butter
- 3 cups water
- 3 cups milk, divided
- 4 teaspoons chicken bouillon powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup flour
- 4 cups cheddar cheese, shredded
- ½ cup bacon, crumbled
Toppings
- Bacon bits or pieces
- Chives
- Sour cream
- Cheddar Cheese, grated
Instructions
- Rinse and dry all produce.
- Peel potatoes and cut into 1-2 inch cubes.
- Combine potatoes, and water into a 4-quart saucepan. Bring to a boil, then reduce heat to a simmer for 15 minutes, until potatoes are very soft.
- While potatoes are cooking, peel and chop the onion. Chop the celery.
- Add butter to saute pan. Saute onion and celery in butter, on medium high heat for 3-5 minutes, until softened.
- Reduce heat to low. Stir 2 cups of milk, bouillon, salt and pepper in with the potatoes.
- Add the onions and celery in with the potatoes, too.
- In a small bowl, combine 1 cup of milk with flour and stir until combined. Stir into soup, then bring to a boil for 2 minutes, until thick. Stir continually.
- Reduce heat to low. Add cheddar cheese and ½ cup of bacon crumbles to the soup. Stir until well combined.
- Serve warm. Add toppings of choice and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Soup
- Cuisine: American