I've always loved Cheesy Potato Soup. It's so comforting and filling. When the spring weather turns nasty, a bowl of homemade potato soup is just the right medicine. And it's especially nice served in easy homemade bread bowls. And when I say easy, I really mean it!! Bread bowl recipe coming soon.
It's also one of my husbands favorite soups, and I pleasantly discovered that my children take after their parents. They slicked it right up like good little girls and boys. ;)
Cheesy Potato Soup
6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
2 stalks celery, chopped
1 onion, chopped
1 tsp margarine or butter
4 1/2 cups milk
salt and pepper to taste
2 tablespoons chicken bouillon granules
2 cups cheddar cheese (more or less depending on how cheesy you like it. We like it cheesy)
1/2 lb. bacon, cooked and crumbled
- In a large pot over high heat, combine the potatoes and carrot with water and boil for 15 - 20 minutes, or until tender.
- In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
- Drain all but about 2 cups of the water from the potatoes and mash lightly with a potato masher or fork. Mash until desired chunkiness or smoothness is achieved. Add bouillon granules and the milk. Reduce heat to low and season with salt and pepper to taste.
- Transfer the onion and celery mixture to the pot. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well. You may need to add more milk if soup is too thick. Add bacon last and garnish with cheese and bacon.