The other day I posted an instagram picture of the delicious Cheesy Potato Soup that I made for dinner. It was the perfect end to a snowy day in Michigan! As a result, I had a few requests for the recipe.
This recipe evolved from a slow cooker recipe that I found on Pintrest a while back. I’ve made many changes to it, so it’s a bit different from the original recipe. It takes me about 45 minutes, total, to make (note: my version of this is NOT a slow cooker recipe) and makes about 5-6 servings, depending on how generous you are with each serving. It makes GREAT left overs!
So, here it is:
Cheesy Potato Soup
4-6 large potatoes (I use Idaho Potatoes)
1 large onion - chopped (I like white onions)
1 medium stalk celery – diced
1 carton (32-oz) chicken broth (One of these days I will get around to making broth myself)
1 cup water
3 tablespoons whole wheat flour
1 cup milk
About 3 cups Shredded Cheddar Cheese (I shred my cheese because it tastes fresher and pre-shredded cheese has added preservatives)
Real bacon pieces (add to taste.)
Small bunch of green onions, sliced (add to taste)
1. In a large pot, mix potatoes, onion, celery, broth and water.
2. Bring to a boil and cook 15-20 minutes, or until potatoes are tender.
3. In small bowl, mix flour into milk; stir into potato mixture.
4. Cook for an addition 5 minutes or until mixture thickens.
5. Stir in cheese until melted. Garnish each serving with bacon and green onions.