Cheddar Potato Soup

Cheddar Potato Soup
Source: Mitzi H.

Soup is wonderful during the cold winter months. It's great for lunch, or dinner when its served with a green salad. 


1 cup potatoes, diced
1 cup onions, chopped
3 tblsp butter
6 chicken bouillon cubes
1 cup carrots, diced
1 cup celery, diced
3 cups water
1/2 cup flour
2 cups milk
1 cup cheddar cheese, shredded
1/2 tsp dry mustard
3 green onions, chopped
3 strips bacon, cooked and crumbled


In a large pot, combine the potatoes, onions, butter, bouillon cubes, carrots, celery, and water; cook over medium heat for 20 minutes, or until veggies are tender. In a gravy shaker, shake together the flour and milk; add to pot and cook about 5 minutes until soup thickens. Stir in cheese and dry mustard. When the cheese is melted, stir in the green onions and crumbled bacon. Spoon soup into french bread boule rolls or in individual serving bowls. 

8 Servings

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