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Cheddar Potato Soup

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a delicious cold weather cheddar potato soup

Ingredients

Scale
  • 5–6 slices bacon
  • 1/4 cup butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/2 cup flour
  • 6 cups chicken stock
  • 3 pounds potatoes, peeled and chopped (I used reds)
  • 1 pound cheddar cheese, shredded
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions

  1. In a large dutch oven, cook bacon over medium high until crispy. Remove and set aside. Add 1/4 cup butter and melt.
  2. Add onion, carrots, and garlic. Cook for a few minutes until onions become translucent. Stir in flour. Slowly add the chicken stalk while using a whisk to stir.
  3. Add potatoes. Bring the soup to a boil. Reduce the heat, cook covered for about 15-20 minutes or until potatoes are tender.
  4. Ladel some hot soup out of the pot into a small bowl. Stir in the shredded cheese, mixing until smooth. Return the mixture to the soup.
  5. Stir in the heavy cream, add salt and pepper to taste.
  6. Enjoy.

Find it online: https://prairiecalifornian.com/cheddar-potato-soup/