Sunday, December 6, 2009

Potato Cheddar Soup

4 medium russet potatoes
2 heaping Tbsp finely chopped celery
2 heaping Tbsp finely chopped onion
2 heaping Tbsp finely chopped carrot
2 cloves garlic, minced
2 cups chicken broth
1 tsp salt
2 tsp vinegar
1 1/2 cups milk
2 Tbsp flour
1 1/2 cups sharp cheddar cheese (plus extra for topping)
crumbled bacon
green onions

Peel and chop potatoes into bite sized pieces. You should have about 4 cups.

Chop the celery, onion, and carrots into small pieces, about the size of a grain of rice. Finely mince the garlic.

Over medium heat bring 2 cups of chicken broth, salt, vinegar and vegetables to a boil. Cover and reduce heat to low. Simmer for 20 minutes.

Whisk together the milk and flour and pour into the stock. Return heat to medium and simmer for 5-8 minutes. Potatoes should start falling apart depending on the size they were originally cut. If needed, use a potato masher to make the pieces smaller.

Add the sharp cheddar. I estimated it at 1 1/2 cups but really I just grab as much as I can get in a handful. Stir until melted.

Top the soup with more cheese (because there's no such thing as too much cheese) and crumbled bacon and whatever else you like.


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