Cheesy Potato Soup
Source of Recipe
Lee's Kitchen
List of Ingredients
- 1/2 Cup butter
- 2 Cups potatoes, peeled & diced
- 1/2 Cup celery, peeled & diced
- 1/2 Cup onion, peeled & diced
- 1/2 Cup carrots peeled & shredded
- 2 Cans (15 1/2 oz each) chicken broth
- 2-3 Cups milk or half & half
- Salt & pepper to taste
- Crisp bacon, crumbled
- Shredded sharp Cheddar cheese
- Sour Cream
Instructions
- Melt butter in heavy-bottomed saucepan. Add vegetables and saute for 5 minutes.
- Add chicken broth. Add salt & pepper to taste. Cover and cook until vegetables are tender.
- Once vegetables are tender, lower heat and add milk or half & half. Add 2 or 3 cups (or more) depending upon how thick or thin you want your soup. Heat over low flame until milk is hot. Do not boil.
- Serve in large soup mugs or bowls. Garnish with cheese, crumbled bacon and sour cream.
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