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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



1. Melt butter in heavy-bottomed saucepan. Add vegetables and saute for 5 minutes.
   
2. Add chicken broth. Add salt & pepper to taste. Cover and cook until vegetables are tender.
   
3. 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.
   
4. Serve in large soup mugs or bowls. Garnish with cheese, crumbled bacon and sour cream.