Potato Soup

 

February 4th is Homemade Soup Day. On a cold, winter day, there’s nothing better than a bowl of warm and filling soup! This soup can be modified to fit any dietary needs as well. Make this on the stove top or double and cook in a slow cooker to serve more people. It’s so good! Serves 8. 

5 large russet potatoes, cubed

3 C chicken broth (homemade, if possible)

4 Cups milk – dairy or dairy alternative is fine

2 large carrots, sliced and quartered

3 large stalks celery, diced

1 medium onion, diced

8 oz cream cheese, cubed (dairy or dairy free cream is fine)

1 C shredded cheddar (or dairy alternative cheese) + more for garnish

1/3 C butter

1/3 C gluten free flour

3 garlic cloves

Green onions (for garnish)

1/2 # bacon, cut into pieces

Salt & Pepper, to taste

In a fry pan, cook bacon according to package instructions, or until crispy. Break into pieces. Set aside for garnish.

In a large pot, add a tablespoon of bacon grease and saute carrots, celery, and onions for 5 minutes, or until soft.

Add butter and garlic, melt on low heat, add flour and cook for a bit, stirring constantly. Stir in chicken stock, milk and cream cheese and add the diced potatoes.

Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add the cheddar, add more salt if needed.

Serve in bowls and top with more cheese, bacon, and green onions.

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