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.