Who doesn't love potato soup? Especially this time of year. I usually do my potato soup in the crock pot, but I ran a little short on time and decided to do it on the stove top.
Ingredients :
4 potatoes
3 carrots
1 onion
4 stalks of celery
1/2 lb of bacon
2 cans of chicken broth
1 stick of butter
1/2 cup of flour
2 cups of milk
1 cups of shredded cheese
- Cut bacon into small pieces (using kitchen shears, if you have them). Cook over medium heat until cooked thoroughly.
- While bacon is cooking chop the vegetables to desired size and add to the cooking bacon. Saute with bacon for 5 minutes.
- Add chicken broth to vegetables and bacon. Cover and cook on a low temperature for 1-2 hours.
- About 20-30 minutes before serving, melt the stick of butter in a separate sauce pan, over low heat.
- Add flour and whisk until smooth. Continue cooking for 3-4 minutes until thickened. Stir in milk and cheese and continue to cook for another minute.
- Pour roux into vegetable mixture.
- Stir and continue cooking another 20-30 minutes.
- Serve and enjoy!
No comments:
Post a Comment