Cheddar Cheese Potato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 3 cups water
- 1 large onion chopped
- 1/4 cup butter
- 3/4 cup chopped celery
- 1/2 teaspoon pepper
- 4 cups (16 ounces) shredded cheddar cheese
- 1/2 pound sliced bacon cooked and crumbled
- 5 cups cubed peeled potatoes
- 3 cups 2% milk divided
- 4 teaspoons chicken bouillon granules
- Carbohydrate 4.85039440493146 g
- Cholesterol 27.7585905955467 mg
- Fat 15.0247155180473 g
- Fiber 0.499715748106432 g
- Protein 3.39480839068604 g
- Saturated Fat 6.3666122836307 g
- Serving Size 1 1 -12 serving (195g)
- Sodium 285.905200407157 mg
- Sugar 4.35067865682503 g
- Trans Fat 1.47061449487691 g
- Calories 168 calories
Directions In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted. Yield: 10-12 servings (about 2-1/2 quarts). Originally published as Cheddar Potato Soup in Country Woman March/April 2005, p33 Nutritional Facts 1 serving (1 cup) equals 387 calories, 26 g fat (15 g saturated fat), 75 mg cholesterol, 985 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
