Cheese, Bacon and Potato Soup

Cheese, Bacon and Potato Soup
Serves: 6
  • 1 lbs. bacon
  • 1 c. celery, diced
  • 1 c. carrots, diced
  • 1 c. yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t. dried thyme
  • ⅓ c. flour
  • 4 c. chicken broth
  • ⅔ c. non fat dried milk powder
  • 1-1/2 c. water
  • 2 lbs. russet potatoes, peeled and diced
  • ½ lbs. sharp cheddar cheese, grated
  • Salt and Pepper to taste
  1. In a large stockpot, sauté bacon until crisp. Remove bacon and reserving ¼c. of bacon grease in the pot. Chop bacon and set aside.
  2. Add celery, carrots, onion, garlic and thyme to pot and sauté until tender.
  3. Add flour and stir well.
  4. Add broth, milk powder, water and potatoes. Stir well and bring to a boil.
  5. Reduce heat to low and simmer until potatoes are tender.
  6. Add cheese and bacon and stir until cheese is completely melted.
  7. Pour ⅓ of soup into the blender and blend until smooth. Add back into pot and stir well.
  8. Season to taste with salt and pepper.