Cheesy Potato Soup

1. 1

   In a stockpot filled with water (allow enough room for potatoes to float freely as they boil), boil cubed potatoes for 20 minutes over high heat. Do not drain potatoes.

2. 2

   As potatoes are boiling, fry bacon on the griddle or in a skillet over medium heat. Once the bacon is done and crispy, remove it from the skillet and reserve bacon grease. (Should render nearly a half cup). Set aside bacon and when it's cool enough to handle, crumble it and set it aside to use as a garnish for the potato soup.

3. 3

   When done, pour bacon grease into the stock pot with potatoes and water and continue heating.

4. 4

   In a saucepan, melt butter over medium heat. Whisk in flour, stirring constantly. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.

5. 5

   Reduce potatoes to medium heat. Pour milk mixture into potatoes, stir until combined.

6. 6

   Cut cheese block into chunks and add to the potato soup mixture. Add salt and pepper, to taste.

7. 7

   Let the soup cook until you get the consistency you want, stirring constantly.

8. 8

   Serve soup, garnished with bacon crumbles, shredded cheddar cheese and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.