Name: Potato-Cheddar Soup
Yield: 4 servings
Ingredients: 1/2 lb. bacon, diced; 1/2 c. chopped onion; 1 qt. chicken broth or 2 cans Swanson; 1 medium carrot, diced; 8 medium potatoes, peeled and cut in small cubes; 1 tsp. dill weed; fresh parsley, chopped; salt and pepper; 3 rounded Tbsp. flour; 6 oz. Cheddar cheese, shredded; 1 Tbsp. dry sherry

1

Cook bacon in heavy soup pot until crisp.

2

Drain all but 1 tablespoon bacon grease.

3

Add onion, chicken broth, carrot, potatoes and seasonings.

4

Add water to cover.

5

Simmer until vegetables are tender.

6

Add flour to hot water in covered jar and shake to make a smooth, thin paste.

7

Slowly add to simmering soup, stirring constantly.

8

Cook 5 minutes to thicken.

9

Add sherry and cheese.

10

Stir until cheese melts.

11

Correct seasonings.

12

Serves 8 to 10.

Potato-Cheddar Soup

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