Potato Cheese Soup

1. 1

   In a large pot, fry diced bacon until brown and crispy.

2. 2

   Drain off almost all grease. Add celery, carrots and onion.

3. 3

   Saute a few minutes.

4. 4

   Slowly add 1 cup water to avoid splattering. Add bouillon cube, salt and pepper. Cover and cook over medium heat while peeling the potatoes.

5. 5

   Add potatoes and a little more water, if needed. Cover and cook 20 minutes or until potatoes are tender. Remove from heat and mash well. Return to heat and add 1 cup milk, stirring well with a wooden spoon. Add cornstarch to remaining cup of milk.

6. 6

   Mix well. Add to soup. Add cubed cheese. Cook on low heat until cheese melts and soup thickens. Stir all the time. Recipe can be doubled.

* Per serving · 4 servings · Values may vary.

No additional tips available.