I make this usually in the winter and when I have a bunch of potatoes I need to use up. I really liked this recipe because it is easy to make and very tasty. It would go nicely with some fresh rolls or french bread.
Ingredients:
4 medium potatoes **I also used half a sweet potato**
3 tbsp of butter
1 small chopped onion of half of a big one
1/4 cup of chopped celery **I didn't have any, so I used thinly cut carrots**
3 tbsp flour
1/2 tsp thyme
1/4 tsp salt
1/8 tsp of ground black pepper
4 cups of half and half, light cream or milk
1-1/4 cup of cheddar cheese
1 cup of chicken broth
8 slices of bacon
2 tbsp of green onion
1/4 cup sour cream
Instructions:
1.
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.
2.
In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender.
Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly.
Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.
3.
For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.
4.
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).
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