medium 6 to 8 potatoes, cut into bite sized chunks
1 pound bacon
2 medium carrots, sliced thinly
3 stalk s celery, sliced
1 large onion, chopped
2 tablespoons flour
cups 6 to 8 milk, divided
4 tablespoons chicken soup base
cups 3 to 4 mild cheddar cheese
Salt and pepper to taste
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Let's Make It
Boil potatoes until done. Drain.
In skillet, fry bacon until crisp. Remove and drain on a paper towel. Reserve two tablespoons of bacon fat and saute the carrots, celery, and onion until tender.
Add sauteed veggies to potatoes in large Dutch oven. Mix the flour with remaining bacon fat and stir for a minute or so. Add 1 cup of milk and the soup base, stirring until smooth. Pour over potatoes.
Add remaining milk. Simmer until hot. Add cheese and stir until melted. Add salt and pepper to taste.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.