Ann's Potato Cheese Soup Recipe
Recipe Ingredients
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 c. butter
1/4 c. flour
2 c. milk
10 oz. shredded Cheddar cheese
8 slices crisp bacon, crumbled
Cooking Directions
Combine first six ingredients and cover with the 2 cups of water. Simmer 10 minutes or until vegetables are tender. Melt butter over medium low heat in a small saucepan. Stir in flour and combine completely. Slowly add milk stirring constantly. Cook and stir over medium heat until it thickens, about 10 minutes. Add to cooked vegetables. Add cheese. Heat and stir until it melts. Serve with crumbled bacon on top. Ann Blackwell's recipe.
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