Categories: Soup
Ingredients
- 2 large russet potatoes
- 2 Tbsp finely minced celery (1/2 stalk)
- 1 Tbsp finely minced onion
- 1 Tbsp grated carrot (1/4 carrot)
- 2 cups chicken stock or broth
- 1 tsp salt
- 2 tsp white vinegar
- 2 Tbsp flour
- 11/2 cups milk
- 1 cup plus 1 Tbsp shredded Cheddar cheese
- 1 Tbsp shredded Monterey Jack cheese
- 2 slices bacon, cooked
- 1 Tbsp chopped green onion
Directions
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Peel the potatoes and chop them into bite-size pieces — you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded. Combine the vegetables with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
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Whisk together the flour and milk in a medium bowl. Remove the saucepan of vegetables from the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened.
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Add 1 cup Cheddar cheese to the soup and simmer until melted. By this time, the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it. To serve, spoon the soup into bowls. Divide the remaining 1 tablespoon of Cheddar and the Monterey Jack and sprinkle on the soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top each bowl of soup with chopped green onion.