Jerri’s Loaded Cheesy Potato Soup

I’m not really a measuring kind of cook which is why my baked goods usually fail.  But this is a tried and true recipe for a rainy afternoon. I’ll guess as to the measurements of ingredients.  I usually just dump a bunch of stuff in a pot and stir.

 
Loaded Cheesy Potato Soup
5 medium potatoes, peeled and diced
2 large carrots, peeled and diced
2 large celery stalks, diced
5 scallions sliced
2 tablespoons olive oil
2 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups skim milk
1/2 lb. bacon, fried and chopped
1 cup diced fresh gouda cheese
salt and pepper to taste
 
Coat bottom of stock pot with olive oil.  Add potatoes, carrots, celery, white ends of sliced scallions, and butter.  Saute’ until potatoes start to soften.  Stir in flour then add milk and chicken broth.  Simmer on medium heat for 20 minutes.  Add cheese and stir until melted.  Add bacon and green scallions, season and serve.
 
For  Suzy, Cheryl, and Sharon.
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