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Potato Cheese Soup

Potato Cheese Soup

4 ozs bacon

2 ozs fresh leeks (white part only)

2 ozs celery

2 ozs carrots

1 tbs lemon zest

3 ¼ ozs all-purpose flour

6 cups chicken soup

1 tbs chicken base

¼ tsp dry mustard

¼ tsp ground white pepper

3/8 tsp tabasco

1 ½ tsp Worcestershire sauce

1 lb Velveeta cheese, cut into 1 inch cubes

1 cup half & half

3 cups potatoes, diced 3/8 inch and cooked

Slice bacon strips into ¼ inch wide pieces and sauté over medium heat until crispy. While the bacon is cooking, mince the leeks, celery and carrots in a food processor. Add the vegetables and lemon zest to the stock pot with the bacon. Sauté until vegetables begin to soften.

Using a wooden spoon, add the flour, stirring constantly. Continue cooking over low heat for about 5 minutes. Mix the chicken base and hot chicken stock together. Slowly add to the mixture in the stock pot and stir with a wire whisk until all the lumps are removed. Add the remaining seasonings and bring to a boil. Reduce the heat and simmer 15 minutes. Turn off the heat and add the cubed cheese. Stir until all the cheese is completely melted. Stir in the half & half and cooked potatoes and mix completely. Serve immediately. Sprinkle with shredded cheese, crumbled bacon and green onions.  Yields 10 servings.

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