a Boiled potato soup with cheesy smoky yumminess

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Name: Smokey cheddar Potato Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 5 Potatoes Cubed; 8 slices Bacon; 1 teaspoon Chicken bouillon; 6 tablespoons Butter; 1/2 Cup All purpose flour; 2 1/2 Cups Smoked cheddar cheese Shredded and divided; Crackers; Salt and pepper to taste; 2-3 Cups 2% Milk

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INGREDIENTS

5 Potatoes ; Cubed
8 slices Bacon
1 teaspoon Chicken bouillon
6 tablespoons Butter
1/2 Cup All purpose flour
2 1/2 Cups Smoked cheddar cheese ; Shredded and divided
Crackers
Salt and pepper to taste
2-3 Cups 2% Milk

INSTRUCTIONS

Keep potatoes warm. Do not drain the potatoes.

Clean out the frying pan to make your rue. Add the butter to the pan. After the butter is melted add flour. Cook your rue for about one minute. Add 2 to 3 cups of milk and stir constantly until it begins thicken.

As you wait for the cream sauce to thicken, turn up the warm potatoes to about medium heat. Add the cream sauce to the potatoes. Allow the soup to continue to thicken. Reduce the soup to a simmer. Add salt and pepper and 1 1/2 C cheese. Be sure not to let the soup boil at this point as the cheese may separate.

Serve the soup with additional cheese and crumble bacon on top. Best with Saltine crackers.

NOTES

Some people would make in their rue with the bacon grease instead of better. This will darken your soup and may make it appear unappetizing.

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Smokey cheddar Potato Soup

5 Potatoes Cubed
8 slices Bacon
1 teaspoon Chicken bouillon
6 tablespoons Butter
1/2 Cup All purpose flour
2 1/2 Cups Smoked cheddar cheese Shredded and divided
 Crackers
 Salt and pepper to taste
2-3 Cups 2% Milk

Peel and dice potatoes, add potatoes to a pan and just cover with water. Season the water with chicken bouillon. Bring to a boil simmer for about 20 minutes or until potatoes are almost tender. Meanwhile fry the bacon in frying pan. Lift the bacon from the pan drain on paper towels. Then crumble into small pieces. 
Keep potatoes warm. Do not drain the potatoes.
Clean out the frying pan to make your rue. Add the butter to the pan. After the butter is melted add flour. Cook your rue for about one minute. Add 2 to 3 cups of milk and stir constantly until it begins thicken. 
As you wait for the cream sauce to thicken, turn up the warm potatoes to about medium heat. Add the cream sauce to the potatoes. Allow the soup to continue to thicken. Reduce the soup to a simmer. Add salt and pepper and 1 1/2 C cheese. Be sure not to let the soup boil at this point as the cheese may separate. 
Serve the soup with additional cheese and crumble bacon on top. Best with Saltine crackers.

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Nutrition

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Serving Size: 1 Serving (321g)
Recipe Makes: 8 Servings

Calories: 615
Calories from Fat: 395 (64%)

Amt Per Serving		% DV

	Total Fat 43.9g	58 %
	Saturated Fat 23.8g	119 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 2.7g
Cholesterol 109.1mg		34 %
Sodium 696.1mg		24 %
Potassium 810.3mg		21 %
Total Carbohydrate 36.9g		11 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 33.7g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 615

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