Potato Soup XI

This potato cream soup is brightened with vinegar and served topped with cheese and bacon.

• Preparation Time: 5 mins
• Cooking Time: 35 mins
• Total Time: 40 mins
• Calories: 532 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 3 potatoes, peeled and cubed
• 2 cups chicken broth
• 1 tablespoon minced onion
• 1 tablespoon shredded Cheddar cheese
• 2 teaspoons vinegar
• 1 tablespoon Shredded Monterey jack cheese
• ½ stalk celery, minced
• ¼ carrot, grated
• 2 slices crisply cooked bacon, crumbled

Recipe Instructions

Step 1

In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes.

Step 2

Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon.