Recipe of the Week: Cheesy Potato Soup
Some comfort food for a rainy night
Ingredients:
8 medium russet potatoes, peeled and cubed
6 strips of bacon
1/2 cup chopped onions
1/2 cup chopped celery
4 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
2 cups shredded Cheddar cheese
Additional shredded cheese (if desired)
Directions:
Boil potatoes in water until tender (about 20 minutes) then drain the potatoes
Fry the bacon until crisp, crumble and set aside Saute the onion and celery in the bacon drippings
Puree the potatoes in a pot, using an electric mixer
Add the chicken broth, garlic powder, rosemary, salt and pepper
Add the onions, celery and half of the crumbled bacon to the potato mixture, then mix well
Add the milk and Cheddar cheese and mix well. Cook until heated through.
To serve, top with the remaining bacon and additional shredded cheese, if desired
Marty Williams, our resident chef, Thousand Oaks
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