Potato-Cheddar Soup

Name: Potato-Cheddar Soup
Ingredients: 1/2 lb. bacon, diced; 1/2 c. chopped onion; 1 qt. chicken broth or 2 cans Swanson; 1 medium carrot, diced; 8 medium potatoes, peeled and cut in small cubes; 1 tsp. dill weed; fresh parsley, chopped; salt and pepper; 3 rounded Tbsp. flour; 6 oz. Cheddar cheese, shredded; 1 Tbsp. dry sherry

11 ingredients

12 steps

Ingredients

1/2 lb. bacon, diced
1/2 c. chopped onion
1 qt. chicken broth or 2 cans Swanson
1 medium carrot, diced
8 medium potatoes, peeled and cut in small cubes
1 tsp. dill weed
fresh parsley, chopped
salt and pepper
3 rounded Tbsp. flour
6 oz. Cheddar cheese, shredded
1 Tbsp. dry sherry

Directions

1

Cook bacon in heavy soup pot until crisp.
2

Drain all but 1 tablespoon bacon grease.
3

Add onion, chicken broth, carrot, potatoes and seasonings.
4

Add water to cover.
5

Simmer until vegetables are tender.
6

Add flour to hot water in covered jar and shake to make a smooth, thin paste.
7

Slowly add to simmering soup, stirring constantly.
8

Cook 5 minutes to thicken.
9

Add sherry and cheese.
10

Stir until cheese melts.
11

Correct seasonings.
12

Serves 8 to 10.