Recipe: Make-Ahead Potato Soup

Originally published in the Jan. 22, 2014, issue

 

Editor’s Note: Nothing warms you up like a hot, comforting bowl of homemade soup! Brian Harris of Omega, Ga., submitted his favorite potato soup recipe, which serves six hearty portions. The soup can be made a day ahead, refrigerated and reheated – perfect for those with busy schedules!

 

Ingredients:

5 slices bacon, cooked and crumbled; reserve drippings 

1 cup chopped onion

½ cup chopped celery

1 cup sliced mushrooms

1/3 cup flour

3 cups chicken broth

3 cups milk

5 cups peeled, diced new potatoes

1.5 to 1.75 cups shredded sharp cheddar cheese

Salt and pepper to taste

 

Instructions:

1. Sauté onion, celery, mushrooms and reserved bacon grease on a large Dutch oven until soft.

 

2. Blend in flour over medium heat, until golden brown. Stir in chicken broth and milk until well blended.

 

3. Add potatoes and stir gently until the soup bubbles and thickens slightly.

 

4. Simmer 10 to 15 minutes or until potatoes are tender.

 

5. Stir in cheese, one handful at a time, until melted and smooth. Season with salt and pepper.