Cheesy Potato Soup

In a large stockpot over medium heat, melt butter. Add the onion, celery and potatoes and saute for 10 minutes, stirring frequently over medium heat.

Add the flour and cook for two minutes, stirring frequently.

Add the milk, chicken stock, 1 tablespoon of chicken bouillon and the pepper. Stir to combine. Bring to a boil and reduce heat to a simmer. Taste to see if it needs more bouillon and add the rest at this time if needed. I use 2 tablespoons of bouillon when making this recipe.

Put the lid on the pot and simmer on low for 20 minutes, stirring occasionally.

While the soup is simmering, cook the bacon in a skillet over medium heat. When it’s crispy, remove it from the skillet and set aside. Once it’s cooled, crumble it.

When ready to serve, add the cheese and stir until completely combined. At this point you can add corn and let the soup sit until the corn is heated through. Stir in the bacon and serve immediately.

Serves: 4 as a meal or 6 – 8 as a side dish

Enjoy!

*Note – The corn and bacon are optional but I always use them.