Ingredients:
3 large baking potatoes, cooked, peeled and cubed
1/4 cup yellow sweet onions, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
2 garlic cloves, minced
6 slices bacon
4 cups milk
4 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup shredded cheddar cheese
Directions:
Fry bacon until crisp reserving 2 tablespoons drippings in skillet and set aside.
Over medium heat, saute onions, garlic, carrots, and celery in bacon drippings until tender.
Prepare a roux of flour and butter in soup pot.
Add salt, pepper and milk.
Stir constantly with a wire whisk over medium heat.
When slightly thickened add vegetables. Cover and heat through.
Top with shredded cheddar cheese.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.