Ingredients:
4 cups yukon gold potatoes, diced ( I kept skin on)
1 large sweet onions, diced
2 stalks celery, diced
1 (14 ounce) cans vegetable broth
1 cup water
pepper
1 1/2 cups half-and-half
2 tablespoons flour
8 -16 ounces shredded cheddar cheese ( depending on your taste)
8 slices bacon, diced,fried and drained
green onions, sliced (optional)
Directions:
In a large pot, combine potatoes, onions, celery, broth, water and pepper (don’t add salt, as the broth already has it) and bring to a boil.
Reduce heat and simmer until veggies are tender.
Slightly mash some, but not all, of the potatoes with a fork.
Combine 1/2& 1/2 and flour until well blended.
Add to soup and simmer until thickend (add water if necessary if soup gets too thick).
Add cheese and bacon, stirring until cheese is melted.
Serve.
If desired, serve with additional cheese, bacon and green onion sprinkled on top.
I think a dollop of sour cream would be good too, but I didn’t have any.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.