CAROLYNN’S PANTRY

CHEESY POTATO SOUP

This recipe comes from my daughter, Marcy.

8-10 med. Red Potatoes

1 carton Chicken Stock 

       plus enough water to cover potatoes

1 med. Onion, chopped

2 stalks Celery, chopped

8 slices Bacon

1 can Carnation Milk

8 oz grated Cheddar Cheese, plus extra to put on top

1 bunch of fresh Parsley, chopped (or 1 tsp. dried)

Salt and Pepper to taste

Green Onions (diced)

Cook bacon until crisp, set aside, crumble when cool.  Remove all but about one tbsp of the bacon fat from skillet.  Add onions and celery and saute until onion is translucent. 

In a soup pot, place onions, celery and potatoes, add chicken stock and enough water to cover potatoes. Season with salt and pepper and bring to a boil.  Lower heat, cover and simmer until potatoes are tender.

Add cheese and stir soup until  melted. Add milk, stir until heated through.

Stir in parsley and most of the crumbled bacon.

Serve topped with grated cheese, crumbled bacon and diced green onion.