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Potato & Cheddar Chowder with Crumbled Bacon

Ingredients

Scale
  • 6 Tablespoons butter
  • 2 to 3 carrots, peeled and thinly diced (opt)
  • 2 to 3 celery stalks, thinly sliced (opt)
  • 1 small onion, chopped (opt)
  • *I substitute 1 1/2 teaspoons onion powder instead
  • 1 teaspoon celery salt
  • 8 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cracked pepper
  • 1 teaspoon salt
  • 4 cups milk
  • 4┬áchicken bouillon cubes
  • (*I use Knorr brand bouillon cubes)
  • 4 cups water
  • 4 to 5 potatoes, peeled and cut into small 1/2 ” cubes
  • 3 cups shredded cheddar cheese
  • 8 slices bacon, cooked crisp and crumbled

Instructions

  1. DIRECTIONS
  2. About 45 minutes before serving: in a large pot, over medium heat, melt the butter. If adding vegetables, once the butter has melted turn the heat to low.
  3. Add diced carrots, celery and onions, (all optional) and cook until tender, about 10 minutes, stirring occasionally.
  4. Stir in flour, mustard, paprika, salt, pepper, and stir for about 1 minute.
  5. Gradually whisk in milk, water and add the bouillon cubes and the potatoes.
  6. Over high heat, heat to boiling, stirring constantly, then reduce heat to low.
  7. Cover and simmer ten minutes or until potatoes are tender.
  8. Remove saucepan from the heat and stir in the grated cheese, just until melted, or turn heat to lowest temperature.
  9. Do not let the soup boil!
  10. If you like, top each serving with crumbled bacon, or add directly to your soup .
  11. Makes about 8 – 1 cup servings.