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Potato Soup XI

By: Robbie Rice

"This potato cream soup is brightened with vinegar and served topped with cheese and bacon."

Rate/Review | Read Reviews (12)

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

3 potatoes, peeled and cubed
1/2 stalk celery, minced
1 tablespoon minced onion
1/4 carrot, grated
2 cups chicken broth
2 teaspoons vinegar
1 teaspoon salt
1 1/2 cups milk
2 tablespoons all-purpose flour
1 tablespoon shredded Cheddar cheese
1 tablespoon shredded Monterey Jack cheese
2 slices crisply cooked bacon, crumbled

Directions

In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes.
Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon.