This is my mother-in-laws recipe. It's a creamy and hearty soup! One of my husband's favorite soups.
4 potatoes (medium size, peeled, cut bite size)
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 minced garlic clove
6 slices of bacon (cooked and crumbled)
4 cups chicken broth
1/2 tsp. ground black pepper
5 Tbsp. butter
5 Tbsp. flour
2 cups milk
1/3 cup chopped green onion
2 cups shredded cheddar cheese
Cook bacon in stock pot. Remove bacon and drain some of the fat. Crumble bacon. Keep half the bacon out for the topping. The other half goes back in the stock pot. Using the left over bacon drippings, sweat the onion and celery for 5 mins. During the last minute add the minced garlic. Add cut potatoes, pepper and chicken broth. Bring to a boil, reduce heat to medium and cook for 15 mins.
In a separate sauce pan, melt butter. Whisk in flour for 1 minute. Stir until thick. Slowly stir in milk. Keep stirring, no lumps. Stir over medium heat until thick, 4-5 mins. Pour milk mixture into the potato stock pot. Stir well. Cook soup another 15 minutes. Serve in soup bowls with crumbled bacon on top, shredded cheese on top and green onions on top.
Ham can be subbed in for the bacon. Or you can keep the bacon out completely. Just use olive oil when sweating the vegetables. It's up to you! Enjoy!