Cheesy Potato Soup

Prep: 15 minutes | Cook: 20 minutes | Serves: 4-6


2 cups water

6 potatoes, cubed

1 medium onion, diced

1 1/2 tsp salt

1/4 tsp black pepper

1/4 cup salted butter

1/4 cup flour

2 cups milk*

2 cups cheddar cheese, shredded

3 green onions, sliced

6 strips bacon, cooked & crumbled

1/4 cup sour cream


Combine the first five ingredients in a large soup pot.

Bring to a boil, then cover and simmer for 15 minutes (or until potatoes are fork-tender). Keep covered over low heat; do not drain.

Meanwhile, in a medium sauce pan, melt the butter over medium heat. Add the flour, whisking to combine, then let cook for an additional minute. Add the milk all at once, whisking occasionally. Once the mixture starts to thicken and bubble, whisk constantly for one more minute. Remove from heat and add the cheese, stirring until cheese has melted. Add the milk mixture and the green onions to the soup pot and stir to combine. Let simmer for another 10 minutes.

Serve hot with bacon and sour cream for garnish.

Liza Hawkins | (a)Musing Foodie | August 2010