Recipe of the Week: Cheesy Potato Soup



Some comfort food for a rainy night


8 medium russet potatoes, peeled and cubed

6 strips of bacon

1/2 cup chopped onions

1/2 cup chopped celery

4 cups chicken broth

1/4 teaspoon garlic powder

1/4 teaspoon dried rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup milk

2 cups shredded Cheddar cheese

Additional shredded cheese (if desired)



Boil potatoes in water until tender (about 20 minutes)  then drain the potatoes

Fry the bacon until crisp, crumble and set aside Saute the onion and celery in the bacon drippings

Puree the potatoes in a pot, using an electric mixer

Add the chicken broth, garlic powder, rosemary, salt and pepper

Add the onions, celery and half of the crumbled bacon to the potato mixture, then mix well

Add the milk and Cheddar cheese and mix well.  Cook until heated through. 

To serve, top with the remaining bacon and additional shredded cheese, if desired


Marty Williams, our resident chef, Thousand Oaks

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