A True Cheezy Potato Soup!

For years people have asked for this recipe. Another one of my favorites I want to share with you!

Ingredients:

6 medium sized potatoes

Water

1 Tbs butter

1 medium onion

¼ C. celery (diced)

½ tsp Worcestershire sauce

14 ounces chicken broth or stock

1 pint fat-free cream

¼ tsp garlic powder

Pinch of red chili powder

½-1 tsp salt

½ tsp pepper

1 Tbs flour (optional)

1 C. grated cheddar cheese

3 slices of uncooked bacon

Step 1

Peel and cut potatoes to 1/2 inch cubes. Bring potatoes to a boil and cook until pieces are tender. Drain and set aside.

Step 2

Dice medium onion and celery. In a small frying pan, add butter, onion, and celery. Sauté lightly until the onions begin to caramelize. Remove from heat and set aside.

Step 3

In a large saucepan, add the cooked potatoes, onion, celery, Worcestershire sauce, broth, cream, and garlic powder. Slowly bring up to a simmer and add the chili powder, salt, and pepper. Let soup simmer 15 minutes while stirring often.

Step 4

In a small frying pan, cut the bacon in half and begin cooking it slowly. Remove and dice bacon. Set aside.

Step 5

Add flour to soup if desired to thicken. Once flour is added, if any, add the majority of the cheddar cheese and bacon. Stirring constantly until the cheese has melted in, place soup into serving bowls and top with remainder of cheese and bacon.

Substitutions: It is recommended to use fat-free for health reason only. If this is not a concern of yours, you are free to use heavy cream, ½ & ½, or milk. For vegetarians, a vegetable stock will work in place of the broth and leave out the bacon.