Annie’s Homemade Cheesy Potato Soup

Many friends have requested some of my recipes that they have yet to see me post. After a week of being snowbound with the family, life has finally gotten back into routine, and I have finally found the time to share a few more of my family’s favorite delicious and easy recipes.

This Potato soup recipe is delicious, warming you from head to toe on a blustery day. It is great for freezing as a make-ahead meal as well.

Annie’s Homemade Cheesy Potato Soup

• Dice 1/2 cup celery, ½ cup onion, and 1-cup carrots.
• Cut 5-8 pieces of bacon into 1-inch pieces. Place in large pot over medium heat.
• Once bacon is half cooked, add celery, onions and carrots, cooking until translucent.
• Chop and add 5 cups of chunked potatoes.
• Add 8 cups water and 3 tsp. of chicken base, let simmer until soup comes to a light boil, stirring occasionally.
• Once at light boil, add 1 tsp. sea salt,  ½ tsp. white pepper (you may also use black pepper,) 2 cups shredded cheese (I usually use cheddar, however, for extra kick, I have been known to use pepper jack,) and 1 cup of milk.
• Bring it once again to a light boil, then allow it to simmer, stirring occasionally. You may turn off burner once potatoes are cooked through. The longer you simmer the soup, the more your ingredients will get to know one another, making for a very delicious soup!
• You may garnish with parsley or chives.

Enjoy these days of winter, my friends! Soon enough, we will all be hard at work in our gardens!

~Annie