Ingredients
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8 cups chicken broth
- 6 medium potatoes, cubed
- 4 stalks celery, diced
- 4 medium carrots, diced
- 1/4 lb bacon
- 1 medium onion (diced)
- 1 quart heavy cream
- 4 tablespoons butter
- 1/4-1/2 cup cornstarch
- 12 ounces cheddar cheese, shredded
Directions
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Empty broth in large pot. Add cubed potatoes and bring to a boil.
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While potatoes are starting to cook, microwave bacon until crisp and add grease to potatoes.
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Crumble bacon and add .
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Saute celelry, carrots and onion in melted butter until soft.
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When potatoes are done, add veggies and butter to pot.
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Reduce heat and add 1/4 to 1/2 quart cream to pot. Be careful not to bring to heavy boil or cream will curdle.
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Mix corn starch in very cold water and add to soup. Continue to cook until soup thickens.
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Remove from heat and serve immediately. Top with cheese, and serve with fresh bread. (Cornbread, rolls, or french bread work well.).
