I’ve been holding on to this recipe for too long. Tom and I made it like two weeks ago, but I have been a very bad blogger (the ancient relic of a laptop that I have to work with doesn’t help matters either) and not gotten around to posting it. It really comes from two separate potato soup recipes, but I took what I liked from each, and here we are:

2 large russet potatoes, diced
1 small yellow onion, diced
2 tablespoons carrot, grated
2 cloves garlic, chopped
2 cups chicken broth
salt (around a teaspoon or so, depending on what kind of chicken broth used)
2 tsp white vinegar
2 tbs all purpose flour
1 1/2 cups milk (I use skim and it comes out fine)
2 cups sharp cheddar cheese, grated, plus a little more for topping
4 slices bacon, cooked crisp and crumbled

1. In a large pot, or Dutch oven, combine potatoes, onion, carrot, garlic, chicken broth, salt, and vinegar over medium heat.

2. Bring to a boil and turn down heat. Cover and simmer for 20 minutes.

3. While soup simmers, in a medium bowl, whisk together flour and milk.

4. Remove pot from heat and add flour & milk mixture. Return to heat and simmer for 5-8 minutes, until slightly thickened. (At this point, I like to take my potato masher and smash a few of the potatoes…it makes the soup a bit thicker.)

5. Add cheese, a little at a time, simmering until melted.

6. Dish the soup out and top with bacon and remaining cheese. Delicious!

You could really go nuts with different toppings, if you like…chopped green onions, sour cream, whatever. Either way, this soup is really tasty!