Potato Soup

Ingredients

5 lbs. bag white potatoes

132 oz. chicken broth

1 medium to large onion

salt and pepper

Monterey Jack cheese for topping

1 lb. bag carrots

2 10 oz. bag of frozen corn

1 stalk of celery

3/4 cup flour

1 1/2 cups milk

1 stick of butter

1 stalk green onions

1 lb. bacon

Directions

Cut potatoes into 1/4 inch squares. Boil in salted water until about 90% done. Set aside. Boil broth, onion, celery, green onion, carrots, corn until carrots are soft.
Add flour to melted butter. Add broth mixture slowly, stirring. Add milk slowly, stirring. Simmer about 20 minutes. Add potatoes and continue to simmer another 20 to 30 minutes. Season to like.
To make Irish potato soup add the bacon. Cook bacon in skillet with cover about 10 minutes. Drain, place on paper towel to absorb remaining grease. Crumble and add to soup.
Before serving top with grated Monterey cheese if desired.

Never Lose Track of Your Favorite Recipes.