What I love about this yummy soup is how quickly it can be pulled together and is such a comfort food!
What you'll need:
5-6 medium potatoes peeled and cubed
1/2 cup chopped onion
1/2 cup chopped celery (optional)
4 cups water or chicken broth (enough to cover vegetables)
Salt and pepper to taste
1/2 cup corn
6 bacon slices cooked and crumble
fresh chives or green onion
To make soup:
In a large stock pot cook potatoes, onion celery in a pot of water or chicken broth that covers the vegetables. Add salt and pepper and boil for 15 min or until soft.
(Add 1 Tbsp. \of chicken base if water was your choice for covering potatoes. This will give your soup a robust flavor)
Roux ingredients (Cheese sauce)
1/4 cup butter
1/4 cup flour
1/2 cup parmesan cheese
2 cups milk
1 1/2 cups cheddar cheese
To make roux:
Melt the butter in a skillet over med-low heat , whisk in flour and parmesan cheese until combined. Add milk and cheese and stir until melted. Add roux and corn to soup mixture. Turn heat to low. ( (It will scorch if the heat is too high.)
Season with salt and pepper and top with extra cheese if desired and crumbled bacon and chives.
This is one of our families favorites! Enjoy!
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