Potato-Cheese Soup
2 tablespoons butter
1 rib celery, finely diced
1 small onion, finely diced
1 (14-1/2-ounce) can ready-to-serve chicken broth
3 large potatoes, peeled and diced
2 teaspoons white vinegar
3 tablespoons all-purpose flour
2-1/2 cups milk
1/4 teaspoon salt
1 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
In a soup pot, melt butter over medium-high heat. Add celery and onion and sauté 5 to 7 minutes, or until tender.
Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.
Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.Top with bacon bits
2 tablespoons butter
1 rib celery, finely diced
1 small onion, finely diced
1 (14-1/2-ounce) can ready-to-serve chicken broth
3 large potatoes, peeled and diced
2 teaspoons white vinegar
3 tablespoons all-purpose flour
2-1/2 cups milk
1/4 teaspoon salt
1 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
In a soup pot, melt butter over medium-high heat. Add celery and onion and sauté 5 to 7 minutes, or until tender.
Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.
Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.Top with bacon bits