My version was delicious! I served with a side of fresh french baguette slices.
Ingredients
3 1/2 cups peeled and diced organic yellow potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3 slices bacon sliced into small pieces
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk (I used a mix of skim milk & half-half for convenience)
shredded cheddar cheese for topping
Directions
1.Combine the potatoes, celery, onion, bacon and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through.
4.Serve immediately. Garnish with cheddar cheese.