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Cheddar Potato Soup

Toni Anderson
  • minutes
  • Serves

INGREDIENTS

1

Bacon, cooked

1

Bay leaf

1/2 cup

Carrots

2

Celery stalks, fine

3

Garlic cloves

1/2

Red onion, large fine

2

lbs Red potatoes

3 cups

Chicken stock

1/2 tsp

Black pepper, cracked

1/2 tsp

Course kosher salt

2 cups

2% milk

2 tbsp

Butter

1 cup

Cheddar cheese, sharp