4 cups diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
2/3 cup bacon bits
4 cups water
2 tablespoons chicken bouillon granules (I used Wylers Sodium Free)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons I can't believe it's not butter, light
5 tablespoons all-purpose flour
2 cups milk
2/3 cup shredded cheese (I used mozzarella)


Note: You can also use ham in place of the bacon bits, that was how the original recipe was made.

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. (Tip: If you like thick soup, like I do, put half of the potato mixture into a blender to puree it, then add it back to the pot. )


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, add shredded cheese, and cook until cheese is melted. Serve.


Makes about 12, 1 cup servings.


Number of Servings: 12

Recipe submitted by SparkPeople user STEPH2003.

 

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