Potato and Cheddar Cheese Soup

Printed from Jenn's Food Journey, adapted from Cooking.com

4 slices of bacon
1/2 sweet onion, chopped
4 baking potatoes, peeled and cut into 1-inch cubes or smaller
1 cup water
4 cups chicken broth
3/4 cup milk
2-3 cups shredded cheddar cheese
salt & pepper


In a Dutch oven, cook the bacon until crisp; crumble and set aside. Remove from pat and place on paper towel liked plate. In the same pan with the bacon grease, over medium low heat, add the onions and cook until tender, about 8-10 minutes. Add the potatoes, water and chicken broth and turn the heat up to medium high. Bring to a boil and cook potatoes until they start to fall about, about 10 minutes. Remove from heat and with an immersible blender, puree the potatoes until smooth. Stir in the milk. Place over low heat and stir in the cheese, a little at a time, until it's all melted. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon. Enjoy!