INGREDIENTS
1⁄2cup chopped onion
1⁄2cup chopped celery
8tablespoons butter
5cups diced peeled potatoes
2(14 1/2 ounce) cans chicken broth
12ounces shredded sharp cheddar cheese
1pint whipping cream
2cups water
3ounces bacon bits
4tablespoons flour
1⁄2teaspoon white pepper
1teaspoon paprika
1tablespoon dried parsley
seasoned croutons, for garnish
DIRECTIONS
Chop onions and celery.
Saute onion and celery in 4 ounces of butter until tender.
Add potatoes and broth, bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes.
Melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat and set aside.
For potato and broth mixture, add water, cream until mixture thickens.
Stir in the cheese, bacon bits, parsley, pepper and paprika.
Cook over low heat stir and remove from heat when cheese is melted.
Garnish with croutons, if desired.
Enjoy!
