Smokey Cheddar Potato Soup
The Arcadian Inn Bed & Breakfast
1/4 cup butter
1 onion diced
3 stalks of celery diced
2 cans of chicken stock
4 cups of potato, peeled and diced
1 can of milk, 12 oz
1 cup of Smoked Cheddar Cheese, grated
(may use 1 cup of cheddar cheese and 1 tbsp of liquid smoke)
4-5 dashes of Tabasco
Brown onion and celery in butter in large dutch oven pan.
Add chicken stock and water to level half-way up the pan.
Bring to boil and add potatoes.
Boil til potatoes are tender.
Stir in milk, cheese and Tabasco.
I love to add a can of chopped water chestnuts,
gives a great crunchy texture.
Sugar Syl Says:
The kindness you spread today
will be gathered up and returned to you tomorrow.
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