Potato Cheese Soup from Scratch
Loaded potato cheese soup made completely from scratch in just 30 minutes!
- 2 cups potatoes peeled & cubed
- 1 1/2 cups chicken broth
- 3 TBSP flour
- 1/2 tsp dry mustard powder
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar freshly shredded, not bagged
- crumbled bacon optional
In 4qt sauce pan combine potatoes, chicken broth, and dry mustard.
Bring to a boil then reduce heat and cover.
Simmer for 15 minutes or until potatoes are tender.
Meanwhile, cook bacon until crispy, if desired.
Combine flour and milk in measuring cup then stir into sauce pan.
Continue to cook while stirring until thickened and bubbly, 3-5 minutes.
Remove from heat then add shredded cheese, stirring constantly until melted.
Serve hot with optional bacon crumbles and extra shredded cheese, if desired.