Potato Cheese Soup

Directions

1. Peel the potatoes and chop them into bite-sized pieces (about 8 cups). Celery and onion should be minced to the size of a grain of rice.
2. Combine the vegetables with the chicken stock, salt and vinegar in a large pot over medium heat. Bring stock to a boil, then turn down the heat, cover and simmer for 20 minutes. Stir occasionally.
3. Whisk together the flour and milk in a medium bowl.
4. Remove the pan from the heat and add the flour mixture.  Put the pan back on the heat and simmer uncovered for 5 to 8 minutes, until soup has thickened.
5. Add the cheeses to the soup and simmer until melted. The potatoes should be tender by this time, if not continue to cook until they are.
6. Ladle the soup into bowls and garnish with bacon and green onion. Makes 8 servings.

photo by TheBazile