- (4 TBSP) Butter, Leftover Bacon Grease, Lard or your favorite fat
- (1 large) Onion, diced
- (3) Carrots, diced
- (5-6 large) Potatoes
- (3 stalks) Celery, diced
- (2 tsp) Rosemary, dry
- (1 tsp) Thyme, dry
- (1 container (30 onces)) Chicken Bone Broth
- (2 cups) Milk, skim or whole
- (8 oz) Cheddar Cheese, grated
- (to taste) Salt
Heat the butter or whatever fat you have chosen to use in a large stock pot on your stove. I use a Dutch Oven. Add the onions and cook until they are translucent - about 5 minutes.
As an aside, I like to leave the skins on the potatoes - but that's up to you, skin them if you do not like the skins.
Add the carrots, celery, potatoes, rosemary, thyme and the chicken stock. Bring it to a boil, then reduce the heat to a simmer, put a lid on the pot and let it cook for 20 minutes.
Remove the lid and using a potato smasher (not sure if those things have a more official name?), smash the veggies you've just simmered - right there in the pot.
Add the milk and stir it in.
Add the grated cheese and heat the soup through over low heat. Be careful to stir regularly at this point as you don't want the cheese to form a big glob or to burn on the bottom of your pot.
- Top with crumbled cooked bacon!
- Top with chopped chives or green onions.
- Place a dollop of sour cream in center of each bowl of soup.