Creamy Potato Soup with Bacon & Cheddar Cheese

Ingredients

• of low fat milk
• 2 cups of cheddar cheese shredded (divided)
• Coarse sea salt
• Freshly ground black pepper
• 1/2 cup of ciboulette finely chopped (for garnishing)

Instructions

1. 1

   In a pan over medium heat, cook the bacon until golden but not crispy, around 5 minutes.

2. 2

   Place the bacon in paper towels. Discard the bacon fat.

3. 3

   In the same pan, melt the butter and sauté the onion and celery until tender, 6-8 minutes.

4. 4

   In the mean time, put the potatoes and the water to boil.

5. 5

   Once they boil, add the sautéed onion and celery. Reduce the heat and boil for 20 minutes, semi covered.

6. 6

   With an immersion blender, blend all the ingredients until creamy, being careful not to over blend.

7. 7

   Add the milk and the bacon.

8. 8

   Simmer for 10 minutes.

9. 9

   Add half of the cheddar cheese and stir.

10. 10

    Add salt and pepper to taste.

11. 11

    Serve and garnish with cheese and ciboulette.