Potato cheese soup
6 Cups peeled and cubed Potatoes
1/2 cup chopped carrots
3/4 cup chopped onions (we like the sweet onions)
3 cups chicken stock (not broth)
1 tsp salt
1/4 tsp pepper
2 Tablespoons Flour
3 Cups heavy cream
5 cups shredded cheddar cheese (we like to use 2 to 2-1/2 cups of gruyere and the remainder cheddar)
1-1/2 cups cooked chopped bacon
In a large stock pot , add potatoes, carrots, onion, chicken stock, salt and pepper . Simmer until veges become tender.
In a separate bowl mix the flour and heavy cream. Add to the soup mixture and cook until soup become thick. Stir in cheese and bacon. Simmer until cheese is well melted and soup is thick. If you feel soup needs to be thicker add more flour and cheese.