The Case For Soup

January is National Soup Month. Soup is very comforting and tasty for this time of year, and January is a wonderful time to make soups because of the cold weather. There is nothing like a steaming bowl of soup when coming in from the cold. Additionally, soup helps to prevent disease because of the many nutritious ingredients that can be added to the pot.

Soup is also economical – It is cheaper to make your own than to purchase (Remember that you are paying for packaging, shipping and advertising of commercially sold soup.) Homemade soup can be made from leftovers. Another economical benefit of soup: It freezes well for later consumption.
Hope you enjoy the potato soup recipe!

Ingredients

2 thick slices bacon, preferably applewood smoked, diced
1/2 cup chopped sweet or yellow onion
1 (14 ounce) can reduced sodium chicken broth
2 cups 2% milk
1 large bakng potato, peeled, cut into 1/4-inch cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups Shredded Extra Sharp Cheddar, divided
Chopped chives optional

Directions

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside. Cook onion in drippings in same saucepan 4 minutes, stirring occasionally. Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes or until potato is tender. Turn off heat; add 1-1/2 cups cheese, stirring until melted. Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.