{Joe's Potato Cheddar Soup}

I had Joe's soup once and I couldn't get enough so I asked for the recipe. We've made it several times in our home and with all that snow piling up outside it seemed like the perfect time to share it.  

According to Joe...

"It all started at a small restaurant on the square in Murfreesboro, TN.  All Souped Up, now Stones River Grill, created some of the most delicious soups I've ever tasted including a tasty creamy potato.  Before we moved to Massachusetts, I tried to get the owner to reveal his secret recipe with no luck.  So began the search for my own recipe of a creamy potato soup that could compare and this is it.   I've been making it every fall and winter since and have brought it to our church's soup luncheons which is where Krystle experienced this perfect cold weather comfort food. Unfortunately I don't remember where I found this recipe, but it has been tweaked so much that I now call it my own. Fortunately for you, I'm not keeping it a secret... So Enjoy!"  

Joe's Potato Cheddar Soup

 {takes a little over an hour from start to finish}

What You'll Need:

6 pieces of bacon (or more), chopped

1 yellow onion, chopped

1 celery stalk, chopped

30 oz. chicken stock {I found that I needed a large 48 oz can}

4 medium yukon gold potatoes, peeled and diced

1 1/2 c milk

1 package country gravy

1-2 carrots, shredded

3/4 lb shredded sharp chedder cheese {Joe recommends Hoffman's Super Sharp White Cheddar at the deli}

What To Do:

In a sautee pan, cook bacon until brown and crispy. Using a slotted spoon, remove the bacon to a paper towel to dry.

Add onion and celery to the bacon grease and cook until onion is brown. Meanwhile, pour the chicken stock into a large soup pot and bring to a boil. Pour about a cup of hot stock into the sautee pan once the onions are done and bring to a boil. Add sautee pan ingredients to soup pot. Add potatoes to pot and simmer for 20 minutes until potatoes are soft.

Warm milk in the microwave or on the stove top and mix in the package of gravy mix {our family likes it a little less peppery so we only use a little less than a full packet}.

Add gravy mix to pot after the 20 minutes of simmering is up and stire. Slowly mix in cheese and stir until melted.

Finally, stir in carrots until well mixed and simmer for another 15 minutes, stiring occassionally.

Sprinkle with crumbled bacon before serving.