From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup bacon drippings
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup sliced mushrooms
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 3 cups milk
  • 4 cups peeled, finely diced new potatoes
  • 1-1/2 cups grated Swiss cheese
  • 2 teaspoons salt
  • 1/8 teaspoon pepper


In a large kettle, heat bacon drippings.  Saute onion, celery, and mushrooms until soft.  Blend in flour over medium heat until golden brown.  Stir in chicken broth and milk.  Add potatoes, stirring until soup bubbles and thickens slightly.  Simmer 10 to 15 minutes or until potatoes are tender.  Stir in cheese one handful at a time until melted and smooth.  Season with salt and pepper.


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