Ingredients
- ½ pound red potatoes, chopped into ½ to 1 inch pieces
- 1 large russet potato, chopped
- 4 tablespoons butter
- 2 cups water
- ¼ cup flour
- ½ cup red or white onion, diced
- 2 teaspoons chicken buillon
- 5 teaspoons minced garlic
- ½ teaspoon onion salt
- ½ teaspoon black pepper
- 1-2 teaspoons smoked paprika
- 1-2 cups corn, canned or frozen
- ½ cup shard cheddar cheese, shredded
- 8-10 strips of bacon, cooked and crumbled
Instructions
- Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
- Melt butter in a large soup pot over medium high heat. Add flour. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
- Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.
Source : allrecipes.Com
