

Add garlic and cook for another 1 minute.
Add Chicken stock, water and salt to pot.
Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
Add sharp cheddar one handful at a time, stirring each time.
Serve in bread bowl, soup bowl or mug.
Garnish with bacon crumbles, chives, sour cream and shredded cheese.
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