{If you’re looking for supper on Christmas Eve, lunch on Christmas Day, a midnight snack on New Years or anything ever, this soup is the soup for you.}

{Yes. That’s bacon.}

3 cups water

2 cups cubed potatoes, skin on

1/2 cup sliced carrots

1/2 cup diced celery

1/4 cup chopped onion

1 tsp salt

1/4 tsp pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups grated cheddar cheese

1/2 lb. bacon, cooked and crumbled

2 cans creamed corn

 

Cook first seven ingredients for 10-12 minutes in large pot.* Do not drain.

Melt butter. Stir in flour.

Slowly add milk, continue stirring and cook until thickened.

Add cheese and stir into vegetables.

Lastly add  corn and bacon.

Heat through.

*I roasted the carrots and potatoes, instead of cooking them in water, for 15 minutes in a 450 degree oven and just cooked the celery and onion in the water.