Cheesy Chicken and Potato Soup
Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.Advertisement
Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
For the chicken, I use a leftover cooked chicken breast and shred it with the paddle attachment on my KitchenAid(R) mixer.
Butter can be used in place of the bacon grease.
Whether or not you peel potatoes is up to your tastes.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.