Potato-Cheddar Soup - cooking recipe

Ingredients

1/2 lb. bacon, diced
1/2 c. chopped onion
1 qt. chicken broth or 2 cans Swanson
1 medium carrot, diced
8 medium potatoes, peeled and cut in small cubes
1 tsp. dill weed
fresh parsley, chopped
salt and pepper
3 rounded Tbsp. flour
6 oz. Cheddar cheese, shredded
1 Tbsp. dry sherry

Preparation

Cook bacon in heavy soup pot until crisp.
Drain all but 1 tablespoon bacon grease.
Add onion, chicken broth, carrot, potatoes and seasonings.
Add water to cover.
Simmer until vegetables are tender.
Add flour to hot water in covered jar and shake to make a smooth, thin paste.
Slowly add to simmering soup, stirring constantly.
Cook 5 minutes to thicken.
Add sherry and cheese.
Stir until cheese melts.
Correct seasonings.
Serves 8 to 10.