Cheddar Potato Chowder
2 garlic cloves, minced
4 1/2 cups chicken broth
1 3/4 cups peeled, diced red potatoes (in a hurry? Use a bag of Ore-Ida Southern Style hash brown potatoes)
1/2 cup flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Saute garlic in cooking spray coated pan.
Add broth and potatoes, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup.
Cook over medium heat 15 minutes or until thick, stirring often.
Stir in cheese, salt and pepper.
To serve, top with some shredded cheddar and bacon bits. Enjoy!