Cheesy Chicken and Potato Soup

Ingredients

• 1/4 cup onion, diced
• 1 tablespoon bacon grease
• 3 cups 1-inch potato chunks
• 2 cups chicken broth
• 1 cup water
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 3 ounces shredded Cheddar cheese
• 1 1/2 cups shredded cooked chicken

Directions

Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.

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.