Creamy Cheesy Potato Bacon Soup
By
Susie Hill
@crazysusie
1
The amounts I am giving you is what I do for our family of five
change the amounts based on the # of people and your preferences
change the amounts based on the # of people and your preferences
Ingredients
- 12 medium
- potatoes, cut in un-uniform cubes
- 2 medium
- celery stalks, sliced
- 1 small
- onion, chopped
- 3 medium
- carrots, cubed
- 3 large
- cloves garlic, cut in chunks
- 1/2 pkg
- bacon cut into chunks (keep partially frozed so you can slice into smaller pieces)
- 3/4 c
- shredded sharp cheddar cheese
- 3/4 c
- shredded 6 cheese italian cheese blend
- chicken broth
- milk
- salt & pepper to taste
- roue if needed(flour & water in a ratio of approx 2/3 flour to 1/3 water)
How to Make Creamy Cheesy Potato Bacon Soup
- 1**fry the bacon, drain on paper towel when crispy
**pour out all bacon grease into a cup, except enough to cover the bottom of your pan(keep extra in case you need to add while sauteing veggies)
**saute onions, celery, carrots & garlic in the bacon grease approx 5 minutes
**add potatoes and saute with the veggies approx 5 minutes more
**pour enough chicken broth in until it almost covers the potatoes
**pour enough milk to cover potatoes by approx 1/2 inch
**bring to a boil and cook for approx 7-10 minutes(you want the biggest chunks of potato fork tender)
**if the smaller potatoes have not broke down enough to thicken soup to your liking, add a roue a little bit at a time to help thicken
**when the soup is ALMOST as thick as you want it add both of the cheeses
**let it cook through about 5 minutes--this is when you will know if it is too thick or just right--if it is too thick just add milk a little at a time to thin a bit
**add bacon at the last minute so it stays crunchy
**through out cooking this i add salt and pepper to taste
