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
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12 mediumpotatoes, cut in un-uniform cubes
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2 mediumcelery stalks, sliced
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1 smallonion, chopped
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3 mediumcarrots, cubed
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3 largecloves garlic, cut in chunks
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1/2 pkgbacon cut into chunks (keep partially frozed so you can slice into smaller pieces)
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3/4 cshredded sharp cheddar cheese
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3/4 cshredded 6 cheese italian cheese blend
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·chicken broth
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·milk
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·salt & pepper to taste
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·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
- **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
