Potato Bacon Cheddar Soup

Name: Potato Bacon Cheddar Soup
Yield: 12-14 cups
Cuisine: American
Ingredients: 2 slices bacon – chopped ¼ inch dice; 1 ounce vegetable oil; 1/2 each vidalia sweet onion -- fine diced; 1 stalk celery- fine dice; 2 cloves garlic – finely chopped; 1/2 cup flour; 6 cups chicken stock; 3 each Idaho potatoes – diced ½ inch; 1/4 teaspoon thyme; 8 ounces milk; 1 cup cheddar cheese- shredded; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 Tablespoon parsley- chopped

@chefcraig @chefcraigswoodcrafts

Falls Church

Great soup for the snow that's coming .. or any other time.

@chefcraig @chefcraigswoodcrafts

Falls Church

Great soup for the snow that's coming .. or any other time.

Saved

Ingredients

12-14 cups

2 slicesbacon – chopped ¼ inch dice
1 ouncevegetable oil
1/2each vidalia sweet onion -- fine diced
1 stalkcelery- fine dice
2 clovesgarlic – finely chopped
1/2 cupflour
6 cupschicken stock
3each Idaho potatoes – diced ½ inch
1/4 teaspoonthyme
8 ouncesmilk
1 cupcheddar cheese- shredded
1/2 teaspoonsalt
1/2 teaspoonpepper
1 Tablespoonparsley- chopped

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Steps

1

Chop bacon, cook with oil in a 5 quart sauce pan at a moderate heat until crisp. Take out the bacon and set aside (Note leave the oil in the pan it will become part of the compound roux.)
2

Add onions, celery and garlic and cook until tender or translucent
3

Add the flour to the pan to make the compound roux, stir in with a rubber spatula or wooden spoon for about 1 minute.
4

Add chicken stock and the milk stirring in with a whisk for 1 minute then use a wooden spoon or rubber spatula. Stir periodically to prevent burning.
5

Add the potatoes,salt and pepper and simmer for 20 minutes. The potatoes should be tender. Add the thyme 1/2 way through the simmering.
6

Add cooked bacon back in. Adjust the seasoning to taste with salt and pepper if needed. Add the cheese stir in to melt. Add parsley
7

Note-This soup can always have more bacon, a dollop of sour cream or cheddar sprinkled on top:)