Menu Enter a recipe name, ingredient, keyword...

Max & Erma's Potato, Cheese and Bacon Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 ounces bacon, cut in 1/4" pieces
  • 1 small yellow onion, cut in 1/4" dice
  • 1-1/2 ribs celery, cut in 1/4" dice
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 3 cups peeled, 1/2-inch potato cubes (about
  • 2 medium baking potatoes)
  • 1 cup half-and-half
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon salt, optional
  • 1/4 pound sharp cheddar cheese, grated

Details

Preparation

Step 1

Place a heavy stockpot or Dutch oven over medium-high heat and add diced
bacon. Cook, stirring frequently, until bacon is brown, 5 to 7 minutes.

Immediately add onions and celery and saute until soft and tender, about 5
minutes.

Reduce heat to low and add flour to vegetables. Cook over low heat for 5
minutes to cook out the raw flour taste.

Add chicken broth and potato cubes. Increase heat to medium-high and bring
to a boil.

Cover, reduce heat to medium and cook for 20 minutes, or until potatoes are
tender.

Add half-and-half, ground white and black pepper and salt and simmer for 5
minutes more.

Stir in grated cheese until thoroughly melted. Taste and adjust seasonings.

‚Äč

You'll also love

Review this recipe

Sous Vide Mashed Potatoes with Garlic and Rosemary Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes