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Ingredients
- 8 slices bacon
- 1 C. diced yellow onions
- ½ C. celery, sliced
- 2/3 C. self-rising flour
- 6 C. hot chicken broth
- 4-5 C. peeled and sliced baked potatoes (5 medium-large)
- 2 C. half-and half
- 1 tea. coarsely ground black pepper
- Garnish: Cooked crumbled bacon, grated cheddar cheese, and green onions
- ●Cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside.
- ●Cook onion and celery in reserved drippings over medium-high heat about 3 minutes or until onion is transparent.
- ●Add flour, whisking until smooth or until mixture just begins to turn golden. Add chicken broth gradually, whisking until liquid thickens.
- ●Add potatoes, half-and half, and black pepper.
- ●Reduce heat and simmer 10 minutes. (Do not allow soup to boil.)
- ●Garnish each serving with bacon, cheese, and green onions.
Preparation
Step 1
●Note: Yukon Gold potatoes make this rich soup even richer.