Potato, Bacon, & Cheese Soup:
Ingredients:
2 1/2 lbs. potatoes, peeled and diced into bite size pieces
1/2 package of uncooked bacon finely diced
1 medium onion diced
2 cloves minced garlic
8 cups milk
4 cups water
4 chicken bullion cubes
1 teaspoon black pepper and salt
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup heavy cream
**For garnish: shredded cheese, bacon bits, and chopped green onions**
Directions:
In a sauté pan cook bacon until crisp.
Drain bacon grease and set bacon aside.
Saute onion and garlic in 2 tablespoons butter for about 5 minutes.
In a large stockpot add the sautéed garlic, onion, milk, water, bullion cubes, salt, and pepper.
Cook over medium-high heat until mixture is very hot, about 8 minutes stirring often.
Do not let t he mixture boil.
In a small saucepan melt remaining butter.
Add flour and mix well.
Cook over medium-low heat until mixture bubbles, stirring 2-3 minutes to make a roux.
While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
Stir in parsley, potatoes, bacon, and heavy cream.
Garnish with cheese, bacon(if you have saved some for garnish), and green onions.
Serve hot!
*Serves 8
Lots of Love, Natalie
