 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Yummy! This soup is so amazing. It is even better the next day. I just can't get enough of it and you won't either!!! Ingredients:
3 large baking potatoes, cooked, peeled and cubed |
1/4 cup yellow sweet onion, finely chopped |
1/4 cup carrot, finely chopped |
1/4 cup celery, finely chopped |
2 garlic cloves, minced |
6 slices bacon |
4 cups milk |
4 tablespoons flour |
4 tablespoons butter |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 cup shredded cheddar cheese |
Directions:
1. Fry bacon until crisp reserving 2 tablespoons drippings in skillet and set aside.
2. Over medium heat, sauté onions, garlic, carrots, and celery in bacon drippings until tender.
3. Prepare a roux of flour and butter in soup pot.
4. Add salt, pepper and milk.
5. Stir constantly with a wire whisk over medium heat.
6. When slightly thickened add vegetables. Cover and heat through.
7. Top with shredded cheddar cheese.
|
|