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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Delicious hearty soup with a smoky flavor. Great for winter comfort food. Came up with this for a late autumn pot-luck once. Ingredients:
3 1/2 cups chicken broth |
3 1/2 cups milk, room temperature |
4 medium potatoes, chopped, skin on |
1 lb smoked bacon, preferably thick-sliced |
2 cups cheddar cheese, cubed or shredded |
1/2 cup onion, finely chopped |
1/2 cup flour |
1/4 teaspoon black pepper |
1/4 teaspoon dried dill |
1/2 teaspoon sea salt |
Directions:
1. Mix milk, flour, pepper, salt, and dill weed. Set aside.
2. Cook bacon in deep skillet or sauté pan until crispy.
3. Remove bacon from pan and place on layered paper plates and paper towels to drain.
4. Keep approx 2-3 tbsp of remainng grease in pan; Cook potatoes and onions in bacon grease for 1 minute
5. Add chicken broth, bring to boiling, then simmer for 8 to 10 minutes. Meanwhile chop the drained bacon into small 1/2 inches or smaller chunks.
6. Transfer broth mixture to a stock pot or saucepan.
7. Stir milk mixture vigorously before stirring into broth.
8. Add bacon and stir.
9. Cook and stir until thickened and bubbly.
10. Add cheese; stir until melted and mixed well.
11. stir and cook on low heat for an additional 10 minutes Let cool, and refrigerate for a few hours, then skim excess fat off the top, or serve immediately.
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