Max & Erma's Potato, Cheese & Bacon soup
Andrea Reed
ingredients
- 4 oz bacon, cut into 1/4 inch pieces
- 1 small yellow onion, cut into 1/4-inch dice
- 1 1/2 ribs celery, cut into 1/4 inch dice
- 1/2 cup all purpose flour
- 4 cups of chicken broth
- 3 cups peeled, 1/2 inch potato cubes (about 2 med baking potatoes)
- 1 cup half-and-half
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 1 TBSP salt (optional)
- 1/4 pound sharp cheddar cheese grated
directions
- 1
Place a heavy stockpot or Dutch oven over medium high heat and add diced bacon.
- 2
Cook stirring frequently, until bacon is brown, 5 to 7 minutes
- 3
Immediately add onions and celery and saute until soft and tender, about 5 minutes
- 4
Reduce heat to low and add flour to vegetables.
- 5
Cook over low heat for 5 minutes to cook out the raw flour taste.
- 6
Add chicken broth and potato cubes.
- 7
Increase heat to medium-high and bring to a boil.
- 8
Cover, reduce heat to medium and cook for 20 minutes or until potatoes are tender
- 9
Add half-and-half, ground white and black pepper and salt and simmer for 5 minutes more
- 10
Stir in grated cheese until thoroughly melted.
- 11
Taste and adjust seasonings.
Source: Max and Ermas
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews