How to make it

  • Cook the bacon slowly until crispy in a 12 qt stock pot
  • Leave in the drippings and the fat and add both sticks of butter. Allow them to melt and foam up a little, stirring every now and then.
  • Add in the flour and stir to form a roux. If it is a little thin, add more flower until you get a "wet sand" consistency. Cook for a minute or two stirring constantly.
  • Add chopped/shredded vegetables and garlic and cook for a minute or two. At this point, put in some salt and pepper
  • Slowly add in the chicken stock while stirring, and then slowly bring it up to a boil.
  • When boiling, add the potatoes and cook until they are done. If at this point the soup is too thick, add a little more stock until it is thinned out some.
  • Taste and re season, and add some cayenne and the parsley flakes.
  • Turn off the heat and add the cheddar cheese. When it is incorporated, add some half and half (anywhere from 4 to 8oz).

Reviews & Comments 5

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  • lizzconn 4 years ago
    Potato, bacon, cheese...how could this not be AWESOME? Bookmarked! Thanks! Liz
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    " It was excellent "
    gracelandali ate it and said...
    Nice I love soups like this. Bacon, cheese, potatoes, cream, 2 sticks of butter? you can't go wrong! Delicious - but not very dietetic!

    Now - after making ... I used the bacon fat to make the roux with about 4 TB of flour, and will use 2% milk instead of 1/2 and 1/2. I think this is great! I can't wait to eat it. I'm making Red Lobster cheese biscuits to go along with this starch + cheese :) I'll be posting a picture soon too! Yum, thanks!
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  • lisaann 6 years ago
    Thanks for this recipe .
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  • debra47 6 years ago
    Definitely my type of soup recipe!
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  • kayvee 6 years ago
    mmm this will be perfect for this crappy Cleveland winter!
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