BACON CHEDDAR SOUP RECIPES

Steps:

• Chop onions and celery, if using a food processor don’t chop these too fine.
• In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
• Add potatoes and broth, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
• In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
• To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
• Stir in the cheese, bacon bits, parsley, pepper and paprika.
• Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
• Garnish with croutons, if desired.

Steps:

• Mix milk, flour, pepper, salt, and dill weed. Set aside.
• Cook bacon in deep skillet or sauté pan until crispy.
• Remove bacon from pan and place on layered paper plates and paper towels to drain.
• Keep approx 2-3 tbsp of remainng grease in pan; Cook potatoes and onions in bacon grease for 1 minute
• Add chicken broth, bring to boiling, then simmer for 8 to 10 minutes. Meanwhile chop the drained bacon into small ½ inches or smaller chunks.
• Transfer broth mixture to a stock pot or saucepan.
• Stir milk mixture vigorously before stirring into broth.
• Add bacon and stir.
• Cook and stir until thickened and bubbly.
• Add cheese; stir until melted and mixed well.
• 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.