Ingredients
-
1/2
-
1/2
-
8
-
5
-
2
-
12
-
1
-
2
-
3
-
4
-
-
-
-
-
Directions
Bacon Cheddar Potato Soup, This soup is my own recipe and is easy to make. It’s thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don’t be afraid to make this several days ahead of time., I made it to step 5, where it tells you use the second 4 ounces whole stick of butter before I looked back at the ingredients and realized it meant 4 tablespoons. I dumped my pot of vegetables drowning in butter and found a more trustworthy recipe on a different site., What can replace whipping cream?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Chop Onions and Celery, If Using a Food Processor Dont Chop These Too Fine. |
|
2
Done
|
in a Large Saucepan, Saut Onion and Celery in 4 Ounces of Butter Until Tender. |
|
3
Done
|
Add Potatoes and Broth, Bring to a Boil. |
|
4
Done
|
Reduce Heat, Cover and Simmer For 15-20 Minutes Till Potatoes Are Tender. |
|
5
Done
|
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. |
|
6
Done
|
to Cooked Potato and Broth Mixture, Add Water, Cream and Roux Stirring Continuously Until Mixture Thickens. |
|
7
Done
|
Stir in the Cheese, Bacon Bits, Parsley, Pepper and Paprika. |
|
8
Done
|
Cook Over Low Heat Until the Cheese Is Melted, Stir Continuously and Remove from Heat When Cheese Is Melted. |
|
9
Done
|
Garnish With Croutons, If Desired. |
