Cheesey Potato Bacon Soup

  • Cheesey Potato Bacon Soup


    Potatoes (6-8 depending on the size)
    1 Onion, diced
    4 14oz cans of chicken broth
    2 cups water
    Celery salt to taste
    Pepper to taste
    1 dash of basil
    1 dash of sugar
    2 sticks of butter
    3/4 cup of flour
    1 1/2 cups heavy cream
    4-6 pieces of cooked bacon, chopped
    Chopped chives (amount depends on your preference – I like a lot)
    2 cups shredded Monterrey Jack / Cheddar cheese blend.

    Boil the potatoes, peel and set aside (someone suggested you rub with kosher salt and bake the potatoes, leaving the skin on)
    In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
    Add the onion and cook until softened.
    Add the flour and stir while it cooks for about 3 minutes.
    Slowly add the chicken broth, water, salt, pepper, basil and sugar.
    Bring to a boil, stirring often with a wire whisk.
    Gradually add the heavy cream until you’ve reached the proper consistency.
    Chop the potatoes into bite sized cubes and add to the soup.
    Simmer for approximately 5 minutes to bring the potatoes to temperature.
    Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.