Bacon and Cheddar Soup

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READY IN: 3hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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