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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bacon, Cheddar, Baked Potato Soup Recipe

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This recipe for Bacon, Cheddar, Baked Potato Soup is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1/4 cup onion, minced
1/3 cup flower (that's right...not sure if it's roses or tulips) Ask Steph!
1 1/2 cans evaporated milk
2 cans chicken broth (14.5 oz. cans)
4 large baking potatoes (you can bake them or microwave them)
salt and pepper, to taste
1 lb. bacon
shredded cheddar cheese
garlic powder
Directions:
Directions:
Melt butter in large sauce pan over medium heat. Add onion and cook for 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Mash one baked potato and add to mixture. Cook over medium heat until mixture comes to a boil. Finely chop bacon and add to a separate pan. Cook bacon and drain. Separate the bacon into 2 parts. Dice remaining potatoes and add to mixture along with half of the cooked bacon. Season with salt, pepper and garlic powder to taste. Cook on low heat for 30 minutes, stirring occasionally. Top each bowl with remaining bacon and shredded cheddar cheese.

 

 

 

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