Creamy Cheddar, Bacon & Potato Soup
4 slices of bacon chopped into small pieces
3 med to large potatoes chopped and cooked until tender
1 small onion chopped
3 small carrots chopped and cooked until tender
3 tablespoons of butter
2 tablespoons of flour
2 cups of chicken broth
2 cups of half and half or whole milk
1 ½ cups of grated sharp cheddar cheese (add more if you like)
Salt and Pepper to taste
In sauce pan, sauté the onion, butter and bacon together till bacon is semi-crispy. Blend in the flour, chicken broth, and half and half or milk. When starting to get thick ass the already cooked potatoes and carrots. Cook till good and hot! Add cheddar cheese and stir until melted. Salt and pepper to taste.
Using half and half in some soups instead of milk will make it taste richer and creamier. And also, if you would like your soup thinner, add a little more chicken broth. If you like it thicker, add more cheese.
All in a Pot Vegetable Soup
3 quarts of water
4 beef bouillon cubes
1 cup cabbage sliced thin
½ small onion chopped
2 large potatoes chopped
1 cup carrots chopped
1 cup of celery chopped
1 can of corn drained
1 can of green beans drained
2 cans of chopped tomatoes in juice
Salt and pepper to taste
1 tablespoon garlic powder
Put everything in the pot and simmer until potatoes are good and tender. For more flavor, add and extra bouillon cube and a dash of cayenne pepper. If you like your soup a little richer, add a can of tomato sauce and less water. If you like a lot more vegetables, just watch your liquid level and add water if you need.
Questions for Penny?
Email her at: pgraham@northsacnews.com