Once that colder weather moves in, my body seems to crave a yummy soup. I'm a cream soup type of girl verses the brothy-types. Potato cheese soup is by far my favorite, and now my 5 year old is also a huge fan. SO, yesterday afternoon, we decided we needed a pot of soup! With my cute little sous chef assisting me, we made our soup with great success!
First you need some crisp bacon. The only successful way I have found to cook bacon, without all the mess, is on my broiling pan in the oven. No splattering of grease all over your stove, no getting burned from the grease, just easy. I usually bake it in the oven on 375 degrees for 20-30 mins. I just eyeball it.
1/2 lb bacon, cooked & diced
3-4 large potatoes, peeled & diced
2 TBSP olive oil
2 stalks celery, diced
1 large onion, chopped
2 cloves of garlic, chopped
salt & pepper, to taste
1/2 tsp dried basil
8 cups of chicken stock
2 cups shredded cheddar cheese
1 cup heavy cream
extra cheese to garnish
green onions, chopped to garnish
1/2 cup butter
1/2 cup flour
Saute onions, celery, and garlic in olive oil in a large pot. Add the potatoes, salt, pepper, basil, and stock. Bring to a boil until the potatoes are cooked. Stir in cheese and cream. Let simmer.
Meanwhile, make the roux- melt butter in a saucepan, then start stiffing in the flour with a wooden spoon until the mixture is thick. Keep stirring over heat so it cooks. The flour will slowly begin to brown. Once golden brown in color, it can be used. The darker the roux, the more flavor it will add to the soup.
Once the roux is ready, stir into the soup. This allows it to get its thickness.
Serve in bowls and top with cheese, bacon, and green onions.