Max Ermas Potato Cheese And Bacon Soup Food

CHEESY POTATO SOUP WITH BACON

Steps:

• Chop scallions, separating green and white parts. Set aside.
• Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
• Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
• Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
• Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

CHEDDAR POTATO SOUP WITH BACON

Steps:

• Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
• Reduce heat to low and gradually stir in Cheddar (do not let boil).
• Divide soup among 4 bowls and sprinkle with bacon and chives.

DELICIOUS CHEESY BAKED POTATO & BACON SOUP

Steps:

• In a large soup pot melt butter over medium-high heat.
• Add in garlic; cook stirring for about 2 minutes.
• Add in flour then stir until smooth (about 1 minute).
• Gradually add milk and half and half stirring constantly until thickened and smooth.
• Add potatoes and onions; bring to a boil, stirring constantly.
• Reduce heat; simmer for 10 minutes.
• Add remaining ingredients; stir until cheese is melted.
• Serve immediately.
• Delicious!

POTATO CHEESE AND BACON SOUP

Steps:

• Boil potatoes in lightly salted water until they are easy to break apart but not too soft.
• Drain potatoes, reserving one cup of hot potato water.
• In a large pot, melt butter. Add in flour, and whisk until smooth.
• Add potato water, and mix until smooth.
• Gradually add milk and cheese alternately.
• As cheese is melting, stir in potatoes and green onions. Add bacon to soup.
• Let the soup continue cooking for another 10 minutes.
• Serve with warm bread and enjoy!

MAX & ERMA'S CHICKEN TORTILLA SOUP

Steps:

• Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
• flour tortilla chips, cut into strips and fried.
• or shredded cheese.
• I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
• I also used fat free soups where I could.
• This was still delicious.

POTATO, CHEESE AND BACON SOUP

Steps:

• Melt the butter in a large pan, add the bacon and cook until crisp.
• Remove the bacon from the pan with a slotted spoon, leaving as much fat as possible.
• Add the onion to the same pan and cook for 5 minutes, or until very soft and golden.
• Add the paprika and cook for further 30 seconds.
• Return the bacon to the pan and add the potato and stock.
• Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes are very soft.
• Stir or mash lightly to break up the potato.
• Add the Cheddar and stir well, until it is melted through.
• Season with salt and pepper to taste and serve topped with a sprinkling of chopped chives.

THE BEST BACON, POTATO AND CHEESE SOUP!!

Steps:

• 1. Place oil into large stockpot and heat.
• 2. Cut bacon into small pieces and cook until somewhat crispy. You can drain abit of the oil at this point if desired.
• 3. Add onions to the bacon in pot and cook until tender.
• 4. Add potatoes in large stockpot and cover with water. Cook until potatoes are almost tender.
• 5. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
• 6. Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

MAX & ERMA'S POTATO, CHEESE AND BACON SOUP RECIPE

Steps:

• Place a heavy stockpot or Dutch oven over medium-high heat and add diced bacon. Cook, stirring frequently, until bacon is brown, 5 to 7 minutes. Immediately add onions and celery and saute until soft and tender, about 5 minutes. Reduce heat to low and add flour to vegetables. Cook over low heat for 5 minutes to cook out the raw flour taste. Add chicken broth and potato cubes. Increase heat to medium-high and bring to a boil. Cover, reduce heat to medium and cook for 20 minutes, or until potatoes are tender. Add half-and-half, ground white and black pepper and salt and simmer for 5 minutes more. Stir in grated cheese until thoroughly melted. Taste and adjust seasonings.