The true epitome of Southern comfort food. Nothing is better when it starts getting cold and blustery than a hot bowl of homemade soup!
Ingredients
8 slices hickory smoked bacon
1 onion diced
1/2 C all purpose flour
3 (14.5 oz) cans chicken broth
5 potatoes, baked, peeled and diced
1 tsp dried parsley flakes
2 C half & half
1 C sharp cheddar cheese, grated
1 C sour cream
Salt & Pepper to taste (Optional)
Steps
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serving Suggestions
Garnish with cheese, bacon and sour cream.
Serves 8
I worked at a Tastee Freeze
in Great Bend, Kansas that sold Bierock. I now live in Colorado and have become friends with several people from Kansas. We are all German heritage and all know this
dish.
Posted by: Kathy Dolgan | May 15, 2010 at 02:12 PM