Max Ermas Potato Cheese And Bacon Soup Recipes

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.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

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!

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.