We have been working with comfort food. Last Friday was cold, and we were tired and droopy from our first full week back at school. It was definitely the best day for soup. And the soup was wonderful. It was thick and hearty, almost like a stew. We ended up giving some away to my neighbor, who also really enjoyed it.
Here’s what you need:
- 3 pounds potatoes
- 1 package bacon
- 2 cups shredded cheese
- 1 medium onion
- 1/2 pound carrots
- 2 cups chicken broth
- 2 cups milk
- salt & pepper
First, chop up your potatoes, carrots, and onions and put them in a dutch oven with some butter. Season to taste with paprika, salt, and pepper. Stir frequently so that nothing sticks to the bottom. When the veggies start to get soft, add in the chicken broth and bring to a boil. Turn it down to a simmer, cover, and stir occasionally.
Meanwhile, cut the bacon and fry it up! I like to cut the bacon before I cook it. Then I don’t have to try to break it up when it’s hot. And I eat less in the process. When it’s cooked, move it to a plate lined with a paper towel to drain the grease.
After the veggies are cooked, slowly add in the milk and mix continually. Add in the cheese slowly, stir as it melts.
Last, add in bacon. We love bacon. It may have been my favorite part of the soup.
Sorry for the lack of pictures. I was busy helping 6 teenage girls cook 🙂