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

Max & Erma's Potato, Cheese and Bacon Soup Recipe image

Provided by pjones-2

Number Of Ingredients 12

4 ounces bacon, cut in 1/4" pieces
1 small yellow onion, cut in 1/4" dice
1-1/2 ribs celery, cut in 1/4" dice
1/2 cup all-purpose flour
4 cups chicken broth
3 cups peeled, 1/2-inch potato cubes (about
2 medium baking potatoes)
1 cup half-and-half
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 tablespoon salt, optional
1/4 pound sharp cheddar cheese, grated

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.