On a cold winter day, nothing warms a body like a fresh pot of soup. And, of course, nothing warms the home cook’s heart like an easy dish to prepare! This delicious homemade soup makes everyone happy. You can put it in a slow cooker to simmer all day or wait until dinner time and whip it up in a hurry.
Ingredients:
- 1 package center cut bacon
- 1 large or 2 small Vidalia onions
- 8 medium potatoes
- 1/8 cup all-purpose flour
- 1 (12 oz.) can evaporated milk
- 1 Tablespoon seasoned salt
- 1 Tablespoon black pepper
- 8 oz soft, shreded cheese (Monterey Jack or Colby are good options)
- Shreded cheddar cheese for garnish
Stove-Top Preparation
- Heat a large pot on the stove over medium heat. As the pot is heating, cut the bacon into bite-size pieces. Once the pot is hot, add the bacon pieces, stirring often until brown.
- While the bacon is cooking, peel and chop the onion and potatoes. Make sure your potatoes are cut into bite-size pieces. Set aside for later use.
- Once the bacon is crispy, put some on a paper towel to use as a garnish later. Then add the onions and stir. Let onions cook for approximately two minutes until they are semi-translucent and tender, not fried to a crisp.
- When the onions are tender, add flour and mix until the grease is absorbed; making a paste. If your bacon made a lot of grease, you may want to drain some of it off before adding the flour.
- Pour the potatoes into the pot with the bacon, onion, and flour. Add just enough hot water to cover the potatoes.
- Next, pour in evaporated milk. Add the seasoned salt and pepper and give it a good stir.
- Add cheese to the pot, and bring to a simmer, stirring until the cheese is fully melted and incorporated into the soup.
- Let the soup simmer, uncovered, for 10-20 minutes or until potatoes are tender. Adjust the seasonings to taste.
- To garnish, sprinkle some shredded cheese and the set-aside bacon over the top of each bowl before serving.
Slow Cooker Preparation
- Heat a large pan on the stove over medium heat. As the pot is heating, cut the bacon into bite-size pieces. Once the pot is hot, add the bacon pieces, stirring often until brown.
- While the bacon is cooking, peel and chop the onion and potatoes. Make sure your potatoes are cut into bite-size pieces. Set onions aside and put potatoes into the slow cooker.
- Once the bacon is crispy, put some on a paper towel to use as a garnish later. Then add the onions and stir. Let onions cook for approximately two minutes until they are semi-translucent and tender, not fried to a crisp.
- When the onions are tender, add flour and mix until the grease is absorbed; making a paste. If your bacon made a lot of grease, you may want to drain some of it off before adding the flour.
- Add the bacon-onion paste to the slow cooker. Add just enough hot water to cover the potatoes.
- Add evaporated milk, seasoned salt, pepper, and cheese. Stir to combine. Cook on LOW for 6 to 8 hours, until potatoes are tender. Adjust the seasonings to taste.
- To garnish, sprinkle some shredded cheese and the set-aside bacon over the top of each bowl before serving.
- Add more punch to your soup by using the Pepper Jack or sharp cheddar.
- Change the toppings in each person’s bowl to make this recipe their own. You might try spinach and onions or tomatoes and croutons and the kids will like extra bacon.
- Serve the soup without a garnish and have a “toppings” bar with an array of optional toppings, such as bacon, chopped scallions, sour cream, croutons, shredded cheeses, chopped tomatoes, chopped spinach, lemon pepper, garlic pepper, etc.
