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Ingredients
3 strips bacon
1/2 cup celery
3/4 cup chopped onion
12 cups water
12 cups potatoes, cubed (¼-½ inch)
1/2 cup chicken base
1-1/4 tsp black pepper
1/2 pint Half & Half
1/2 pint whipping cream
1/2 lb American cheese (melted)
1-3/4 tsp salt
ROUX GARNISH
1/2 lb butter
1-1/2 cups flour
GARNISH
shredded Cheddar cheese
scallion, chopped
parsley
crumbled bacon
Procedure
1) Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.
2) Cook potatoes until aldenté (DO NOT OVERCOOK!). Drain, cover and set aside.
3) Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble.
4) Sauté celery and onions in bacon drippings.
5) In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer.
6) Add Half & Half, whipping cream and salt, stirring while you add.
7) Add Roux. Cook mixture until Roux is totally integrated.
8) Add potatoes to soup. Cook 10 minutes at low simmer.
9) While soup is cooking, melt cheese in microwave.
10) Add cheese to soup and stir in well.
Add garnish, as desired, after dishing into soup bowl.
Makes 1½ gallons (6 quarts).
Ingredients
3 strips bacon
1/2 cup celery
3/4 cup chopped onion
12 cups water
12 cups potatoes, cubed (¼-½ inch)
1/2 cup chicken base
1-1/4 tsp black pepper
1/2 pint Half & Half
1/2 pint whipping cream
1/2 lb American cheese (melted)
1-3/4 tsp salt
ROUX GARNISH
1/2 lb butter
1-1/2 cups flour
GARNISH
shredded Cheddar cheese
scallion, chopped
parsley
crumbled bacon
Procedure
1) Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.
2) Cook potatoes until aldenté (DO NOT OVERCOOK!). Drain, cover and set aside.
3) Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble.
4) Sauté celery and onions in bacon drippings.
5) In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer.
6) Add Half & Half, whipping cream and salt, stirring while you add.
7) Add Roux. Cook mixture until Roux is totally integrated.
8) Add potatoes to soup. Cook 10 minutes at low simmer.
9) While soup is cooking, melt cheese in microwave.
10) Add cheese to soup and stir in well.
Add garnish, as desired, after dishing into soup bowl.
Makes 1½ gallons (6 quarts).
