I love bacon! I've tried this recipe with turkey bacon, and it tastes
like crap, just sayin'!
This soup is perfect for a rainy or wintery day, and, I'm pretty sure it cures any illness! Especially a cold or sinuses!
My mom, Jeannie, was my best friend in the world, hands down!!! I think about her everyday and all the wonderful memories we made together. She was a goofball and put her family before anything else, just like me! Truly one of a kind! One of the best memories I have of her is cooking in the kitchen. Her favorite thing to cook was this soup. She called it cheese soup, but other places where I've seen similar soups call it something like cheesy bacon potato soup.
Bacon, Potatoes, Cheese, Onions, what more ould you want in a creamy soup? Since we have some big guys in our family (my brothers are 6'10"!), she always cooked huge amounts of food. I'm addicted to cheese, so this is one of my favorite soups!!! This recipe will make approximately 20 bowls of soup. So, If you want less soup, half the recipe!
Here's what you will need:
A block (2.5 lbs) of Velveeta cheese (you can
also use any other cheese that melts well)
Two packages (2 lbs.) of bacon
5 lbs of potatoes
3-4 large onions
1 cup Milk
3 Tbsp. Corn Starch
Salt and Pepper (to taste)
Chives or Parsley (optional)
Stock Pot (preferably granite instead of aluminum)
Peel the potatoes and cut them up into small cubes. Peel and chop the onions. Put the onions and potatoes in a large pot and add water. The water should be at least two inches above the potatoes and onions. Boil the onions and potatoes on high until tender.
While the potatoes and onions cook, cut the bacon up into 1 inch pieces and fry it in a frying pan. Fry it to the desired crispness.
When the potatoes and onions are done, add cooked bacon. Turn the burner to a very low heat and add cheese (cut up into small pieces). Stir constantly until cheese melts. Immediately mix up corn starch and milk in a bowl with a fork. Make sure there aren't any lumps.
Pour mixture into the soup and stir some more. (Stir, Stir, Stir!!) Turn burner off as soon as you add corn starch and milk. Add salt and pepper (to taste). Then, Stir some more! If after 5 minutes the soup isn't thick enough, you can add more corn starch and milk. Sometimes I garnish the soup with parsley or chives (optional).
This recipe makes approximately 20-30 bowls of soup, so throw some of it in the freezer and just re-heat later!