Max & Erma's Potato, Cheese and Bacon Soup

By pjones-2

Ingredients

• 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

Preparation

Step 1

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.