Cheesy Potato-Bacon Soup
6 medium russet potatoes, peeled and cubed into 1” pieces
1 yellow onion, diced small
4 carrots, peeled and diced
12 cups HOT water
12 chicken bouillon cubes
3 sticks butter (1 ½ cups)
1 ½ cups flour
4 cups cheddar cheese, shredded
8-10 strips bacon, cooked crisp, and crumbled (any type of bacon will do, I used a combination of Hormel Applewood smoked and Hormel Jalapeno bacon from Cremer’s)
Salt & pepper to taste
Peel and chop the vegetables. Place the potatoes, carrots and onion in a large pot filled with water. Bring to a boil and cook until crisp and tender, about 8 minutes. When they are done, pour them into a strainer and drain water.
Rinse your pot, and then add butter. Melt butter over medium heat. When the butter has melted, whisk in your flour. Whisk until it is a silky smooth mixture.
Add your hot water to butter mixture and whisk to combine. Then add the bouillon cubes. Increase heat to medium-high and stir the mixture until it starts to thicken up and bouillon cubes have dissolved, about 8-12 minutes.
When the soup has thickened, add the shredded cheddar cheese and stir to until melted. Add your cooked veggies and your crumbled bacon after the cheese has melted completely. Taste, and add salt and pepper, if needed. Serve.