Friday, March 30, 2007
Bacon Potato Cheese Soup
Cook and drain 1 pound of bacon, cut up into pieces. Place 10 pounds of peeled and cubed potatoes in a pot with a thick bottom (to keep soup from scorching). Barely cover the potatoes with water. Sprinkle 1 minced onion (may add more) over the potatoes. Add 2 Tbl. salt and as much pepper as desired. Cover and cook till tender. Do not drain.
You'll need 3 (12 ounce) cans evaporated milk and 8 Tbl. flour. Mix some of the milk and the flour to make a paste. Pour into the potatoes and stir. Add rest of milk. Turn down the heat to low. Keep stirring as it thickens. Watch to keep from scorching. Add a 2 pound block of Velveeta cheese, sliced and cubed. Stir till melts. Stir in the bacon before serving.
Be careful. This can burn easily. Watch it closely.