Bacon Potato Soup
Source of Recipe
Fry 8 to 10 slices bacon crisp, remove from pan.
Add to bacon grease 2 to 3 Tbl. flour, stir until all flour is
absorbed and continue cooking for 1 minute. If you want a darker
soup, cook until roux is a caramel color.
To this add equal portions of heavy whipping cream and whole milk
that is room temperature. Adding cold will cause lumps. Stir
constantly until thickened.
I prefer a very thick soup, but add as much cream and milk until
you get the thickness you want. After this has thickened, add
potatoes that have already been baked, cut into bite sized pieces
(you can leave the skin on if you like it that way).
Crumble bacon and add to soup, reserving some to use as topping.
Top with grated cheddar cheese and bacon.