By: Katie Austin
You are probably thinking, “Did I read that correctly? Soup during the hottest time of the year?” Yes you did! I have found that one of the benefits of having soup during the summer is that you get a meal that’s light on both your stomach and budget. My husband, Mike, and I have enjoyed eating soup with a side salad or just on its own. Best yet, you can find many recipes that are quick to put together and taste even better the next day when taken to work for lunch 🙂
Here is a recipe that we received from a co-worker, which has quickly become one of our favorites:
Potato, Cheddar, Bacon Soup
- 6 strips of thick cut bacon
- 3 Tbsp. butter
- 1 large onion, diced
- 1 large carrot, diced
- 1 clove garlic, minced (I just use about a heaping tsp of the stuff from a jar)
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 3 large russet potatoes cut into cubes
- ½ cup heavy cream
- 2 cups grated sharp cheddar cheese (about 8 ounces)
- Freshly ground black pepper to taste
- Salt to taste
- Chopped fresh chives (if you’ve got ’em)
- Fry bacon in a 6-quart pot until crisp. Remove bacon and reserve.
- Pour off all but about 1 Tbsp. of drippings. Add butter to pan and cook and stir until melted.
- Add onion and carrots and cook until tender about 5 minutes or so.
- Add flour and cook and stir for a couple of minutes to make a roux. Gradually stir in broth.
- Add potatoes and heat to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are tender and mixture is thickened.
- Stir in cheese and cream and cook until cheese is melted.
- Season with black pepper and salt to your liking. Crumble bacon and garnish soup with bacon and chives.
Wishing everyone a wonderful day and remember – live each day to the fullest!