This is Harrison’s favorite soup. We’ve tried this with several different types of cheeses, whole milk, skim milk, more potatoes, etc. One thing that really makes the soup is the vinegar, so mess with everything except that.
32 oz. Chicken Broth
4 medium potatoes, peeled and diced
1 rib celery, diced
2 carrots, peeled and diced
1 green onion, sliced
2 teaspoons distilled white vinegar
1 teaspoon salt
1 1/2 cups milk mixed with 2 tablespoons flour
1 cup shredded cheese – cheddar, colby, mexican blend, or whatever you have
6 strips cooked bacon, crumbled
Bring the first 7 ingredients to a boil in a large saucepan over medium-high heat. Cover and simmer over medium low heat for 20 minutes or until veggies are soft. Stir occasionally.
While soup is simmering, cook the bacon in cast iron pan. We have Jeff’s grandmother’s pan and it’s fantastic.. Set aside, cool and crumble.
Whisk flour/milk mixture into saucepan;. Stir in cheese and bacon and let simmer another 5-8 minutes, stirring constantly.