Blue front cafe cheese and bacon soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (24 Oz) Cream Soup Base * |
| 1 | gallon | Water |
| 1½ | pounds | Cheddar Cheese -- grated |
| 3 | cups | Potatoes -- cooked and diced |
| 1½ | pounds | Bacon -- fried & crumbled |
| ⅓ | cup | Bacon Drippings |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White Pepper |
| 2 | teaspoons | Onion -- minced |
| Milk To Desired Consistency | ||
Directions
* Cream soup base is available at selected groceries. Several brands are available including Tone's and Today's. This recipe can be cut in size eaasily and freezes well.
Follow package directions to prepare soup base. It should be thick.
Add grated cheese and stir over low heat until cheese is melted and smooth. Stir in bacon drippings and blend well. Add remaining ingredients, stirring with wire whisk. Thin to desired consistency with milk. Remove from heat and serve. Garnish with crumbled bacon, generously. Makes 1½ gallons.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking