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Categories:Viewed: 78 - Published at: 7 years ago
Ingredients
- 2 quarts chicken stock
- 12 cup all-purpose flour
- 12 ounces evaporated milk
- 2 cups water
- 2 cups Velveeta cheese, cubed
- 3 medium potatoes, cubed
- 6 slices smoked bacon
- 1 large onion, diced
- 1 garlic clove, minced
- 2 tablespoons chives, minced
Method
- Cut bacon into small pieces.
- Fry in a large skillet until crispy.
- Remove bacon and drain on a paper towel.
- Cook potatoes in bacon grease until browned.
- Remove from skillet then add onion and garlic and cook until onion is soft.
- Remove from skillet and set aside with the potatoes.
- In a large stock pot bring chicken stock to a boil.
- Whisk in flour until no lumps remain.
- Bring back to a boil then turn heat down to maintain a simmer.
- Add Velveeta, water and evaporated milk.
- Stir until cheese is melted.
- Add potatoes, onion and garlic to soup.
- Simmer for 5 minutes, stirring occasionally.
- Serve in a bowl garnished with bacon and chives.
