Categories: Soup
Ingredients
- 4 slices bacon
- 1 1/2 cups chopped onion
- 1 1/2 bags of southwest shredded hashbrowns
- 1 medium stalk celery, chopped (1/2 cup)
- 1 carton (32 oz) chicken broth (4 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 cup Velveeta and 1 cup cheddar)
Directions
- In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
- In big pot, mix onion, potatoes, celery, broth, salt and pepper.
- Simmer until fragrant
- In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat to High. Cover; simmer about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.