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Cheese Soup

5-6 strips of bacon
6-7 Baker potatoes (10-12 small potatoes)
3 chicken boullion cubes
approx 1/2 cup flour
3 cups grated Cheddar cheese
1 stick butter
1/4 cup milk


Fry bacon and cut into small pieces. Dice the potatoes and put in a Dutch oven. Cover potatoes with water and add boullion. Boil until potatoes are tender.

Slowly mix flour with small amounts of cold water until it is slightly runny. While water is still boiling, slowly stir in flour mix until the water has a gravy like consistancy. Turn burner to low.

Stir in butter, bacon and cheese. When the cheese had melted add some milk to thin the soup.

Goes great with Baked Potato Bread or served in bread bowls.

Submitted By: Skarey