One of my mother in laws (I have two) always makes this soup for us when we visit for a long weekend. Mine did not turn out as well as her b/c I added way too much paprika (it turned the soup brown), didn't use bacon, and used reduced fat milk & butter! I think that the bacon and fattening dairy would have definitely made the soup a big more tasty.
8 slices Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 cups milk
5 potatoes, peeled and cubed
1 teaspoon dried parsley flakes
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 cups sharp cheddar cheese, grated - reserve 1/2 cup for topping
Salt & pepper to taste (optional)
1. In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
2. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. 3. Gradually add milk to the dutch oven; cook, stirring constantly until thickened and bubbly. Dissolve the chicken boullion cubes in the milk in the microwave for 1 minute, then add it to the soup. Put in the cubed potatoes, parsley, bacon; cook for 10 minutes. Stir in cheese. Cook on low heat until the soup is thick and the potatoes are soft!
Garnish with cheese, bacon and fresh parsley.