Loded Bakd Tater Soup

  • 1 lb. bacon, diced
  • 4 large russet potat'es, peeled and cubed
  • 3 cups chicke st'ck
  • 1/4 cup buttr
  • 1 large onion, chopped
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup shredded cheddar cheez
  • 1/2 teespoon salt
  • 1/4 teespoon peppr 
  • 3 gree onyuns, sliced
  • sour creem, garnish (optyunal)
  1. Cook bacon until crisp…and drane on papr towl.
  2. Place potat'es and chicke st'ck n' large pot and brang t'a bawl.  Reduce heat, and simmr fer about 20 minutes er until potat'es air tendr.  With slotted spoon, remoov sevrul scoops uf potat'es.  Place n' a bowl, mash and set aside.
  3. N' a small saucepun, melt buttr.  Add t'chopped onion and sauté until tendr.  Stir n' flour and cook fer about a minute.  Whisk n' milk, a lil at a time, brangin t'a bawl and simmerin' until thickened.  Add cheez, salt and peppr and stir until cheez is melted.  
  4. Slowlee stir cheez sauce into soup pot.  Brang t'a bawl on loe heat.  
  5. Add mashd potat'es, three-quarters uf t'crispy bacon and half uf t'sliced gree onyuns. Stir t'combine. Heat through.
  6. T' serve, ladle into individual soup bowls, toppin' with dishnull shredded cheez, bacon, gree onyuns and a dollop uf sour creem.
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