Ingredients

The following ingredients have 5 Servings
  • 2 1/2 cups finely shredded Colby & Monterey Jack Cheese
  • 1 stalk celery thinly chopped
  • 1 small onion chopped
  • 3 large potatoes chopped
  • 3 tbs Parmesan cheese
  • 4 tbs franks hot sauce
  • 1/2 cup milk
  • 1 1/2 tbs olive oil
  • 3 tbs flour
  • 1/2 pound bacon chopped
  • 1 tbs garlic salt

Instruction

  • 1. Fry the bacon and then put in food processor or chop up (so it appears crumbled). When finished, put the bacon aside in a small bowl for later and leave the bacon grease in pan. 2. Peel potatoes, onions and celery and chop up. Put into a large pan. Pour the leftover bacon grease from the bacon over the chopped vegetables. 3. Fill the pan with 1- 1 1/2 inches of water above the potatoes and put on high heat bringing to a rapid boil. 4. Mix olive oil and flour in a separate skillet and bring to a boil, then take off heat. 5. Once potatoes are soft, add the milk to the olive oil and flour mixture and allow this to come to a boil as well. 6. Stir in the milk/oil/flour mixture into the large soup pot (that already has the vegetables in it) 7. Add the shredded cheese and Parmesan cheese to the pot then add the crumbled bacon. 8. Allow this to come to a boil, then add the hot sauce and garlic salt. (Alter the garlic salt/ hot sauce as you desire)