Beef and Potato Soup with Bacon

This is a milk based soup with some boulion and the starting base of  butter, flour, milk.

Don't be afraid to experiment with the amount of milk you are using, more might be needed depending on how thick you like your soup

What You Need:

Egg noodles  (optional)

Small splash of gravy master

1 cup hot water and one beef boulion cube disolved in the water

2 yellow onions diced

1 beef stu meat cubed

4 cloves fresh garlic crushed

4 or more cups of milk-any kind

4 sliced of bacon cooked lightly crisped

1 1/2 stick butter

1/4 cup or or more of flour for soup base roux

5 russet potatoes sliced thin and then cubed fried in bacon grease

Salt, pepper, rosemary, garlic and onion powder

Start by cubing your meat and onions, add about a tablespoon of olive oil to your pan, enough to lightly cover the bottom. Cook until the meat is browned and the onions are soft About 20 minutes.

While the meat and onions are browning, take a large soup cooking pot and add about 1 1/2 sticks of butter and allow it to melt fully. Then add about 1/4 cup of flour to make your roux for the soup base. I used about 2   1/4 cups of flour in total, enough for a light paste at the bottom. Whisk in your flour and butter well! Don't burn the roux! Keep the heat at a 2--low setting!

Now that the meat is browned, add your 1 cup of hot water and boulion into a bowl and disolve, once fully disolved add to the beef and onion pot. Add in 2 cups of milk. Simmer on low for about 10 minutes, stir occationally. Add in 4 cloves of crushed garlic; salt, pepper, rosemary, garlic and onion powder.

Bacon time! Fry your bacon on a low medium setting say a 4. Lay the bacon flat and flip every 5 minutes. Once the bacon is finished, set asside and low it to cool. Once cooled, crumble into the soup mix well.

Keep the bacon fat in the pan and the pan on, add in your sliced potatoes and fry for about 15 minuets, or until soft enough that you can cut with your spatchula with ease, then add to the soup and add more milk. Add a splash of gravy master, just for color you only want maybe a tablespoon. Mix it up! Everything should now be together in the soup simmering low on a 2 and stir occationaly, you don't really want a bubbling soup because of the milk. The consistency should be thick but fluid.

Simmering beef, onions and boulion

Melting butter

Flour added and whisked to make this nice roux

Beef, onion, boulion, garlic and 2 cups milk added together.

Frying bacon!

Bacon crumbled and added to soup.

Sliced potatoes.

Potatoes frying to softness perfection.

Nice simmering soup! Potatoes added!

Finished soup! Eat up!