Potato Pimento Cheese Soup

Potato Pimento Cheese Soup

6 slices bacon, cooked and crumbled 

1/2 large onion, diced 

1 tbsp garlic, minced 

1tbsp bacon grease 

6 cups chicken broth

2 cans diced potatoes

1 cup heavy cream

3 tbsp flour

4 cups sharp cheddar cheese, shredded 

1 jar pimentos, drained and diced 

Salt and pepper to taste 

Sautée bacon in a large saucepan over medium heat until cooked. Crumble and set aside.  

Add onion and sautée until soft, approximately 8 minutes. Add garlic, salt and pepper and sautée an additional 2 minutes. 

Add chicken broth and potatoes, bring to a boil and cook for approximately 15 minutes.  

Toss cheddar cheese in flour to coat. Add to soup along with heavy cream and pimentos. Simmer approximately 30 minutes or until cheese is melted and soup is thickened. 

Serve with sour cream and bacon. 

Garnish with additional shredded cheese and pimento. 

Rumaki - Bacon Wrapped Water Chestnuts

Rumaki - Bacon Wrapped Water Chestnuts 

2 cans whole water chestnuts, cut in half

Bacon, cut in thirds 

3/4 cup ketsup

1 tbsp vinegar

3/4 cup brown sugar 

1 tbsp Worcestershire sauce 

Wrap water chestnuts in bacon and secure with a toothpick. Bake 10 - 20 minutes in a 350 degree oven, drain on paper towel. 

Mix ketsup, vinegar, brown sugar and Worcestershire sauce together in a baking dish. Add in bacon wrapped water chestnuts, stirring to coat and bake an additional 20 minutes, stirring halfway through.