Name: Chunky Cheese Potato Soup and Wilted Spinach Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 pound bacon; 1/2 white onion, diced; 4 russet potatoes, chopped; 4 cups heavy cream; Salt and pepper; 2 cups grated cheddar cheese; 1 teaspoon all-purpose flour; 3 large rolls, split; Wilted Spinach Salad, recipe follows; 5 slices bacon; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 bunch fresh spinach, washed, stems removed; 1 tomato, chopped

Directions

In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
Serve in a hollowed out bread roll.

Wilted Spinach Salad:

In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Chunky Cheese Potato Soup and Wilted Spinach Salad

Ingredients