This is by far the best recipe I have ever used. It has quickly become my husband's and my favorite! I have made a couple slight changes:
Omit the celery
Omit the ham
While the soup is cooking, take about 3 slices of thick-cut, applewood smoked bacon and cut them into 1-inch chunks. Fry those up in the same pan you will ultimately use to make your roux. Remove the bacon, but leave the fat behind. Then, make the roux using the bacon fat instead of some of the butter! When you add the roux/milk mixture to the rest of the soup, also add the cooked bacon chunks. This adds a whole new dimension of flavor to the recipe! Sprinkle some chives and/or paprika on top when you serve and it is delicious!
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This is by far the best recipe I have ever used. It has quickly become my husband's and my...