In article >,
"jmcquown" > wrote:

<snip>
> Spinach & Bacon Soup
>
> 1 small white onion, finely chopped
> 2 cloves garlic, minced
> 1/4 c. flour
> 1/4 tsp. ground nutmeg
> 3 c. whole milk
> 1 can chicken broth
> 2/3 c. instant mashed potato flakes
> 1 c. shredded cheese (I used a combination of gruyere, fontina and cheddar)
> 1 pkg. frozen spinach, thawed and well drained
>
> In a large saucepan, fry bacon over medium heat until crisp. Remove the
> bacon pieces to a pan. Drain most of the fat reserving 3 tablespoons
> drippings. Saute onion and garlic in bacon drippings until just tender.
> Sprinkle with flour and nutmeg; cook and stir until mixture is smooth and
> bubbly. Gradually add milk, chicken broth and potato flakes. Cook until
> mixture is slightly thickened, about 5 minutes, stirring frequently. Add
> bacon, cheese and spinach. Heat gently, stirring constantly, until cheese
> is melted and soup is heated through. Do not boil. Makes 5 (1 cup)
> servings.
>
> Jill

Hey Jill,

How much bacon would you fry up for this soup?
Regards,
Dave W.

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