It made lots, so I plan to freeze some in small containers for work lunches. Enjoy! 🙂
1 pack bacon, sliced into bite size pieces2 medium onions, chopped
1/2 cup flour
1/4 cup butter
1 chicken stock cube
4 medium baking or yukon gold potatoes, baked and coarsly chopped
4 small haddock fillets (raw)
1 can campbells cheddar cheese soup (optional)
1/2 cup sour cream
2 bay leaves
1 cup shredded cheddar
chopped green onion (if desired) as garnish
Fry bacon in large soup pot until crispy and golden. Remove from pan and set aside on paper towel.
Add onion to pan with bacon fat and fry until soft. Add butter and flour and stir over medium heat for 2 mins or so to cook off the flour. Add the milk gradually, stirring. Add bay leaves and chicken stock cube and let soup come to simmer on medium-low heat stirring often to prevent burning.
Add 3/4 cup of the cheese, half of the cooked bacon, raw fish, potato and cheese soup and let soup simmer until fish is cooked and broken apart. Add S&P to taste.
Serve topped with remaining cheese, bacon and green onion if desired.