This soup is the perfect recipe for lunch, dinner, for when
you’re sick or are just in the mood for comfort food.
4 tbsp butter
4 tbsp flour
1 cup shredded cheddar cheese
4 large russet potatoes (peeled & diced)
8-10 slices cooked bacon
1 tbsp salt to taste
2 tbsp parmesan cheese
At least 2½ cups milk
1 tbsp shredded cheese (for your bowl)
1 tbsp sour cream (optional)
Boil a pot of salted water. Cook peeled and diced potatoes for no more than 10 minutes. Make sure you can stick a fork all the way through but don’t cook longer than needed or your soup will be potato mush!
Cook bacon and chop it up.
In a large sauce pan, melt butter and flour on medium high heat. Make sure to stir consistently until flour and butter is well blended. When it starts to sizzle, pour in milk GRADUALLY (a little at a time) and stir until well mixed to make it thick (At this time you may want to reduce heat to medium-low). Add salt, parmesan cheese and cilantro. Stir until sauce thickens. You will be able to see it thicken by how it falls on the sides of the pot. When it is thick enough to your liking, add remaining ingredients. Let cool and serve with remaining shredded cheese and sour cream if you like.
This BBQ Chicken Sandwich really is the definition of Traditional Southern Cooking. It was so delicious I felt like I ordered it from a BBQ restaurant or something! The side served with this delicious sandwich was my own special homemade potato salad. Here’s how I made it:
BBQ Chicken Sandwich Ingredients:
Package of thawed chicken (however much you want to make)
BBQ Sauce (Your favorite and however much will satisfy your BBQ taste buds)
1 can chicken broth
In a slow cooker, pour the chicken broth and cook the chicken in it on the 8 hour low setting. It will not take an entire 8 hours to cook, but probably 5 or 6.
Once cooked, Remove any skin and bone if you did not use skinless and boneless chicken.
Shred chicken using 2 forks.
In a large bowl mix chicken with however much BBQ sauce you like. I will let you be the judge.
Put a generous amount on your hamburger buns and eat away! I personally like to toast my bread and add pickles. But you make it however you like!
Potato Salad Ingredients:
4 large russet potatoes
Handful dill pickle chips
6-8 hard-boiled eggs
Salt & pepper to taste
Peel and dice the potatoes. The smaller the potato pieces the shorter time it takes for them to cook.
Cook them in a pot of boiling salted water for about 10 minutes no longer. You want the potatoes to be soft but not too soft otherwise they will turn to mush.
Boil eggs in pot of water for ten minutes after the water starts to boil.
Drain potatoes and cool eggs before peeling.
Chop the onion and pickles in a food processor. Then chop up the hard boiled eggs. You can remove the yolk if you like.
Throw all ingredients in a large bowl. Add enough mustard and mayo to your liking and there you have it: homemade potato salad!
Delicious BBQ Chicken Sandwich Lunch Served with Homemade Potato Salad & Sweet Tea ❤