Needs a mozzarella filling.

Or a churro.

Oh, yes.... you'll fit in here. :cool:

I like the idea of those - but the bacon is never done enough. I hate chewy fat on bacon. I want it pretty crispy. Same issue with those bacon covered, stuffed jalepenos and such. I've wondered if I may have better results if I parboiled the bacon first.

I always precook the bacon if I'm wrapping it around something. I hate soggy bacon too.

Thank you Betty and Cirquelover for the great tip!

Soggy bacon is a tool of the devil.

The best part about making chef Oscars potato soup is the whole house is smelling like bacon.

Later it will be all about eating the soup!

Recipe?

I'm
Feeling lazy so here is a link to MC and the recipe; http://micechat.com/forums/gibson-gi...up-recipe.html

If you've made soup you know to add the flour, make Roux, before you add the potatoes, usually use more flour too. I also have to use a lot more chicken broth to cover the potatoes, I've found TJ's to be the best. I just use kitchen shears on the Bacon much easier than rough chopping frozen bacon.

It's even better the second day too!

Thanks! It's on my list of things to make for dinner this week.

Edited to add (after viewing recipe) - No wonder it's so good. It's got 32 oz of cream for 6 servings!