In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the milk, chicken stock, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
Wilted Spinach Salad:
5 slices bacon-(turkey bacon is a great way to lighten this salad up)
3 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh spinach, washed, stems removed
1 tomato, chopped
In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.
Cooking at Noon - January 11, 2001