BACON CHEDDAR POTATO SOUP
This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.
Provided by poorboy7325
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop onions and celery, if using a food processor don't chop these too fine.
- In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
- Add potatoes and broth, bring to a boil.
- Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
- In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
- To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
- Stir in the cheese, bacon bits, parsley, pepper and paprika.
- Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
- Garnish with croutons, if desired.
APPLE-CHEDDAR SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
- Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
- Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams
DELICIOUS CHEESY BAKED POTATO & BACON SOUP
This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad.
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot melt butter over medium-high heat.
- Add in garlic; cook stirring for about 2 minutes.
- Add in flour then stir until smooth (about 1 minute).
- Gradually add milk and half and half stirring constantly until thickened and smooth.
- Add potatoes and onions; bring to a boil, stirring constantly.
- Reduce heat; simmer for 10 minutes.
- Add remaining ingredients; stir until cheese is melted.
- Serve immediately.
- Delicious!
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
CHEDDAR POTATO SOUP WITH BACON
Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.
Categories Gourmet Soup/Stew Cheese Potato Super Bowl Quick & Easy Lunch Cheddar Bacon White Wine Winter Simmer Sugar Conscious
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
- Reduce heat to low and gradually stir in Cheddar (do not let boil).
- Divide soup among 4 bowls and sprinkle with bacon and chives.
BACON CHEDDAR POTATO SOUP
This classic potato soup is hearty, delicious and easy to make!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
- In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
- Transfer soup to bowls. Top with bacon, cheese and green onion.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2060 mg, Sugar 3 g, TransFat 1/2 g
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
BACON CHEDDAR POTATO SOUP
Provided by Food Network
Time 20m
Yield 4 c (960 ml)
Number Of Ingredients 8
Steps:
- 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- 5.Reduce speed to Variable 3.
- 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.
POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG
This is a classic arrow in the Greenspan quiver, as the recipe was featured at many of my original restaurants, including the Foundry on Melrose and The Roof on Wilshire. People still ask me to make it-so now? Make it yourself!
Provided by Eric Greenspan
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
- For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
- For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
- Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.
CHEDDAR AND BACON POTATO SOUP
Make and share this Cheddar and Bacon Potato Soup recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
- Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.
CHEDDAR POTATO SOUP
Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.
Provided by GinnyP
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute' onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with parsley and croutons, if desired.
BACON CHEDDAR POTATO SOUP RECIPE - (4.7/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Start by boiling your potatoes in salted water, which should take about 15 minutes. While the potatoes are boiling, start on the base of the soup. In a heavy bottom pan over medium high heat, brown the bacon until crispy (I love my Dutch oven for this). Remove the bacon pieces and put on a paper towel lined plate, reserving them for the garnish. To the rendered bacon fat, add in the onion and garlic. Cook for about 2 minutes, until it becomes slightly translucent. Add in the chicken broth, then reduce to medium heat (make sure to scrape up any bacon residue from the bottom of the pan - it's got killer flavor!) Reduce the chicken broth/onion mixture for 5-6 minutes, until it's about 1/4 of the original amount. While the broth is reducing, in a bowl mix together three cans of Campbell's Cheddar Soup, 2 cups of milk and the black pepper. Once the broth is reduced, add in the Cheddar Cheese Soup mixture to the broth. When the potatoes are cooked, drain then add to the cheese soup mixture. And that's it!
POTATO CHEDDAR BACON SOUP
Ready, Set, Cook! Special Edition Contest Entry: This is a quick and easy soup to make on a cold blustery day. Variations seasonally can be adapted so it is great anytime. Your mouth and tummy will thank you.
Provided by pennyleopold
Categories Potato
Time 40m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a soup pot place large chunks of bacon and cook in pot until done but not too crispy. Set aside the bacon, but leave the bacon grease, and add the Simply Potatoes Diced with Onions in the pot to cook until soft. Whisk together the flour and 1/2&1/2 until smooth. Add the chicken broth and rinsed black beans to the pot along with the flour and 1/2&1/2 mixture. Simmer on low while the potatoes continue to get softer and more tender, stirring frequently. Add the wine, salt and pepper - all to taste. Simmer for a few more minutes and then add the cheese and bacon. Do not boil but bring temperature back up to serve. Sprinkle the thinly sliced green peppers on top of each bowl and serve.
- Serve with warm french bread to mop up the soup and enjoy!
Nutrition Facts : Calories 890.9, Fat 66.9, SaturatedFat 26.2, Cholesterol 122.2, Sodium 1061.1, Carbohydrate 39.2, Fiber 7, Sugar 1.1, Protein 29.1
CHEESY BACON AND POTATO SOUP
Potatoes, sharp Cheddar and bacon make this quick, easy soup hearty, cheesy and full of flavor.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Bring broth, potatoes, onions and thyme to boil in medium saucepan on medium-high heat; cook 5 min. Simmer on medium heat 10 min. or until potatoes are tender.
- Meanwhile, cook wieners and bacon in skillet on medium-high heat 5 min. or until bacon is crisp and wieners are lightly browned, stirring frequently. Drain on paper towel.
- Add wieners mixture to soup; simmer 5 min. Serve topped with cheese.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
LOADED BACON-CHEESEBURGER-POTATO SOUP
This particular soup is a cheeseburger variation on a more traditional potato soup base, and the addition of the ground beef alongside all that cheese and the potatoes makes for a rich, creamy, and hearty soup. The thick cut bacon adds a nice savory flavor and good texture. I love all the vegetables mixed throughout as well. It's just a great combination of flavors, textures, and ingredients. The cheese really thickens up the broth and it's a "stick to your ribs" kind of meal! Serve this with some crusty bread for sopping up all that goodness.
Provided by Rebekah Rose Hills
Categories Potato Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
- Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
- Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
- Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
- Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
- Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 34.1 g, Cholesterol 119.9 mg, Fat 34.4 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 17.8 g, Sodium 1343.2 mg, Sugar 6.3 g
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- In a large heavy pot over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, reserving the fat in the pot. Crumble the bacon.
- Stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into the bacon fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Peel and dice the potatoes. Stir in the potatoes and stock bring to a gentle boil. Cook the soup, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Stir in the cheese and remove from the heat. In a blender, puree the soup in batches, until smooth. Season the soup with salt and pepper to taste and serve topped with the crumbled bacon and additional cheese.
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