CREAMY CHEDDAR, BACON, AND POTATO SOUP
Steps:
- Melt the butter in a large pot or Dutch oven over medium heat. Add in the bacon and cook until crispy, 10 to 12 minutes. Remove the bacon from the pot with a slotted spoon, drain on paper towels. Leave about 2-3 tbsp of bacon fat in the pot.
- Next, sauté the onion in the bacon fat until translucent and soft then add in the diced potato. Pour in the chicken stock, bring to a simmer then reduce the heat to low. Cover and cook for 20-30 minutes until the potatoes are completely tender.
- When the potatoes are tender, pour in the cream and half the shredded cheddar cheese. Turn off the heat then use an immersion blender (or, a regular blender, working in batches) to blend the soup until it is smooth and creamy. Taste and season with salt if needed. Divide the soup between bowls, top with shredded cheese, bacon, sour cream, chopped green onion, and freshly cracked black pepper. Serve immediately!
Nutrition Facts : Calories 631 kcal, Carbohydrate 29 g, Protein 22 g, Fat 48 g, SaturatedFat 25 g, Cholesterol 134 mg, Sodium 769 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
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.
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 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.
CREAMY POTATO BACON CHEDDAR SOUP
Who doesn't love the combination of bacon, cheese, and potatoes? A while back, I watched a video on making potato soup. It was good; however, I new a way to make it even tastier. I experimented until it was just right and way more flavorful. This is a family hit!
Provided by Katrina Roubedeaux @kroubedeaux
Categories Cream Soups
Number Of Ingredients 11
Steps:
- In a medium bowl or mixing cup, combine 1 cup of chicken broth and the better than bullion.
- In a large slow cook, add the ingredients in the following order: Frozen potatoes Cheddar Jack Cheese Cream of Potato soups Ranch Seasoning packets Cream Cheese (cubed) Salt and Pepper Milk Broth-bullion mix Bacon Remaining broth in the box
- Cool the soup on high for a couple of hours 2-4. Mix the ingredients occasionally. Cooking too long may cause the soup to break, so keep and eye on it.
CREAMY POTATO & BACON SOUP
I found a recipe for potato soup that I loved - then I lost it :( I searched online for it but never found it. I did find one with similar ingredients, so I used it and tweaked it a bit. I have to give credit to the original recipe which was on Allrecipes(dot)com. It was my inspiration.
Provided by nerak
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
- Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
- Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted--do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.
CREAMY POTATO BACON SOUP
After playing around with several recipes, I arrived at this. It leaves a bit of room for flexibility, while being satisfying, hot and hearty on a cold winter day. THIS is comfort food!
Provided by Terrie Hoelscher
Categories Cream Soups
Time 40m
Number Of Ingredients 15
Steps:
- 1. Peel and cut potatoes into approx. 1/2" cubes. Place in a medium sized pot, with just enough water to cover, and let them simmer while preparing the soup base.
- 2. In a heavy, large pot, melt the butter and saute' the onion for about 5 minutes, stirring constantly, until bubbly and golden. Don't let the butter burn!
- 3. Sprinkle the flour all over the sizzling onions, and stir well. This will be your roux; cook for about 2 minutes on med-low, stirring constantly, until the flour is golden brown. Don't let it burn or stick!
- 4. When the roux is ready, season with garlic powder and s&p. Pour in the chicken stock, stirring constantly with a small whisk to get rid of lumps. Stir well, and allow to cook for a minute or two, to 'thicken' a bit. Add the milk to the soup base and blend well.
- 5. Add the shredded carrot and blend. Add the can of "cream of ...." soup - I use either cream of chicken, cream of celery, or cream of mushroom...whatever I have in my pantry!
- 6. Add the shredded cheddar cheese, cubed cream cheese, and bacon bits. Drain the potatoes well, and add them to the soup base.
- 7. Cook for another 15 - 20 minutes, until potatoes are completely done, and all the cheddar cheese and cream cheese cubes have melted.
- 8. Using a hand potato masher, make a few stabs into the pot to break up some of the potatoes -- don't mash all of them, as you want chunky potatoes in the soup. The 'mashed' ones will thicken the soup nicely.
- 9. Serve, and garnish with a tiny pinch of shredded carrot, a pinch of bacon bits, and the diced scallions, including some of the green tops, for color.
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