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.
TOMATO POTATO CHEDDAR SOUP
This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.
Provided by MsSally
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
- Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
- Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
- Remove bay leaves and enjoy.
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.
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.
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.
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!
POTATO AND TOMATO SOUP
A very good potato soup. I stumbled across this when I was looking through a cookbook that I had received for free.
Provided by Miss Diggy
Categories Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a large saucepan until crisp.
- Then add onions and garlic cooking for 5 more minutes.
- Add the rest of the ingredients except for cheese and bring to a boil.
- Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
- Garnish with cheese.
Nutrition Facts : Calories 234.8, Fat 8.5, SaturatedFat 2.8, Cholesterol 12.3, Sodium 595.4, Carbohydrate 35.5, Fiber 4.7, Sugar 8.7, Protein 5.8
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
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