Blue Cheese Soup With Bacon Recipes

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VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON



Velvety Pumpkin Soup With Blue Cheese and Bacon image

This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!

Provided by lis36d

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 11

2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Steps:

  • Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
  • Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
  • Ladle soup into bowls. Top with bacon and blue cheese.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 26.5 g, Cholesterol 61.5 mg, Fat 28.4 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 14.1 g, Sodium 1781.1 mg, Sugar 13.1 g

CANADIAN BACON CHEESE SOUP



Canadian Bacon Cheese Soup image

My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

3 cups low-sodium chicken broth
4 medium potatoes, peeled and diced
2 celery ribs, diced
1 medium carrot, diced
1 small onion, diced
6 ounces Canadian bacon, trimmed and diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup skim milk
2 cups shredded reduced-fat cheddar cheese
1/8 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

Nutrition Facts :

BACON, BLUE CHEESE, CAULIFLOWER CHOWDER



Bacon, Blue Cheese, Cauliflower Chowder image

I use this as a low carb meal, using cawliflower. But you can easily substitute diced cooked potatoes. Enjoy.

Provided by Shirl

Categories     Chowders

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 lb bacon
1 large head cauliflower
1 yellow onion
1 tablespoon garlic powder
1 tablespoon thyme
2 bay leaves
2 leeks
1/4 cup carrot
5 cups mushrooms
60 ounces chicken broth
1 quart half-and-half
10 ounces blue cheese
pepper

Steps:

  • Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
  • Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
  • Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
  • Add chicken broth and cook until vegetables are done.
  • Add blue cheese and cook until blue cheese melts.
  • Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
  • I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.

Nutrition Facts : Calories 511.8, Fat 41.2, SaturatedFat 19.4, Cholesterol 88, Sodium 1407.4, Carbohydrate 15.7, Fiber 2.7, Sugar 4.5, Protein 21.2

BLUE CHEESE AND BACON SOUP



Blue Cheese and Bacon Soup image

Make and share this Blue Cheese and Bacon Soup recipe from Food.com.

Provided by Belle Vix

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

25 g butter
2 leeks (white part only, halved lengthways, washed well and chopped)
50 g sliced mushrooms
1/2 small cauliflower, broken into florets
350 ml chicken stock
75 g blue cheese
6 slices bacon, cooked and crumbled

Steps:

  • Heat butter in large saucepan over med heat until foam subsides.
  • Add leeks, mushrooms and cauliflower.
  • Cover and cook, stirring occasionally for 5 minutes.
  • Add stock and bring to boil.
  • Lower heat, cover and simmer for 10 minutes.
  • Transfer mixture to a food processor.
  • Add blue cheese and puree for 1 minute or until smooth.
  • Serve immediately with crumbled bacon on top.

Nutrition Facts : Calories 224.1, Fat 18, SaturatedFat 8.1, Cholesterol 35.4, Sodium 483.3, Carbohydrate 8.2, Fiber 1.2, Sugar 2.8, Protein 8

SPINACH AND BLUE CHEESE SOUP



Spinach and Blue Cheese Soup image

Popeye's favorite soup! Good hot or cold. Soup also freezes well. Soup should not be pureed or frozen with bacon. Reserve bacon until serving time so it will remain crisp. It is equally as good to serve this soup without pureeing, just add a splash of dry vermouth and lemon juice to each portion just before serving.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 30m

Yield 10

Number Of Ingredients 11

6 tablespoons margarine
2 cups chopped onion
1 cup all-purpose flour
12 cups chicken broth
4 cups milk
8 ounces blue cheese, crumbled
2 (10 ounce) packages frozen chopped spinach
1 cup heavy cream
salt to taste
ground cayenne pepper to taste
1 pound bacon

Steps:

  • In a large pot over medium heat, combine the butter or margarine and the onions. Saute for about 3 minutes. Add flour and stir well until mixed. Add broth, raise heat to high and bring to a boil. Whisk mixture to keep flour from clumping.
  • Add milk, reduce heat to medium and simmer for about 5 minutes. Add the blue cheese and stir until blended, then add the spinach and cook 3 more minutes. Add the cream, bring just to a boil, turn off heat and stir well. Add salt and cayenne pepper to taste.
  • Allow to cool and puree in a food processor or blender a little at a time. Ladle into individual bowls and sprinkle with the bacon. (Note: to serve cold, omit the bacon and add a little freshly squeezed lemon juice.)

Nutrition Facts : Calories 597.1 calories, Carbohydrate 22.3 g, Cholesterol 88.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 23.4 g, SaturatedFat 19.4 g, Sodium 1777.5 mg, Sugar 7.4 g

BACON BEER CHEESE SOUP WITH CHICKEN



BACON BEER CHEESE SOUP WITH CHICKEN image

Categories     Cheese     Chicken     Dinner     Lunch

Yield 6-8

Number Of Ingredients 16

6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons

Steps:

  • Warm an 8 cup pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons. Enjoy!

BLUE CHEESE SOUP WITH BACON



Blue Cheese Soup with Bacon image

A awesome combo.....blue cheese and bacon....I mean come on what could be wrong with this soup!

Provided by Jamallah Bergman

Categories     Other Soups

Number Of Ingredients 11

6 Tbsp unsalted butter (1/2 stick)
2 c chopped yellow onions
1 leek, white park only, well rinsed and finely sliced
3 celery ribs
3 carrots, chopped and peeled
1 medium potato, peeled and diced
1 c dry white wine or dry vermouth
3 c chicken stock
1/2 to 3/4 lb imported roquefort or other blue cheese
salt and pepper,to taste
6 to 8 bacon strips, sauteed crisp and crumbled, for garnish

Steps:

  • 1. Melt the butter in a large heavy pot over low heat. Add the onion,leek,celery and carrots and cook,covered until the vegetables are tender and lightly colored, about 25 minutes,stirring occasionally.
  • 2. Add the potato,white wine, and stock, bring to a boil,reduce the heat and simmer partially covered until very tender about 20 minutes.
  • 3. Remove the soup from the heat and crumble in 1/2 pound of the cheese. Stir until the cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solid to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
  • 4. Return the soup to the pot, pour in the rest of the liquid and simmer over medium heat. Taste and correct the seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.
  • 5. Ladle into bowls, garnish with the bacon crumbles and serve immediately.

POTATO SOUP WITH BLUE CHEESE AND BACON



Potato Soup with Blue Cheese and Bacon image

Categories     Soup/Stew     Food Processor     Potato     Super Bowl     Blue Cheese     Bacon     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 9

8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled

Steps:

  • Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
  • Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
  • Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
  • Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

ROASTED BUTTERNUT SQUASH AND BACON SOUP



Roasted Butternut Squash and Bacon Soup image

By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 12

1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.* Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

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