CHEESY POTATO SOUP WITH BACON
Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven. Melted yellow Cheddar makes a great finishing touch. If you prefer to buy only one type of cheese, then add extra white Cheddar.
Provided by Karen Schroeder-Rankin
Categories Soup
Time 55m
Yield Serves 8
Number Of Ingredients 13
Steps:
- Chop scallions, separating green and white parts. Set aside.
- Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
- Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
- Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
- Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.
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!
CHEESY BACON AND POTATOES CASSEROLE
It is hard to resist this creamy, cheesy bacon and potato casserole. With just 1 bowl and 1 pan, it is ready for the oven in less than 10 minutes.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. Spray 2 quart casserole with nonstick cooking spray*. In small skillet cook bacon until crisp; drain grease. Chop bacon.
- In large bowl stir bacon and all remaining ingredients until well blended. Spread mixture into prepared dish. Cover; bake 60 minutes or until potatoes are tender.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.3 g, Cholesterol 25 mg, Fat 11.2 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.9 g, Sodium 565.9 mg, Sugar 0.6 g
SLOW-COOKER CHEESY BACON POTATO SOUP
Potato soup is good, but potato soup with smoky bacon and melty cheese is even better! All you need to do is cook the bacon and chop your veggies-after that, the slow cooker does all the heavy lifting, so dinner is done by the time you get home.
Provided by Pillsbury Kitchens
Categories Entree
Time 6h55m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
- Cover; cook on Low heat setting 6 to 7 hours.
- In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 7 g, TransFat 1/2 g
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
LOADED POTATO SOUP
Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 14
Steps:
- Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
- Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
- Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
- Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
Nutrition Facts : Calories 428 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 1632 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHEESY BAKED POTATO AND BACON SOUP
Make and share this Cheesy Baked Potato and Bacon Soup recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 12 cups (approx)
Number Of Ingredients 15
Steps:
- Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
- Place the potatoes in a bowl and mash using a fork.
- Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
- Add in flour and cayenne and stir until smooth.
- Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
- Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
- Season soup with salt and black pepper.
- Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.
Nutrition Facts : Calories 385, Fat 21.1, SaturatedFat 12.5, Cholesterol 64.9, Sodium 306.2, Carbohydrate 37.3, Fiber 3.6, Sugar 1.8, Protein 12.9
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5/5 (2)Total Time 35 minsCategory Dinner, Lunch, SoupCalories 224 per serving
- Add the cauliflower to a food processor and pulse until finely chopped. Remove the cauliflower and add the celery, onion, and garlic. Pulse until finely chopped. You can also dice the cauliflower, celery, onion, and garlic into small pieces or if you plan to blend the soup, you can leave in in larger pieces.
- Add the bacon to a large pot and cook until crispy. Remove bacon and all but 1 tbsp. bacon drippings. Set aside.
- Add onion, celery, and garlic and cook for 2-3 minutes until fragrant. Add the cauliflower, 2 cups broth, and 2 cups milk. Bring to a boil and then turn down to a simmer. Simmer for 8-10 minutes or until cauliflower is soft. If desired blend with an immersion blender at this point for a creamier soup.
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- Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.
- In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.
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- Place bacon pieces in a soup pot or Dutch oven and cook over medium-high heat until bacon is crispy.
- Carefully remove bacon from the pot and place on a paper towel to drain. Set aside. Pour off most of the grease from the pot but leave about 3-4 tablespoons on the grease in the pot. Do not wipe clean.
- Sprinkle flour over the onions and stir well come combined. Reduce heat to medium-low and cook for 3 minutes.
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- Bake the potatoes at 375 degrees for one hour. Let sit until cool enough to handle. You can bake the potatoes a few hours or even a few days in advance.
- Melt the butter in a large saucepan over medium-high heat until it begins to brown. Stir in the flour thoroughly. Cook for 2-3 minutes until the mixture is smooth and starting to brown. Stir in the milk, one cup at a time, until blended thoroughly.
- Stir in the chopped baked potatoes and onion. Bring the mixture to a simmer, stirring occasionally. Simmer for 5 minutes.
- Reduce the heat to low. Add the cheese and sour cream. Crumble in the bacon in small pieces. Mix thoroughly. Simmer for 1-2 minutes until the cheese and sour cream have melted.
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- Put the potatoes in a large dutch oven or stock pot. Cover with chicken stock and cook until tender. Don't drain.
- Bake the bacon on a rack set on a rimmed baking sheet lined with foil for 10 minutes in a 400° F oven. Remove all of the bacon except for 4 slices and put it on a plate lined with a paper towel. Put the 4 slices of bacon back in the oven for 2-4 minutes or until crispy. Once cooked allow them to drain on the plate covered with the paper towel. Cut the bacon that was cooked for 10 minutes in 1-inch pieces. Chop the crispy bacon finer for garnishing the soup.
- Using a potato masher to coarsely smash the potatoes leaving large pieces. This helps thicken the soup and creates texture.
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