Cheesy Baked Potato And Bacon Soup Recipes

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CHEESY POTATO SOUP WITH BACON



Cheesy Potato Soup with Bacon image

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

1 bunch scallions
1 (12-oz.) pkg. bacon, roughly chopped
3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
2 cups chopped yellow onion (from 1 large onion)
3 tablespoons butter
3 small garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken broth
8 ounces white Cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream
2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping

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



Delicious Cheesy Baked Potato & Bacon Soup image

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

2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4 -6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper (I use seasoned salt)

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



Cheesy Bacon and Potatoes Casserole image

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

3 slices bacon
1 (20 ounce) package Simply Potatoes® Diced Potatoes with Onion
1 (10.75 ounce) can cream of mushroom soup
1 cup Crystal Farms® Shredded Cheddar Cheese
½ cup sour cream

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



Slow-Cooker Cheesy Bacon Potato Soup image

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

4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

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



Bacon and Potato Soup image

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

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

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



Loaded Potato Soup image

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

4 large potatoes (peeled and cubed)
½ tsp salt
8 oz bacon (bite-sized pieces)
4 Tbsp unsalted butter
½ med onion (finely chopped)
2 garlic cloves (minced)
¼ cup all-purpose flour
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 cup mild or sharp cheddar cheese (shredded)
¾ cup sour cream
1 tsp salt (or to taste)
¼ tsp pepper (or to taste)
green onions (to serve)

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



Cheesy Baked Potato and Bacon Soup image

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

5 large russet potatoes
1/4 cup butter
1 onion, chopped
1 -2 stalk celery, diced (optional)
1 -2 tablespoon fresh minced garlic
1/3 cup flour
1/2 teaspoon cayenne pepper (or to taste)
1 quart half-and-half cream
3 cups milk
salt and black pepper
3/4 cup old cheddar cheese, shredded
1/4 cup grated parmesan cheese (can use less)
8 -10 slices cooked bacon, crumbled
parmesan cheese, for topping
grated cheddar cheese, for topping

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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