Cheesy Smashed Potato Soup With Bacon Crumbles 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.

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

EASY CHEESY POTATO BACON SOUP



Easy Cheesy Potato Bacon Soup image

This potato bacon soup is loaded with chopped bacon, cheese, and chunks of potato. It makes a quick and easy dinner that everyone will love.

Provided by Tracy

Categories     Main Course

Time 55m

Number Of Ingredients 13

12 ounces uncooked bacon (sliced into 3/4-inch pieces)
½ medium onion (diced small)
2 celery ribs (diced small)
2 large russet potatoes ( peeled and diced medium (about 4 cups)*)
4 cups (2 15oz cans) chicken broth
5 tablespoons (71g) butter (salted or unsalted is fine)
¼ cup and 1 tablespoon (44g) all-purpose flour
2 cups milk (any percentage)
6 ounces (about 1 ½ cups) shredded cheddar cheese (plus more as desired for topping)
¼ teaspoon black pepper
Salt
Sour cream (optional for topping)
Sliced green onions (optional for topping)

Steps:

  • Add bacon pieces to a large pot. Turn heat to medium and cook until bacon is cooked through but only slightly crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.
  • Spoon off and discard all but about 1 tablespoon of the bacon fat. Add onions and celery to the pot and cook over medium heat, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 5 minutes, until the onions have just begun to turn translucent around the edges.
  • Add potatoes and chicken broth to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
  • Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
  • In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
  • Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
  • Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
  • Add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together.
  • Ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Enjoy!

Nutrition Facts : Calories 617 kcal, ServingSize 1 serving

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