Recipe: Tasty Potato Bacon Cheddar Soup

Potato Bacon Cheddar Soup. There has been a creamy curried potato soup, a sweet potato soup with miso and ginger, and a roasted garlic and potato soup. If you already have a few baked potatoes and some cooked bacon in the fridge, this dish comes together in less than five minutes. An easy and delicious creamy potato soup recipe that can be made in just one pot!

I have been making hummus weekly and I am beyond happy with the creamy texture. This classic potato soup is hearty, delicious and easy to make! Add white Cheddar and cream, stirring until cheese melts. You can cook Potato Bacon Cheddar Soup using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Potato Bacon Cheddar Soup

1. You need 2 slices of bacon – chopped ¼ inch dice.
2. Prepare 1 ounce of vegetable oil.
3. It's 1/2 of each vidalia sweet onion -- fine diced.
4. You need 1 stalk of celery- fine dice.
5. You need 2 cloves of garlic – finely chopped.
6. It's 1/2 cup of flour.
7. It's 6 cups of chicken stock.
8. You need 3 of each Idaho potatoes – diced ½ inch.
9. Prepare 1/4 teaspoon of thyme.
10. It's 8 ounces of milk.
11. You need 1 cup of cheddar cheese- shredded.
12. It's 1/2 teaspoon of salt.
13. You need 1/2 teaspoon of pepper.
14. It's 1 Tablespoon of parsley- chopped.

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 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. (Did I mention this soup has Cheddar cheese and bacon?) Once the potatoes are fully cooked, purée the potato-broth mixture with an immersion blender until smooth or transfer to a food processer in batches and blend until liquified, returning to the pot when finished. Bacon Cheddar Potato Soup - a super easy recipe that's great for even the pickiest of eaters!

Potato Bacon Cheddar Soup instructions

1. Chop bacon, cook with oil in a 5 quart sauce pan at a moderate heat until crisp. Take out the bacon and set aside (Note leave the oil in the pan it will become part of the compound roux.).
2. Add onions, celery and garlic and cook until tender or translucent.
3. Add the flour to the pan to make the compound roux, stir in with a rubber spatula or wooden spoon for about 1 minute..
4. Add chicken stock and the milk stirring in with a whisk for 1 minute then use a wooden spoon or rubber spatula. Stir periodically to prevent burning..
5. Add the potatoes,salt and pepper and simmer for 20 minutes. The potatoes should be tender. Add the thyme 1/2 way through the simmering..
6. Add cooked bacon back in. Adjust the seasoning to taste with salt and pepper if needed. Add the cheese stir in to melt. Add parsley.
7. Note-This soup can always have more bacon, a dollop of sour cream or cheddar sprinkled on top:).

When I posted my freezer meals experiment a few weeks ago, I mentioned that in between the frozen meals that we'd be eating freshly made meals - including my Bacon Cheddar Potato Soup. Loaded Bacon-Potato Soup With Cheddar and Chives. A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. Everyone loves this popular creamy cheddar potato soup with bacon.

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