Best Bacon Cheddar Cheese Soup Recipes

SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE

Steps:

• Make the soup: If you have not yet, soak your split peas in water for 2 hours or overnight. This will improve the cook time of your soup. If the peas are not soaked, you will just need to cook them longer, about 30 to 40 extra minutes.
• Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy and brown. Use a slotted spoon to remove the bacon and rest it on a paper towel-lined plate. Pour off all but 1/4 cup of the drippings from the pot.
• Place the pot back over medium heat and add the onions, garlic and marjoram leaves. Cook until they turn translucent, about 2 minutes.
• Add the split peas, stock and milk and simmer until the peas start to fall apart, about 20 minutes.
• Once cooked, transfer half of the peas and cooking liquid to a blender with half of the spinach. Puree until smooth, adding more liquid if needed to thin out the soup. Repeat this step for the remaining half of the peas and cooking liquid.
• Combine all of the soup together and season with salt and lemon juice. Serve garnished with the bacon bits, sour cream and some fresh marjoram.
• Make the grilled cheese: Using the flat side of a knife or the back of a spoon or fork, crush the cloves of garlic and place into a small microwave-safe bowl. Add the butter and microwave on high for about 30 seconds or until the butter is boiling hot and fully melted.
• Brush the garlic butter over the back of the top and bottom pieces of bread for each sandwich. Flip the bread over and spread mayonnaise on each side and place 2 pieces of sharp white cheddar cheese in the middle of half of the pieces of bread.
• In a saute pan or skillet over medium heat, toast the sandwich butter side down until an even brown color is achieved, about 1 1/2 minutes. Flip the sandwich and repeat on the other side.
• Sprinkle with a pinch of salt, cut in half and serve hot with soup.

BACON CHEDDAR CHEESE SOUP

Steps:

• 1. In a large, heavy-based pot, fry the bacon over medium heat until crisp. Remove bacon from the pot and set aside (on paper towels), leaving the bacon grease in the pot.
• 2. Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
• 3. Add potatoes, toss the potatoes until all the bacon grease coats the potatoes, and the milk and chicken stock, then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavor! Cook until potatoes are soft.
• 4. Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency. I like to do half pureed and half chunky!! But the choice is up to you.
• 5. Add reserved bacon (leaving some for toppings) , cheddar, parmesan, and sour cream and stir together. Add salt and pepper to taste and serve immediately with desired toppings.
• 6. Can be served with sandwiches or corn bread! I hope this dish warms you up on a cool, fall evening ! Enjoy

CREAMY CHEDDAR CHEESE SOUP WITH CRISPY BACON & CHIVES RECIPE - (4.2/5)

Steps:

• Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining. Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes. Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.