Best Bacon Cheddar Potato Soup Recipes

BACON CHEDDAR POTATO SOUP

Steps:

• Chop onions and celery, if using a food processor don't chop these too fine.
• In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
• Add potatoes and broth, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
• In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
• 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.
• Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
• Garnish with croutons, if desired.

CHEDDAR POTATO SOUP WITH BACON

Steps:

• Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
• Reduce heat to low and gradually stir in Cheddar (do not let boil).
• Divide soup among 4 bowls and sprinkle with bacon and chives.

BACON CHEDDAR POTATO SOUP

Steps:

• In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
• In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
• Transfer soup to bowls. Top with bacon, cheese and green onion.

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON

Steps:

• Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
• *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

BACON CHEDDAR POTATO SOUP

Steps:

• 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
• 5.Reduce speed to Variable 3.
• 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.

POTATO BACON TOMATO AND CHEDDAR SOUP

Steps:

• Brown together, 1/2 pkg. bacon, 1/4 cup butter and 2 med. onions. Add potatoes (6-8 cut (although I have used 8-10) with 1 box of chicken broth/stock and salt and pepper. Cook until potatoes are cooked. Add 1 can diced tomatoes. Cover and cook (low heat(--1.2 hour Let cool slightly and using a hand blender, blend until smooth or chunky (as you like it). Add cream or milk until it is as thin or thick as you like it. Serve with shredded cheddar cheese. If you want to freeze the soup in containers, don't add the milk until you are heating it to serve. b

CHEDDAR AND BACON POTATO SOUP

Steps:

• In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
• Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.

BAKED POTATO SOUP WITH BACON, GREEN ONION, BROCCOLI & CHEDDAR RECIPE - (4.3/5)

Steps:

• Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan. Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn. Serve when warm and enjoy! Additional notes: • This soup can be cut in 1/2 and there would still be plenty for 4 people. • When cutting potatoes, I'd recommend cutting even smaller than what you see in my photo, especially b/c they're already cooked. • Slice bacon in pieces before cooking so you don't have to crumble later and get messy. You can put in a tablespoon or so of bacon fat into the soup when heating. • On pre-baking your potatoes: Since this recipe uses potatoes that are already baked, you might want to toss a few in the oven the night before to bake them off ahead of time. Baked, they'll keep in the fridge for a week (easily), so dinner can be ready to go any night of the week! • Microwave frozen broccoli for 2 min. before putting into soup w/remaining ingredients.

VITAMIX BACON CHEDDAR POTATO SOUP

Steps:

• 1. Put the milk, 1 of the potatoes, 1/3 cup of the cheese, the sautéed onion, dill and salt into Vitamix in the order listed and put the lid on container.
• 2. Set the Vitamix on variable 1.
• 3. Press start and slowly increase the speed to high.
• 4. Blend for 5 minutes or until heavy steam escapes from vented lid.
• 5. Reduce the speed to variable 3 and remove the lid plug.
• 6. Add the second potato, bacon and cheese (and broccoli, if desired) through the lid plug opening.
• 7. Blend an additional 20 seconds.
• 8. Remove lid carefully to avoid the steam and serve soup.

CREAMY BACON AND CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

CREAMY POTATO BACON CHEDDAR SOUP

Steps:

• In a medium bowl or mixing cup, combine 1 cup of chicken broth and the better than bullion.
• In a large slow cook, add the ingredients in the following order: Frozen potatoes Cheddar Jack Cheese Cream of Potato soups Ranch Seasoning packets Cream Cheese (cubed) Salt and Pepper Milk Broth-bullion mix Bacon Remaining broth in the box
• Cool the soup on high for a couple of hours 2-4. Mix the ingredients occasionally. Cooking too long may cause the soup to break, so keep and eye on it.

BACON CHEDDAR POTATO SOUP RECIPE - (4.7/5)

Steps:

• Start by boiling your potatoes in salted water, which should take about 15 minutes. While the potatoes are boiling, start on the base of the soup. In a heavy bottom pan over medium high heat, brown the bacon until crispy (I love my Dutch oven for this). Remove the bacon pieces and put on a paper towel lined plate, reserving them for the garnish. To the rendered bacon fat, add in the onion and garlic. Cook for about 2 minutes, until it becomes slightly translucent. Add in the chicken broth, then reduce to medium heat (make sure to scrape up any bacon residue from the bottom of the pan - it's got killer flavor!) Reduce the chicken broth/onion mixture for 5-6 minutes, until it's about 1/4 of the original amount. While the broth is reducing, in a bowl mix together three cans of Campbell's Cheddar Soup, 2 cups of milk and the black pepper. Once the broth is reduced, add in the Cheddar Cheese Soup mixture to the broth. When the potatoes are cooked, drain then add to the cheese soup mixture. And that's it!