Best Max Ermas Potato Cheese 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.

CHEDDAR POTATO SOUP WITH BACON



Cheddar Potato Soup with Bacon image

Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.

Categories     Gourmet     Soup/Stew     Cheese     Potato     Super Bowl     Quick & Easy     Lunch     Cheddar     Bacon     White Wine     Winter     Simmer     Sugar Conscious

Yield Makes about 5 cups

Number Of Ingredients 9

4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives

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.

THE BEST BACON, POTATO AND CHEESE SOUP!!



The Best Bacon, Potato and Cheese Soup!! image

This is by far the BEST Bacon, Potato and Cheese soup you'll ever eat!!! It's easy to make, doesn't take that long and is just a great comfort food! Enjoy!!!

Provided by Namaste_my_life

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

olive oil
0.5 (500 g) package bacon (add more if desired)
6 large potatoes
1 medium onion
2 cups cheddar cheese (add more if desired)
ground pepper
2 tablespoons flour
1 cup cream

Steps:

  • 1. Place oil into large stockpot and heat.
  • 2. Cut bacon into small pieces and cook until somewhat crispy. You can drain abit of the oil at this point if desired.
  • 3. Add onions to the bacon in pot and cook until tender.
  • 4. Add potatoes in large stockpot and cover with water. Cook until potatoes are almost tender.
  • 5. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
  • 6. Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Nutrition Facts : Calories 721.9, Fat 39.4, SaturatedFat 19.1, Cholesterol 94.3, Sodium 619.7, Carbohydrate 70.5, Fiber 8.4, Sugar 3.9, Protein 23.2

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!

MAX & ERMA'S POTATO, CHEESE AND BACON SOUP RECIPE



Max & Erma's Potato, Cheese and Bacon Soup Recipe image

Provided by pjones-2

Number Of Ingredients 12

4 ounces bacon, cut in 1/4" pieces
1 small yellow onion, cut in 1/4" dice
1-1/2 ribs celery, cut in 1/4" dice
1/2 cup all-purpose flour
4 cups chicken broth
3 cups peeled, 1/2-inch potato cubes (about
2 medium baking potatoes)
1 cup half-and-half
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 tablespoon salt, optional
1/4 pound sharp cheddar cheese, grated

Steps:

  • Place a heavy stockpot or Dutch oven over medium-high heat and add diced bacon. Cook, stirring frequently, until bacon is brown, 5 to 7 minutes. Immediately add onions and celery and saute until soft and tender, about 5 minutes. Reduce heat to low and add flour to vegetables. Cook over low heat for 5 minutes to cook out the raw flour taste. Add chicken broth and potato cubes. Increase heat to medium-high and bring to a boil. Cover, reduce heat to medium and cook for 20 minutes, or until potatoes are tender. Add half-and-half, ground white and black pepper and salt and simmer for 5 minutes more. Stir in grated cheese until thoroughly melted. Taste and adjust seasonings.

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