CREAMY CHEESY BACON POTATO SOUP

Creamy Cheesy Bacon Potato Soup image

Provided by Denise Miles

Time 50m

Number Of Ingredients 6

8 medium potatoes, russets-cleaned and cubed
13 slice bacon, cooked-then crumbled
1 small yellow onion -diced
1 medium carrots,shredded
2 medium green onions-diced
2 c shreded cheese mexican blend or other shreded cheese

Steps:

1. In a 6 quart Dutch oven or Stock Pot, Scrub & cube potatoes. Add them to the pot. Cover potatoes with cold water. Heat on Medium-high heat until boiling. Reduce heat to a simmer. Cook potatoes until tender.Do Not Drain.
2. Using a Potato Masher, mash potatoes. Once potatoes are somewhat small,use an Emersion Hand-Blender to puree potatoes. It should become thick. Add salt to taste.Turn stove to low.
3. In a skillet, fry bacon. Reserve back 2 Tablespoons Bacon dripings.( I use a metal can to put my bacon dripings in and cover with foil,then put in fridge to use at a later time to flavor green beans or use instead of butter; say in making pancakes etc.)Turn soup to low-medium heat now.
4. With remaining drippings,add diced onions to skillet until sauted,then spoon out into soup. Add 2 cups cheese and shredded carrot to soup now. Stir with ladel. Top individual bowls of soup with crumbled bacon & chopped green onions.