Bacon Cheddar Potato Soup Recipe 475

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BACON CHEDDAR POTATO SOUP



Bacon Cheddar Potato Soup image

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 becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.

Provided by poorboy7325

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

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.

BACON CHEDDAR POTATO SOUP RECIPE - (4.7/5)



Bacon Cheddar Potato Soup Recipe - (4.7/5) image

Provided by á-11135

Number Of Ingredients 10

4-5 medium yukon gold potatoes (cut into shoe string fry pieces)
3 cans of Campbell's Cheddar Cheese Soup
1 can Campbell's Chicken Broth
1/2 cup of onion, finely diced
1 large clove of garlic (or 2 if small)
5-6 pieces of bacon, cut into small pieces
2 cups of milk
1/2 tsp ground black pepper
Salt
Shredded cheddar cheese for garnish

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!

BACON CHEDDAR POTATO SOUP



Bacon Cheddar Potato Soup image

Provided by Food Network

Time 20m

Yield 4 c (960 ml)

Number Of Ingredients 8

2 cups (480 ml) milk
2 (450 g) medium russet potatoes, baked, divided use
1/3 cup (40 g) shredded, low fat cheddar cheese
1/4 (18 g) small onion, chopped, sauteed in 1 Tablespoon olive oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2 ounces (55 g) bacon, cooked, crumbled

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.

BACON CHEDDAR POTATO SOUP



Bacon Cheddar Potato Soup image

This classic potato soup is hearty, delicious and easy to make!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1/2 lb bacon, cut into small pieces
1/2 medium yellow onion, finely chopped
1/4 teaspoon black pepper
1 carton (32 oz) Progresso™ chicken broth
1/2 cup shredded Cheddar cheese (2 oz)
Chopped green onion, if desired

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.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2060 mg, Sugar 3 g, TransFat 1/2 g

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

This is a smooth creamy soup. Great for those cold winter days.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 10

Number Of Ingredients 10

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Steps:

  • Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  • Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g

CHEDDAR CHEESE POTATO SOUP



Cheddar Cheese Potato Soup image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG



Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg image

This is a classic arrow in the Greenspan quiver, as the recipe was featured at many of my original restaurants, including the Foundry on Melrose and The Roof on Wilshire. People still ask me to make it-so now? Make it yourself!

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 pound (4 sticks) butter
2 yellow onions, thinly sliced
8 large russet potatoes, peeled and diced
10 slices dark pumpernickel bread, cubed
1 cup shredded Cheddar
1/4 cup heavy cream
2 large eggs
1 tablespoon picked fresh thyme leaves
Unsalted butter, for cooking
6 large eggs

Steps:

  • For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
  • For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
  • For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
  • Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

CHEESY BACON AND POTATO SOUP



Cheesy Bacon and Potato Soup image

Potatoes, sharp Cheddar and bacon make this quick, easy soup hearty, cheesy and full of flavor.

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 qt. (4 cups) chicken broth
1 lb. potatoes (about 3), peeled, chopped
1/2 cup chopped onions
1 tsp. dried thyme leaves
4 OSCAR MAYER Wieners, cut into 1/4-inch slices
2 slices OSCAR MAYER Center Cut Bacon, chopped
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

  • Bring broth, potatoes, onions and thyme to boil in medium saucepan on medium-high heat; cook 5 min. Simmer on medium heat 10 min. or until potatoes are tender.
  • Meanwhile, cook wieners and bacon in skillet on medium-high heat 5 min. or until bacon is crisp and wieners are lightly browned, stirring frequently. Drain on paper towel.
  • Add wieners mixture to soup; simmer 5 min. Serve topped with cheese.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

BACON-CHEDDAR POTATO SKINS



Bacon-Cheddar Potato Skins image

Bacon-Cheddar potato skins.

Provided by Joshua Olson

Time 55m

Yield 8

Number Of Ingredients 12

cooking spray
4 large baking potatoes
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded Cheddar cheese
8 strips cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
  • Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
  • Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
  • Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
  • Top with sour cream and green onions. Serve immediately.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 34 g, Cholesterol 42.3 mg, Fat 20.7 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 583.6 mg, Sugar 1.8 g

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