Blue Cheese And Bacon Soup Recipes

BLUE CHEESE AND BACON SOUP

Steps:

• Heat butter in large saucepan over med heat until foam subsides.
• Add leeks, mushrooms and cauliflower.
• Cover and cook, stirring occasionally for 5 minutes.
• Add stock and bring to boil.
• Lower heat, cover and simmer for 10 minutes.
• Transfer mixture to a food processor.
• Add blue cheese and puree for 1 minute or until smooth.
• Serve immediately with crumbled bacon on top.

CANADIAN BACON CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

POTATO SOUP WITH BLUE CHEESE AND BACON

Steps:

• Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
• Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
• Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
• Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

TOMATO AND BLUE CHEESE SOUP WITH BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
• Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
• Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
• Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
• Ladel into warmed bowls and sprinkle with crumbled bacon.

BACON CHEESEBURGER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

BACON-BLUE CHEESE SANDWICHES

Steps:

• Preheat oven to 300 degrees. Spread each of 4 bread slices with 2 tablespoons onion jam. Top each with a quarter of the cheese, 1 1/2 slices bacon, and 1 slice bread.
• Melt 1 to 2 tablespoons butter on a griddle or in a heavy skillet over medium heat. Add sandwiches in batches, and cook until golden brown on both sides, about 6 minutes total, flipping once and adding more butter as needed. Transfer to a baking sheet, and bake until cheese is melted, about 5 minutes. Cut in halves or quarters, and serve hot.

VELVETY PUMPKIN SOUP WITH BLUE CHEESE AND BACON

Steps:

• Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
• Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
• Ladle soup into bowls. Top with bacon and blue cheese.