Creamy Potato Soup With Bacon And Cheese 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.

CREAMY POTATO AND CHEESE SOUP



Creamy Potato and Cheese Soup image

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Velveeta, cubed, or cheddar cheese, shredded
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Steps:

  • In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts :

POTATO SOUP WITH CREAM CHEESE



Potato Soup with Cream Cheese image

This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!

Provided by csdavis

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

Time 4h20m

Yield 5

Number Of Ingredients 11

2 (14.5 ounce) cans chicken broth
4 cups cubed red potatoes
¼ cup minced onion
½ teaspoon garlic salt
½ teaspoon seasoned salt
½ teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried parsley
1 (8 ounce) package cream cheese, softened
8 slices smoked bacon, cut into 1/4-inch strips

Steps:

  • Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
  • Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g

COMFORTING CREAM CHEESE POTATO SOUP WITH BACON OR HAM



Comforting Cream Cheese Potato Soup With Bacon or Ham image

What a wonderful creamy and comforting potato soup! Garnish with additional snipped parsley and crumbled bacon or diced ham, as desired. Add a side salad and crusty baguette for a tasty lunch or light dinner. Perfect for a chilly autumn or winter's day...

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

6 cups organic chicken broth
6 cups peeled and cubed potatoes (russets)
1/3 cup white onion, finely chopped
salt (optional, to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 tablespoon snipped fresh parsley
1 cup crumbled cooked bacon or 1 cup diced ham
12 ounces reduced-fat cream cheese, cut into chunks

Steps:

  • In a stockpot or Dutch oven, bring the broth to a boil over high heat.
  • Add diced potatoes and onions and return to a boil.
  • Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
  • Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
  • Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
  • Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
  • Serve soup hot with a side salad and a crusty baguette.

Nutrition Facts : Calories 347.2, Fat 15.9, SaturatedFat 7.5, Cholesterol 45.6, Sodium 1338.7, Carbohydrate 33, Fiber 3.6, Sugar 5.6, Protein 17.6

VERY EASY POTATO BACON SOUP



Very Easy Potato Bacon Soup image

Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.

Provided by Michelle Anne

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

Time 55m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
¾ cup finely chopped onion
2 cups peeled and diced potatoes
1 ½ cups water
½ teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups milk
3 tablespoons real bacon bits
1 tablespoon dried parsley, or to taste

Steps:

  • Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
  • Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 43.4 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 1101.5 mg, Sugar 13.8 g

EASY CREAMY, CHEESY POTATO SOUP W/ CRISP BACON



Easy Creamy, Cheesy Potato Soup W/ Crisp Bacon image

This soup is fabulous, and much easier than the more complicated, time-intensive potato soup that I sometimes make. It is easy to throw together on a weekday night, or for lunch. You can, of course, use real potatoes (2 cups potatoes, skinned and cut into cubes), but I find it is even easier, and just as delicious, to use canned, sliced potatoes. It is a filling, creamy, and hearty soup, one that can easily be served alone for a complete meal. Although shared with me by my sister-in law, it actually originally came from a Gooseberry Patch cookbook, and then has been adjusted by me. You will love this soup - as my husband says, "This soup is awesome!!!! "

Provided by Helping Hands

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans canned sliced potatoes, undrained
1 (10 3/4 ounce) can cream of chicken soup
1 3/4 cups milk
1 cup sour cream
1 cup water
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon johnny's seasoning salt
1/2 teaspoon pepper
2 dashes hot sauce
2 garlic cloves, minced
1 tablespoon dried parsley
8 slices bacon, crisply cooked and chopped
shredded cheddar cheese

Steps:

  • In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
  • NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
  • If using canned potatoes, bring to soft boil.
  • Turn down heat to medium.
  • Gradually add soup and milk, stirring constantly.
  • Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
  • Stir in sour cream, bacon, and parsley, and heat thru.
  • Top with additional pepper and cheese.

Nutrition Facts : Calories 605.5, Fat 41.3, SaturatedFat 18.1, Cholesterol 77.2, Sodium 1574.9, Carbohydrate 44.7, Fiber 5.3, Sugar 1.3, Protein 15.8

EASY BACON & CHEESE POTATO SOUP WITH SOUR CREAM



Easy Bacon & Cheese Potato Soup with Sour Cream image

Bacon and cheese, so good on a burger, work their tasty magic in this quick and easy potato soup topped with sour cream.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 8

1 lb. baking potatoes (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1 tsp. chili powder
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 green onion, sliced, divided
1/4 cup sour cream

Steps:

  • Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and chili powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
  • Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
  • Serve soup topped with reserved bacon, cheese, onions and sour cream.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

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