Max Ermas Potato Cheese And Bacon Soup Recipes

POTATO, CHEESE AND BACON SOUP

Potato, Cheese and Bacon Soup image

This is in answer to a question on the threads, it is based on a Recipe from the Australian Womens Weekly

Provided by Latchy

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

39 g butter
4 slices bacon, cut into strips
1 onion, finely chopped
1/2 teaspoon sweet paprika
1 kg potato, chopped
750 ml chicken stock, preferably home made
125 g grated cheddar cheese
chopped chives, to serve

Steps:

Melt the butter in a large pan, add the bacon and cook until crisp.
Remove the bacon from the pan with a slotted spoon, leaving as much fat as possible.
Add the onion to the same pan and cook for 5 minutes, or until very soft and golden.
Add the paprika and cook for further 30 seconds.
Return the bacon to the pan and add the potato and stock.
Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes are very soft.
Stir or mash lightly to break up the potato.
Add the Cheddar and stir well, until it is melted through.
Season with salt and pepper to taste and serve topped with a sprinkling of chopped chives.

Nutrition Facts : Calories 572.5, Fat 31, SaturatedFat 15.7, Cholesterol 74.8, Sodium 726.6, Carbohydrate 53.9, Fiber 6, Sugar 6.3, Protein 20.6

LOADED BACON-CHEESEBURGER-POTATO SOUP

Loaded Bacon-Cheeseburger-Potato Soup image

This particular soup is a cheeseburger variation on a more traditional potato soup base, and the addition of the ground beef alongside all that cheese and the potatoes makes for a rich, creamy, and hearty soup. The thick cut bacon adds a nice savory flavor and good texture. I love all the vegetables mixed throughout as well. It's just a great combination of flavors, textures, and ingredients. The cheese really thickens up the broth and it's a "stick to your ribs" kind of meal! Serve this with some crusty bread for sopping up all that goodness.

Provided by Rebekah Rose Hills

Categories Potato Soup

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

1 pound ground beef
4 thick bacon slices bacon
2 medium carrots, peeled and diced
2 medium celery, diced
1 small onion, diced
4 cups chicken broth
2 large russet potatoes, peeled and diced
3 tablespoons butter
¼ cup all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese, plus more for garnish
1 teaspoon dried basil
1 teaspoon dried parsley
salt and freshly ground black pepper to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 34.1 g, Cholesterol 119.9 mg, Fat 34.4 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 17.8 g, Sodium 1343.2 mg, Sugar 6.3 g