Potato Soup With Blue Cheese And Bacon 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.

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.

BLUE CHEESE AND BACON POTATO SALAD



Blue Cheese and Bacon Potato Salad image

This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.

Provided by Krissy

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

5 cups iced water, or as needed
1 pound small red potatoes
½ pound fresh green beans, cut into 1-inch pieces
4 slices bacon
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons mayonnaise
1 tablespoon stone-ground mustard
salt and ground black pepper to taste
4 ounces crumbled blue cheese
4 green onions, thinly sliced

Steps:

  • Fill a large bowl with iced water. Line a baking sheet with a dish towel.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
  • Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g

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

BACON AND POTATO SOUP



Bacon and Potato Soup image

A delicious winter warmer.

Provided by Kwollak

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

Time 50m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

Steps:

  • Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  • Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  • Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  • Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g

POTATO-BLUE CHEESE SOUP



Potato-Blue Cheese Soup image

This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff

Provided by TishT

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 clove garlic, minced
4 medium potatoes, peeled,cubed
4 cups reduced-sodium chicken broth
2 cups half-and-half
1 cup crumbled blue cheese, divided (4 oz)
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Melt butter in large saucepan over medium high heat.
  • Add onion; cook 5 minutes or until soft.
  • Add garlic; cook 1 minute.
  • Add potatoes; cook 5 minutes.
  • Add broth; bring to a boil.
  • Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
  • Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
  • (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

CHEDDAR POTATO SOUP WITH BACON



Cheddar Potato Soup with Bacon image

Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.

Categories     Gourmet     Soup/Stew     Cheese     Potato     Super Bowl     Quick & Easy     Lunch     Cheddar     Bacon     White Wine     Winter     Simmer     Sugar Conscious

Yield Makes about 5 cups

Number Of Ingredients 9

4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives

Steps:

  • Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
  • While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
  • Reduce heat to low and gradually stir in Cheddar (do not let boil).
  • Divide soup among 4 bowls and sprinkle with bacon and chives.

POTATO SOUP WITH CHEESE AND BACON



Potato Soup With Cheese and Bacon image

Make and share this Potato Soup With Cheese and Bacon recipe from Food.com.

Provided by William Uncle Bill

Categories     Potato

Time 34m

Yield 4-6 serving(s)

Number Of Ingredients 15

8 slices bacon, chopped
4 medium size leeks, white part only, chopped (about 6 cups)
5 large garlic cloves, chopped small
1 tablespoon fresh thyme leaves, stripped from the stems (chopped)
1 tablespoon Hungarian paprika
3/4 teaspoon salt
1/2 teaspoon white pepper
4 lbs yukon gold potatoes, peeled and diced (4 large potatoes)
6 cups chicken broth
3 drops Tabasco sauce
1 cup shredded extra-sharp cheddar cheese
1 cup shredded parmigiano-reggiano cheese
1/2 cup chopped scallion (to garnish)
1/2 cup sour cream (to garnish)
1/2 teaspoon Hungarian paprika (to garnish)

Steps:

  • In a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes.
  • Remove the cooked bacon to a paper towel-lined plate and reserve.
  • While the bacon is cooking, fill a large bowl with cold water and add the chopped leeks and swish vigorously to release any possible grit.
  • Using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water.
  • Add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes.
  • To the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and Tabasco sauce and bring up to a bubble over high heat.
  • Reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes.
  • When the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth.
  • Add cheddar cheese and Parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes.
  • Adjust seasonings to taste, salt, pepper and Tabasco sauce.
  • Serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika.

Nutrition Facts : Calories 1010, Fat 45.9, SaturatedFat 21.8, Cholesterol 92.5, Sodium 2559.2, Carbohydrate 111.8, Fiber 11.1, Sugar 9.2, Protein 39.9

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

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