Soup for lunch or dinner?
If you are looking for a delicious soup for lunch or dinner, look no further! This Cheesy Potato Bacon Soup is tops! It is reminiscent of the Loaded Potato Soup, but without the sour cream and a few other ingredients. Primarily it consists of cheese, potatoes, and bacon! Imagine that!!!
I made this Cheesy Potato Bacon Soup for our lunch a couple of weeks ago, and Lynn and I both thought it was delicious. The weather was a bit chilly (unlike today!), and Lynn was not feeling well. So, potato soup was perfect for him. I served it with Mama’s Peppery Cheese Muffins, but even with cornbread, there’s nothing better!
Making the Cheesy Potato Bacon Soup . . .
When you think of a potato soup with cheese and bacon in it, you automatically think about a Loaded Baked Potato Soup. But all the recipes for that soup used sour cream, which I didn’t have. And, I didn’t want to go to the grocery store. So, I looked for a potato soup recipe that did NOT have sour cream in it. I found one on the Red Apron Girl website. It was like a potato soup, but with bacon, green onions, and shredded cheese . . . just what I was looking for.
There were a few things I changed in the original recipe:
- We don’t care that much for garlic, so I left that out.
- I didn’t use as much bacon, frying only 4 pieces, instead of 1 pound called for in the recipe. But, you can add as much bacon as you like:)
- I also used more milk and less chicken broth. My preference:)
I did stir some of the bacon into the soup. But, because the bacon didn’t stay crisp, I didn’t think it added to the flavor or texture of the soup. So, from now on, I will just add it as garnish on the top of each bowl of soup. How much bacon you use is up to you when you serve it.
The soup was ready to eat in 45 minutes-1 hour. Most of the time was in the preparation . . . bacon, peeling potatoes, chopping onions, etc. It is a delicious, creamy soup to serve on chilly days, or just because you want potato soup. I generally serve mine with some type of cornbread or cornbread muffins. But, crackers is good also.
Which do you like to eat with potato soup: cornbread or crackers?
Creamy Potato Bacon Soup Recipe
(Adapted from a recipe by The Red Apron Girl)
- 4 slices bacon
- 1 small onion, diced (Keep in mind that you are going to garnish the soup with sliced green onions, in case you think these is not enough onion called for in the recipe.)
- 2 tablespoons flour
- 2 cups chicken broth
- 5-6 potatoes, peeled and cut into small pieces
- 2 cups shredded cheese (I used mild cheddar)
- 2 cups half and half or milk (Half and half will make it richer, though it will be more expensive to make)
- Salt and pepper to taste
- 3 green onions, chopped–including green stems
- Additional shredded cheese for garnish
- Fry bacon in a skillet over medium heat until crisp. Drain on paper towels and set aside.
- Place potato chunks in a large pot. Add enough water to cover the potatoes by 1-inch.
- Boil potatoes until fork tender.
- Saute onion in a large pot with a little vegetable oil for about 8 minutes.
- Add flour and cook for 1 minute, stirring constantly.
- Slowly add in 1 cup chicken broth. Continue to stir until mixture is thickened.
- Add in remaining chicken broth and simmer.
- Add cheese into soup until melted.
- Once potatoes are done, drain and add to the simmering mixture.
- Using a potato masher, mash some–not all–of the potatoes.
- Add half and half, stirring to combine.
- Add salt and pepper to taste.
- Let cook for about 5 minutes.
- Crumble bacon while soup is cooking.
- Serve and top with bacon, green onions, and additional shredded cheese.