Potato, Bacon, and Cheddar Soup Recipe

Name: Potato, Bacon, and Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups russet potatoes; water; 5 ½ cups milk; 2 cups onions; 1 tablespoon chives; 2 tablespoons chicken seasoning; 1 tablespoon parsley; 1 tablespoon mustard powder; 1 12 garlic cloves; 14 lb bacon, with pan drippings; 2 tablespoons salt; 1 tablespoon pepper; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 ½ cups sharp shredded cheddar cheese; ½ cup cornstarch

Servings: persons

5 cups russet potatoes
water
5 ½ cups milk
2 cups onions
1 tablespoon chives
2 tablespoons chicken seasoning
1 tablespoon parsley
1 tablespoon mustard powder
1 12 garlic cloves
14 lb bacon, with pan drippings
2 tablespoons salt
1 tablespoon pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 ½ cups sharp shredded cheddar cheese
½ cup cornstarch

1
1.
2
Peel, chop, and rinse potatoes into 1/2 inch squares.
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2.
4
Peel and chop onions into 1/2 inch squares.
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3.
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Cover potatoes and onions in soup pot with water.
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The water should go just above the onions and potatoes in the pot.
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4.
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Turn on high heat with a little salt to boil.
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Boil until they are done (until fork can easily pierce potatoes.
11
).
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5.
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Turn heat to low and add enough milk to fill the rest of the pot, or about 4.5 cups.
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6.
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Add all other ingredients except cornstarch, bacon, and cheddar.
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7.
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Mix cornstarch with 3/4 cups of milk and slowly add to warm soup mixture.
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Stir in while you add.
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8.
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Soup will thicken after 1 min or 2.
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9.
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Fry bacon until it is crispy and cut into small pieces and pour in the soup mixture with the grease droppings.
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10.
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Add cheddar cheese.
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11.
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Cook on low heat, stirring frequently for about 20 minutes.
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12.
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Serve with crackers or bread.

9366

kcal

Calories

691

Fat

120

Carbs

620

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cups russet potatoes, water, 5 ½ cups milk, 2 cups onions, and more.

Yes, Potato, Bacon, and Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Bacon, and Cheddar Soup

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