BACON CHEESE SOUP
Steps:
- Gather the ingredients.
- In a large saucepan over medium heat, sauté the bacon until crisp, turning frequently. Remove to paper towels to drain. Crumble and set aside.
- Remove all but 2 tablespoons of the bacon drippings from the saucepan. Add the butter and heat until melted. Add the carrots and onion and cook over medium heat for 3 to 4 minutes until crisp-tender, stirring frequently.
- Add the flour, dry mustard, salt, pepper, and Worcestershire sauce. Cook until bubbly, 2 to 3 minutes.
- Pour in both kinds of milk and cook until the soup has thickened a bit, about 10 minutes. Add the cheese and cook, stirring, until melted.
- Stir in the crumbled bacon.
- Serve and enjoy.
Nutrition Facts : Calories 396 kcal, Carbohydrate 17 g, Cholesterol 84 mg, Fiber 1 g, Protein 22 g, SaturatedFat 14 g, Sodium 672 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
BACON CHEDDAR POTATO SOUP
Provided by Food Network
Time 20m
Yield 4 c (960 ml)
Number Of Ingredients 8
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.
BACON-CHEDDAR CAULIFLOWER CHOWDER
A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.
Provided by Jessica Willis
Categories Soups, Stews and Chili Recipes Chowders
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
- Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
- Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
BACON AND CHEDDAR SOUP
Delicious hearty soup with a smoky flavor. Great for winter comfort food. Came up with this for a late autumn pot-luck once.
Provided by jccooks92
Categories Pork
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix milk, flour, pepper, salt, and dill weed. Set aside.
- Cook bacon in deep skillet or sauté pan until crispy.
- Remove bacon from pan and place on layered paper plates and paper towels to drain.
- Keep approx 2-3 tbsp of remainng grease in pan; Cook potatoes and onions in bacon grease for 1 minute
- Add chicken broth, bring to boiling, then simmer for 8 to 10 minutes. Meanwhile chop the drained bacon into small ½ inches or smaller chunks.
- Transfer broth mixture to a stock pot or saucepan.
- Stir milk mixture vigorously before stirring into broth.
- Add bacon and stir.
- Cook and stir until thickened and bubbly.
- Add cheese; stir until melted and mixed well.
- stir and cook on low heat for an additional 10 minutes Let cool, and refrigerate for a few hours, then skim excess fat off the top, or serve immediately.
Nutrition Facts : Calories 827.6, Fat 50.3, SaturatedFat 21.9, Cholesterol 142.6, Sodium 2688.7, Carbohydrate 42.8, Fiber 3.7, Sugar 2.3, Protein 49
CHEESE AND BACON SOUP
I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.
Provided by Diana Adcock
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy bottom soup pot cook bacon until browned and crisp.
- Remove and pour off 1/2 of the drippings.
- Cook the veggies over medium heat for around 5 minutes or until tender.
- Blendnd the flour, salt and pepper.
- Slowly stir in the half and half, milk and broth.
- Add 1/2 of the cooked bacon, crumbled.
- Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
- Add the cheese stirring untel melted and well blended.
- Crumble remaining bacon and garnish the soup.
BACON CHEDDAR POTATO SOUP
This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.
Provided by poorboy7325
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop onions and celery, if using a food processor don't chop these too fine.
- In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
- Add potatoes and broth, bring to a boil.
- Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
- In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
- To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
- Stir in the cheese, bacon bits, parsley, pepper and paprika.
- Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
- Garnish with croutons, if desired.
BACON CHEDDAR CHEESE SOUP
I have been making this soup for many year's, it's easily doubled for larger families or gatherings, it just seems to welcome you to fall, which happens to be my favorite time of year! I hope this dish finds it's way to your dinner table. Enjoy !!
Provided by Elizabeth Lancaster
Categories Other Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. In a large, heavy-based pot, fry the bacon over medium heat until crisp. Remove bacon from the pot and set aside (on paper towels), leaving the bacon grease in the pot.
- 2. Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
- 3. Add potatoes, toss the potatoes until all the bacon grease coats the potatoes, and the milk and chicken stock, then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavor! Cook until potatoes are soft.
- 4. Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency. I like to do half pureed and half chunky!! But the choice is up to you.
- 5. Add reserved bacon (leaving some for toppings) , cheddar, parmesan, and sour cream and stir together. Add salt and pepper to taste and serve immediately with desired toppings.
- 6. Can be served with sandwiches or corn bread! I hope this dish warms you up on a cool, fall evening ! Enjoy
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