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 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
BEAN BACON BLUE CHEESE TOMATO SOUP
Oh, this soup is made for those blue cheese lovers out there. The blue cheese and cream cheese add some tang to the soup. Salsa is an unusual ingredient, but provides so much flavor and, combined with the beans, gives the soup some texture. Creamy and satisfying, this is the perfect soup for a cold night.
Provided by Kelly Roberts @bubblingover
Categories Bean Soups
Number Of Ingredients 17
Steps:
- Cook onion and garlic in olive oil until translucent.
- Add blue cheese, cream cheese, and milk. Cook until well blended.
- Add tomato soup, chicken stock, and salsa. Cook until well blended.
- Add ground pepper, sea salt, and pre-cooked northern beans. Simmer until ready to serve.
- Top bowls with bacon, blue cheese, sour cream, and garlic croutons. ENJOY!!
BLUE CHEESE AND BACON SOUP
Make and share this Blue Cheese and Bacon Soup recipe from Food.com.
Provided by Belle Vix
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in large saucepan over med heat until foam subsides.
- Add leeks, mushrooms and cauliflower.
- Cover and cook, stirring occasionally for 5 minutes.
- Add stock and bring to boil.
- Lower heat, cover and simmer for 10 minutes.
- Transfer mixture to a food processor.
- Add blue cheese and puree for 1 minute or until smooth.
- Serve immediately with crumbled bacon on top.
Nutrition Facts : Calories 224.1, Fat 18, SaturatedFat 8.1, Cholesterol 35.4, Sodium 483.3, Carbohydrate 8.2, Fiber 1.2, Sugar 2.8, Protein 8
TOMATO AND BLUE CHEESE SOUP WITH BACON
Do not use regular chicken broth as blue cheese is rather salty. I serve with a buttered bread roll.
Provided by queenbeatrice
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
- Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
- Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
- Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
- Ladel into warmed bowls and sprinkle with crumbled bacon.
Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 18.5, Cholesterol 80.9, Sodium 1595.5, Carbohydrate 30.1, Fiber 5.6, Sugar 11.7, Protein 21.5
BLUE CHEESE SOUP WITH BACON
A awesome combo.....blue cheese and bacon....I mean come on what could be wrong with this soup!
Provided by Jamallah Bergman
Categories Other Soups
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a large heavy pot over low heat. Add the onion,leek,celery and carrots and cook,covered until the vegetables are tender and lightly colored, about 25 minutes,stirring occasionally.
- 2. Add the potato,white wine, and stock, bring to a boil,reduce the heat and simmer partially covered until very tender about 20 minutes.
- 3. Remove the soup from the heat and crumble in 1/2 pound of the cheese. Stir until the cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solid to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
- 4. Return the soup to the pot, pour in the rest of the liquid and simmer over medium heat. Taste and correct the seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.
- 5. Ladle into bowls, garnish with the bacon crumbles and serve immediately.
POTATO SOUP WITH BLUE CHEESE AND BACON
Categories Soup/Stew Food Processor Potato Super Bowl Blue Cheese Bacon White Wine Winter Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
- Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
- Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
- Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
BROCCOLI AND BLUE CHEESE SOUP
A quick, easy and delicious version of this classic
Provided by si-pad
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a pan, add the chopped onions, and cook gently until softened.
- Add the potatoes and stock bring to the boil and simmer until the potatoes are tender.
- Add the broccoli and cook for 3-4 minutes, until tender, add half the cheese, and blend until smooth.
- Add salt and pepper to taste
- Serve with the remaining cheese crumbled on top.
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