Creamy Cheddar Cheese Soup With Crispy Bacon Chives Recipe 425 Recipes

BACON CHEDDAR CHEESE SOUP

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

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CREAMY CHEDDAR CHEESE SOUP WITH CRISPY BACON & CHIVES RECIPE - (4.2/5)

Steps:

• Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining. Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes. Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.