Easy Cheesy Bacon Potato Soup Recipes

CHEESY POTATO SOUP WITH BACON

Steps:

• Chop scallions, separating green and white parts. Set aside.
• Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
• Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
• Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
• Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

EASY CHEESY POTATO BACON SOUP

Steps:

• Add bacon pieces to a large pot. Turn heat to medium and cook until bacon is cooked through but only slightly crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.
• Spoon off and discard all but about 1 tablespoon of the bacon fat. Add onions and celery to the pot and cook over medium heat, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 5 minutes, until the onions have just begun to turn translucent around the edges.
• Add potatoes and chicken broth to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
• Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
• In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
• Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
• Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
• Add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together.
• Ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Enjoy!

VERY EASY POTATO BACON SOUP

Steps:

• Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
• Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

EASY CREAMY, CHEESY POTATO SOUP W/ CRISP BACON

Steps:

• In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
• NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
• If using canned potatoes, bring to soft boil.
• Turn down heat to medium.
• Gradually add soup and milk, stirring constantly.
• Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
• Stir in sour cream, bacon, and parsley, and heat thru.
• Top with additional pepper and cheese.