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    You are in: Home / Recipes / Bacon Cheddar Potato Soup Recipe
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    Bacon Cheddar Potato Soup

    Bacon Cheddar Potato Soup. Photo by Ashley Phiffer

    1/1 Photo of Bacon Cheddar Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #169102's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop onions and celery, if using a food processor don’t chop these too fine.
    2. 2
      In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
    3. 3
      Add potatoes and broth, bring to a boil.
    4. 4
      Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
    5. 5
      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.
    6. 6
      To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
    7. 7
      Stir in the cheese, bacon bits, parsley, pepper and paprika.
    8. 8
      Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
    9. 9
      Garnish with croutons, if desired.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on October 13, 2010

      55

      This soup was excellent! I made it according to the recipe. It was easy to make, and warms up great for leftovers. It is very cheesy. I don't care for sharp cheddar, but I used it anyway, and it was delicious. The sharpness is mellowed by the cream. I thought it made more than 6 to 8 servings. I believe it made about 13 Cups of soup.
      Next time, I am going to double the bacon and use "whipping cream" instead of "heavy whipping cream", to try to cut back the calories. I am also going to increase the amount of potatoes. I thought about trying half and half, and then cutting out one of the Cups of water, but I'm not sure I want to ruin the soup.
      I would highly recommend this. I had compliments from everyone that tried it. It has gone into my "Favorites" cookbook.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2010

      55

      A++++ Was GREAT!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2010

      55

      This is so good. I've made it several times now. I always get compliments on it. I've even forwarded to people. Great recipe. I think I might make it again tonight!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Bacon Cheddar Potato Soup

    Serving Size: 1 (411 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 863.5
     
    Calories from Fat 635
    73%
    Total Fat 70.6 g
    108%
    Saturated Fat 42.2 g
    211%
    Cholesterol 224.7 mg
    74%
    Sodium 1317.8 mg
    54%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.5 g
    10%
    Protein 27.6 g
    55%

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