Community Pick
Bacon Cheddar Potato Soup

photo by Ashley Phiffer

- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 8 tablespoons butter
- 5 cups diced peeled potatoes
- 2 (14 1/2 ounce) cans chicken broth
- 12 ounces shredded sharp cheddar cheese
- 1 pint whipping cream
- 2 cups water
- 3 ounces bacon bits (Hormel or Oscar Meyers)
- 4 tablespoons flour
- 1⁄2 teaspoon white pepper
- 1 teaspoon paprika
- 1 tablespoon dried parsley
- seasoned croutons, for garnish
directions
- 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.
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Reviews
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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. <br/>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. <br/>I would highly recommend this. I had compliments from everyone that tried it. It has gone into my "Favorites" cookbook.
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Just made this soup. Excellent as everyone has said. I double the recipe however I forgot to add the water. At that point it was perfectly thick and rich, if one chose to add no cream at all it would be perfectly satisfying. I used half and half to cut the calories and never did add the water because it was so good I was afraid to alter it. Next time I may try using no cream at all and really cut the calories. Add the cream last so you can determine for yourself if you really want it. I thought it was excellent without any cream.
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