How to Prepare Appetizing Cheesy Bacon Potato Soup

Cheesy Bacon Potato Soup. Browse Our Collection Of Simple Potato Soup Recipes and Prepare Yummy Meals! Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven.

In a covered medium saucepan over high heat, combine the potatoes, onions, water and bouillon. This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad. You can have Cheesy Bacon Potato Soup using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cheesy Bacon Potato Soup

1. Prepare 10 tbsp of Butter.
2. You need 3/4 large of Onion.
3. Prepare 12 slice of Thick cut cherry smoked bacon.
4. Prepare 8 of Red potatoes.
5. Prepare 6 of Russet potatoes.
6. Prepare 12 oz of Heavy cream.
7. It's 3 tbsp of Minced garlic.
8. Prepare 1 can of Frito jalape?o cheddar dip.
9. It's 8 oz of Sharp cheddar cheese.
10. It's 5 of as needed Cayenne, paprika, chives, salt, pepper.

The craving won, of course and Mr Magpie ended up making the soup for supper. We actually make this potato soup on a regular basis when we are wanting something carbo-licious with bacon for dinner. Cheesy potato soup is the ultimate comfort food. This recipe is made with russet potatoes, and the type of potato you use does matter.

Cheesy Bacon Potato Soup instructions

1. Cut up onion and butter and simmer in soup pot..
2. Cook bacon and let cool.
3. As bacon is cooling peel and slice up all potatoes. Add heavy cream and water.
4. Add bacon and garlic and turn up the heat. Stir occasionally for about 30 minutes..
5. Add in cheeses and stir until well blended/melted. Add in any desired spices. I used only the 5 listed. Turn down heat and continue cooking 30 minutes.
6. Mash potatoes somewhat to creat smaller pieces and thicken up soup. Enjoy!.

Russets are great for soups because they are high in starch and don't hold their shape very well when cooked, which means they break down easily. Stir in milk and potatoes (dry) just until moistened. Transfer to paper towels to drain. 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.