Creamy Cheesy Bacon Potato Soup

Denise Miles

By
@milesde2000

Ive made this family Favorite for years! No complaints here. It so easy too! Don't even need to add any cream or thickening agent OR Potato Flakes. Just Real potatoes~ I cook all my recipes from Scratch. Just like my mom!


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Serves:

8-10

Prep:

20 Min

Cook:

30 Min

Ingredients

8 medium
potatoes, russets-cleaned and cubed
13 slice
bacon, cooked-then crumbled
1 small
yellow onion -diced
1 medium
carrots,shredded
2 medium
green onions-diced
2 c
shreded cheese mexican blend or other shreded cheese

Directions Step-By-Step

1
In a 6 quart Dutch oven or Stock Pot, Scrub & cube potatoes. Add them to the pot. Cover potatoes with cold water. Heat on Medium-high heat until boiling. Reduce heat to a simmer. Cook potatoes until tender.Do Not Drain.
2
Using a Potato Masher, mash potatoes. Once potatoes are somewhat small,use an Emersion Hand-Blender to puree potatoes. It should become thick. Add salt to taste.Turn stove to low.
3
In a skillet, fry bacon. Reserve back 2 Tablespoons Bacon dripings.( I use a metal can to put my bacon dripings in and cover with foil,then put in fridge to use at a later time to flavor green beans or use instead of butter; say in making pancakes etc.)Turn soup to low-medium heat now.
4
With remaining drippings,add diced onions to skillet until sauted,then spoon out into soup. Add 2 cups cheese and shredded carrot to soup now. Stir with ladel. Top individual bowls of soup with crumbled bacon & chopped green onions.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy
Hashtags: #creamy, #Cheesey