Creamy Potato Bacon Soup

Terrie Hoelscher

By
@Blessed1

After playing around with several recipes, I arrived at this. It leaves a bit of room for flexibility, while being satisfying, hot and hearty on a cold winter day. THIS is comfort food!


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Ingredients

3 - 4 medium
red potatoes
1/2 stick
butter
1/4 c
diced onion
1/4 c
all purpose flour
1 tsp
garlic powder
s & p, to taste
2 c
chicken stock, light
1 c
2% milk
2 Tbsp
shredded carrot, for color, and garnish
1 can(s)
cream of ..... soup
1 c
shredded cheddar cheese
3 oz
cream cheese, cubed
1/4 c
real bacon bits (packaged, or you can make your own)
diced scallions, green tops included
finely shredded carrot, for garnish

Directions Step-By-Step

1
Peel and cut potatoes into approx. 1/2" cubes. Place in a medium sized pot, with just enough water to cover, and let them simmer while preparing the soup base.
2
In a heavy, large pot, melt the butter and saute' the onion for about 5 minutes, stirring constantly, until bubbly and golden. Don't let the butter burn!
3
Sprinkle the flour all over the sizzling onions, and stir well. This will be your roux; cook for about 2 minutes on med-low, stirring constantly, until the flour is golden brown. Don't let it burn or stick!
4
When the roux is ready, season with garlic powder and s&p. Pour in the chicken stock, stirring constantly with a small whisk to get rid of lumps. Stir well, and allow to cook for a minute or two, to 'thicken' a bit. Add the milk to the soup base and blend well.
5
Add the shredded carrot and blend.
Add the can of "cream of ...." soup - I use either cream of chicken, cream of celery, or cream of mushroom...whatever I have in my pantry!
6
Add the shredded cheddar cheese, cubed cream cheese, and bacon bits.
Drain the potatoes well, and add them to the soup base.
7
Cook for another 15 - 20 minutes, until potatoes are completely done, and all the cheddar cheese and cream cheese cubes have melted.
8
Using a hand potato masher, make a few stabs into the pot to break up some of the potatoes -- don't mash all of them, as you want chunky potatoes in the soup. The 'mashed' ones will thicken the soup nicely.
9
Serve, and garnish with a tiny pinch of shredded carrot, a pinch of bacon bits, and the diced scallions, including some of the green tops, for color.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy