creamy cheesy potato bacon soup

Name: Creamy Cheesy Potato Bacon Soup
Prep time: 30 min
Cook time: 30 min
Yield: 5
Cuisine: American
Ingredients: 12 medium potatoes, cut in un-uniform cubes; 2 medium celery stalks, sliced; 1 small onion, chopped; 3 medium carrots, cubed; 3 large cloves garlic, cut in chunks; 1/2 package(s) bacon cut into chunks (keep partially frozed so you can slice into smaller pieces); 3/4 cup(s) shredded sharp cheddar cheese; 3/4 cup(s) shredded 6 cheese italian cheese blend; - chicken broth; - milk; - salt & pepper to taste; - roue if needed(flour & water in a ratio of approx 2/3 flour to 1/3 water)

(2 RATINGS)

81 Pinches 12 Photos

Susie Hill

Bradley, IL

Updated on Dec 4, 2012

The amounts I am giving you is what I do for our family of five change the amounts based on the # of people and your preferences

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 5 serving(s)

Ingredients

12 medium potatoes, cut in un-uniform cubes
2 medium celery stalks, sliced
1 small onion, chopped
3 medium carrots, cubed
3 large cloves garlic, cut in chunks
1/2 package bacon cut into chunks (keep partially frozed so you can slice into smaller pieces)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded 6 cheese italian cheese blend
- chicken broth
- milk
- salt & pepper to taste
- roue if needed(flour & water in a ratio of approx 2/3 flour to 1/3 water)

How To Make creamy cheesy potato bacon soup

Step 1

**fry the bacon, drain on paper towel when crispy **pour out all bacon grease into a cup, except enough to cover the bottom of your pan(keep extra in case you need to add while sauteing veggies) **saute onions, celery, carrots & garlic in the bacon grease approx 5 minutes **add potatoes and saute with the veggies approx 5 minutes more **pour enough chicken broth in until it almost covers the potatoes **pour enough milk to cover potatoes by approx 1/2 inch **bring to a boil and cook for approx 7-10 minutes(you want the biggest chunks of potato fork tender) **if the smaller potatoes have not broke down enough to thicken soup to your liking, add a roue a little bit at a time to help thicken **when the soup is ALMOST as thick as you want it add both of the cheeses **let it cook through about 5 minutes--this is when you will know if it is too thick or just right--if it is too thick just add milk a little at a time to thin a bit **add bacon at the last minute so it stays crunchy **through out cooking this i add salt and pepper to taste
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