~ Easy Cheesy Bacon Tater Soup ~

★★★★★ 1 Review
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

When I was working as head cooks assistant, at the hospital, I had to make 2 large pots of soup a day, for the cafe. I made this awesome soup and they couldn't get enough. It was always first to go. I hope you like it as much as they did! Enjoy!

serves 4 - 6
prep time 10 Min
cook time 30 Min
method Stove Top


  •   3 Tbsp
  •   4 clove
    garlic, chopped
  •   1 large
    onion, thin sliced
  •   2
    leeks, cleaned and sliced
  •   10 oz
    lean smoked bacon, chopped
  •   1 - 32 oz
    chicken stock
  •   2 1/2 Tbsp
  •   1 pound
    peeled russet potatoes, cubed
  •   1 - 8 oz
    block, cheddar cheese - shredded...i like using white cheddar, but was out
  •   1 c
  •   Salt
    and pepper to taste

How To Make

  • 1
    In Dutch oven, melt butter over medium heat and to the butter add the onion and garlic, sauté for about 4 minutes, stirring occasionally so not to burn.
  • 2
    Add the bacon and leeks, sauté for 3 to 4 minutes longer, stirring often.
  • 3
    Whisk flour with enough broth to make a paste. Now stir the paste into the veggies and continue cooking for a few minutes. Now stir in remaining broth. Add potatoes, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender.
  • 4
    Now, stir in the cream and cook another few minutes. Now stir in the cheese until it has melted.
  • 5
    Serve immediately with additional cheese atop! Enjoy!