Cheesy Bacon and Potato Soup

February 2013

February is known for many things, not the least of which is the opportunity to bundle up and survive the harshness of Old Man Winter, Jack Frost and their gang of wind chill-inducing henchmen.

While you are in the throes of warming your toes, we've got just the Quick 'n Easy recipe for you - and it's one that is soup-er cheesy! Okay, that was a reach, but this Cheesy Bacon and Potato Soup is the real deal, and certain to delight your taste buds while warming that rumbly in the tumbly at the same time.

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!

CheesyBaconPotatoSoupIngredients:

  • 1 teaspoon olive oil
  • 2 pounds Russet potatoes, peeled and diced
  • 1/2 pound bacon, chopped into small pieces
  • 1 yellow onion, peeled and diced
  • 2 green onions, sliced thin
  • 3 cups heavy cream
  • 8 cups chicken or vegetable broth
  • 1 cup shredded swiss cheese
  • 1/2 cup shredded parmesan cheese
  • salt and pepper to taste
  • 1/2 cup shredded cheddar cheese for garnish, if desired

Directions:
Heat olive oil in a large soup pot or Dutch oven over medium high heat. Add the bacon to the pot and cook until the fat has been rendered and the bacon is crispy, but not overcooked. Remove the bacon from the pot with a slotted spoon, leaving the rendered fat.

Reserve half of the sliced greens onions and add the remaining green onion slices and diced yellow onion to the pot and cook until onions are translucent. Add the diced potatoes and chicken broth to the pot and bring to a boil. Reduce heat to maintain a high simmer, and cook for thirty to forty minutes, or until potatoes are fork tender.

Remove the soup from the heat and carefully pour into large mixing bowl. In small batches, carefully add ladles of soup to a blender or food processor, and blend until smooth. Return blended batches to soup pot, until all soup has been blended. Heat blended soup to a low simmer and slowly add the cheese and heavy cream, mixing thoroughly until all cheese has melted and been incorporated into the soup. Season with salt and pepper to taste, and add bacon into soup pot. Heat through.

Ladle into soup bowls and garnish with remaining green onion and shredded cheddar cheese, if desired. Serve with green salad. Serves 6 - 8