creamy potato bacon soup

(6 ratings)
Recipe by
Terrie Hoelscher
Harpers Ferry, WV

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!

(6 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min

Ingredients For creamy potato bacon soup

  • 3 - 4 md
    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
    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

How To Make creamy potato bacon soup

  • 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.

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