Potato/cheese/bacon soup?!
Answers: I want to try making this at home. As close to the Campbell's Chunky kind as possible. I know at home I could make it with 9000% less salt. Anyone have a halfway decent recipe you;d share?
Potato, Cheese and Bacon Soup
Fry up 8 pieces of bacon until crisp and let drain, later to crumble. Drain grease and saute one chopped sweet onion and three stalks of finely chopped celery. In a large pot add two containers of chicken broth or stock. I prefer stock because it does not have all the sodium and extra ingredients, stock is stock. Add 5-6 medium sliced potatoes, about 1/4 inch thick, skin on. Let simmer for about twenty minutes. Add 1 pint of heavy cream and salt and pepper to taste. Add 3 cups of grated cheddar cheese, sharp if you like. Let cheese melt. Crumble in the bacon and stir well and serve with crusty bread for dipping.
You can also add breakfast sausage cooked and crumbled to this and Kale. Delicious.
Ingredients
39 g butter
4 slices bacon, cut into strips
1 onion, finely chopped
1/2 teaspoon sweet paprika
1 kg potatoes, chopped
750 ml chicken stock, preferably home made
125 g grated cheddar cheese
chopped chives, to serve
Directions
Melt the butter in a large pan, add the bacon and cook until crisp.
Remove the bacon from the pan with a slotted spoon, leaving as much fat as possible.
Add the onion to the same pan and cook for 5 minutes, or until very soft and golden.
Add the paprika and cook for further 30 seconds.
Return the bacon to the pan and add the potato and stock.
Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes are very soft.
Stir or mash lightly to break up the potato.
Add the Cheddar and stir well, until it is melted through.
Season with salt and pepper to taste and serve topped with a sprinkling of chopped chives
Potato, Cheese and Bacon Soup
Ingredients
39 g butter
4 slices bacon, cut into strips
1 onion, finely chopped
1/2 teaspoon sweet paprika
1 kg potatoes, chopped
750 ml chicken stock, preferably home made
125 g grated cheddar cheese
chopped chives, to serve
Directions
1Melt the butter in a large pan, add the bacon and cook until crisp.
2Remove the bacon from the pan with a slotted spoon, leaving as much fat as possible.
3Add the onion to the same pan and cook for 5 minutes, or until very soft and golden.
4Add the paprika and cook for further 30 seconds.
5Return the bacon to the pan and add the potato and stock.
6Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes are very soft.
7Stir or mash lightly to break up the potato.
8Add the Cheddar and stir well, until it is melted through.
9Season with salt and pepper to taste and serve topped with a sprinkling of chopped chives.
Hope i helped!
potato soup with blue cheese and bacon
Servings: Makes 6 to 8 Servings.
Ingredients
8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled
Preparation
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. BRing to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
You could use Low Sodium boullion cubes, or skip the boullion cubes + water and just use LoSo chicken broth/stock.
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1? tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives, bacon bits, cheddar cheese, sour cream
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup as desired.
Serves: 8
--Costco cookbook