Creamy Potato Cheddar and Bacon Soup
Soup This Good Doesn't Come in a Can
A Good Bowl of Soup Is a Hug from the Cook
In my world, you know you're truly loved if I make you a pot of soup, especially this treasured recipe. Soup is hearty, comforting and full of a lot of wholesome, good things you just can't pack into a can. It's a hug, straight from the cook.
This cheesy potato soup is one of the most requested recipes that I make. It tastes like a loaded baked potato has exploded in your mouth. Top it with the right amount amount of bacon, and it's guaranteed to make your eyes roll right into the back of your head. It's that good.
Make it for dinner with a nice salad. Share it with someone who isn't feeling well. But definitely don't keep it to yourself. That's because good soups, like hugs, are meant to be shared. Enjoy!
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Ingredients: Creamy Potato Cheedar and Bacon Soup
- 1 large onion, (about 1 1/2 cups), diced
- 1 stick butter, (1/2 cup)
- 6 Tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1 teaspoon McCormick Vegetable Supreme Seasoning
- 64 oz. chicken stock
- 1 Tablespoon chicken buillon granules
- 5 cups diced potates, (leave skin on)
- 2 cups diced carrots
- 1 cup celery
- 1/4 cup corn starch
- 2 cups heavy whipping cream
- 1 Tablespoon dried parsley
- 1 1/2 cups sharp cheddar
- 1 package bacon, for serving
- In a stock pot, saute diced onion and butter until onion is golden brown.
- Add flour, pepper, and McCormick Vegetable Supreme seasoning, and stir. Your mixture should resemble a thick paste.
- Add chicken stock and chicken buillion granules. Stir thoroughly over medium high heat.
- Slowly add chopped potatoes, carrots, and celery. Allow the soup to come to a full boil. Cook for approximately 20 minutes on medium high heat, stirring occasionally.
- While the soup is boiling, combine the following two ingredients in a separate, medium-sized bowl: heavy whipping cream and cornstarch. (Avoid adding cornstarch directly to hot mixtures.) Whisk away lumps so that the mixture becomes smooth.
- Slowly add the whipping cream mixture, cheddar, and dried parsley to the soup. Stir the soup mixture frequently to prevent scorching. Cook for an additional 10 minutes on reduced heat (medium). The soup should be thick and bubbly. Remove soup from heat.
- Use a frying pan to fry one 1-lb. package of bacon. Crumble the drained and cooked bacon into a bowl for serving.
- Use ladle to scoop soup into bowls. Spoon desired amount of bacon on top of soup.
|Serving size: 1|
|Calories from Fat||270|
|% Daily Value *|
|Fat 30 g||46%|
|Saturated fat 15 g||75%|
|Carbohydrates 16 g||5%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 17 g||34%|
|Cholesterol 86 mg||29%|
|Sodium 1571 mg||65%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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Interesting Facts About Potatoes
The first vegetable grown in space was the potato when potato seeds were germinated on the space shuttle Columbia in 1995.
In 1845, the Irish potato crop was wiped out as a result of the potato blight, resulting in the death of more than 1 million people from starvation. One million other Irish people migrated to other countries.
The world's largest potato producer is China. China is also the world's largest consumer of potatoes, primarily because of their population.
In 1837, Henry Spalding first planted potatoes in Idaho.
"French fries" were first introduced to America when Thomas Jefferson served them at a White House dinner in 1802.
The Incas of South America were the first people to cultivate potatoes. They did so way back in 200 BCE.
Potatoes are a member of the nighshade family, which also include tomatoes, capsicum, okra, and eggplant. Nighshades contain nicotine. Bet you didn't know that!
Potatoes were once erroneously considered to cause leprosy.
Potatoes are about 80% water and are gluten-free.
The average American consumes more than 140 pounds of potatoes each year. Germans, on average, consume even more: 200 pounds each year.
A potato has more potassium than a banana (if you eat the potato's skin), and more than five time the fiber. It is also an excellent source of Vitamin C and is low in calories (until you load the toppings on).
Blackfoot, Idaho, is known as the Potato Capital of the World. It boasts the Potato Museum that explains the potato industry's history. It's also the home of the world's largest baked potato and potato chip.
There are even dessert recipes that use potatoes, including potato cinammon rolls, potato candy, chocolate potato cake, and potato donuts.
National Potato Day is celebrated each year on August 19
Potatoes are grown in every US state and more than 125 countries around the world. They are the fourth food staple behind wheat, corn, and rice.
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