Friday, January 16, 2015

Bacon & Potato Cheesy Soup Recipe

Made this for dinner tonight - very rich and delicious. I will definitely keep these ingredients in mind for the next cold, winter's eve.

Bacon & Potato Cheesy Soup


1 lb. bacon
1 onion, diced
3 stalks celery, thinly sliced
2 carrots, diced
3 red potatoes, washed and cut into 1/4-1/2 inch pieces (skin on)
2 medium brown potatoes, washed and cut into 1/4-1/2 inch pieces (skin on)
2 cups broccoli florets
4 cups chicken broth
1 cup 1/2 & 1/2
Italian parsley
grated cheese
black pepper
cayenne pepper


1. Cut bacon in half. Cook each half separately in Dutch oven. After first batch is out draining, discard bacon grease. Add remaining bacon and cook. Discard all but 3 T. bacon grease. Chop bacon into small pieces.

2. Add onions, celery, and carrots to bacon grease. Saute until onions are starting to turn translucent.

3. Add potatoes, broth, 1 tsp. black pepper, 1/2 tsp. cayenne pepper, and 2 T. chopped parsley. Bring to a boil. Cover, turn down heat, and simmer until potatoes are fork soft, about 20 minutes.

4. Add broccoli. Cook an additional 5-10 minutes until broccoli is done.

5. Add 1/4 cup chopped bacon and 1/2 & 1/2. Stir well and heat until steaming.

6. Ladle soup into bowls. Top with sprinkles of cheese, parsley, and bacon bits.

7. Enjoy!

Bacon & Potato Cheesy Soup before 1/2 & 1/2, cheese, bacon, and fresh parsley

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