Monday, June 3, 2013

Potato, Bacon and Cheddar Soup

I like homemade cream soups but don't like the texture when they are put through the blender.  I still like to have something to chew.  I found this soup recipe here and thought I'd give it a try. 

6 large potatoes
1 liter chicken stock (I used store bought this time) 
2 green onions chopped (I omitted these since I didn't have any and just added more chives)
1 c milk
1 c shredded cheddar cheese
1 c mozzarella cheese
½ c chives
2 Tbsp sour cream
½ package bacon
seasonings to taste - salt, pepper, paprika, etc. 

Thinly slice bacon, fry until crisp and drain.  Set aside.

Peel and cube potatoes.  Cook potatoes in chicken stock and add water if needed to cover potatoes.  Cook until potatoes are well done.  Do not drain.

If you like smoother soup, run the potatoes and liquid through the blender.  I like mine rough mashed instead.  I leave them lumpy.

Mix in the chives, onions, bacon and cheeses. 

Stir to help melt the cheese.

Add sour cream.

Add milk and stir.  If it is too thick, add more milk.

Return to heat for a few minutes and season to taste.  I added a bit of pepper and paprika. 

The soup was thick, tasty and filling.  To reheat leftover soup, you need to add more milk.  Enjoy!  ;)


  1. My god that sounds delicious!! I am tucking that recipe away. Thanks Joan and Lulu.

    1. It is great! And by the way, Lulu didn't help with the soup. She is not too handy in the kitchen. ;)

  2. We're making this now. One of my wife's favorite soups is potato but we'd never thought of boiling the potatoes in chicken stock. This should be amazing!