Roasted Potato, Bacon, and Cheddar Soup

4
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"A hearty soup for Fall or Winter. Garnish with chopped chives, shredded cheddar or croutons. The potato peels add nice texture and flavor to soup."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (780 g)
  • Calories 1267.3
  • Total Fat - 53.1 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 513 mg
  • Sodium - 3013.8 mg
  • Total Carbohydrate - 144.6 g
  • Dietary Fiber - 7.4 g
  • Sugars - 36.2 g
  • Protein - 53.9 g
  • Calcium - 568.8 mg
  • Iron - 7.9 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.6 mg

Step 1

Preheat the oven to 450F.

Step 2

Cook the bacon in a skillet until crisp. Remove from the pan and reserve the fat. Cut the bacon into ¼-inch pieces and reserve.

Step 3

Coat the diced potatoes and onion with 2 to 3 tablespoons of the reserved bacon fat and spread in a single layer on a cookie sheet. Roast in the oven, stirring occasionally, for 20 to 30 minutes or until golden brown.

Step 4

Transfer the roasted potatoes and onions to a large saucepan. Add the broth, cover and bring to a simmer. Cook over medium heat for 20 minutes.

Step 5

In batches, puree in blender. Return the soup to the pot and bring back to a simmer over medium heat. Gradually whisk in the cheddar cheese.

Step 6

Stir in the green onions (or chives), reserved bacon pieces and the half-and-half (or milk). (If the soup is too thick, stir in more broth or water to the desired consistency.) Bring back to up to heat. Adjust seasoning with salt and black pepper to taste.

Step 7

Serve with assorted garnishes.

Tips & Variations


No special items needed.

Related

lazyme

I loved roasting the potatoes for this........didn't realize how much more flavor you get this way (and with the bacon grease). I didn't puree the soup as I like it chunkier........but did roughly mash about 1/2 of it in the pot. Thanks for sharing this nice keeper, Mike.

review by:
(28 Oct 2018)

Gerry

Curling week at our house, along with a loaf or freshly baked bread this great tasting soup made for wonderful pre game supper. I was amazed how the roasted vegetables added to this potato soup. Healthy, hearty and oh so good.

review by:
(7 Mar 2012)

Gerry

Curling week at our house, along with a loaf or freshly baked bread this great tasting soup made for wonderful pre game supper. I was amazed how the roasted vegetables added to this potato soup. Healthy, hearty and oh so good.

review by:
(7 Mar 2012)

Galley_Wench

I cut the recipe in half for just the two of us. Loved the flavors of the roasted potatoes & onions (also added a stalk of chopped celery). Great potatoe soup, jusit needed more cheese! Thanks for sharing Mikekey!

review by:
(7 Feb 2012)