Cheesy Bacon Potato Soup

LeGourmetTV's picture

Nov. 18, 2013

Creamy thick and rich... great for a cool winter evening.


Thick sliced bacon 1 Pound , dice ((500g))
Onion 1 , dice
Celery ribs 2 , dice
Garlic clove 1 , mince
All purpose flour 2 Tablespoon ((30 mL))
Russet potato 3
Dry mustard 1 Tablespoon
Paprika 2 Teaspoon ((10 mL))
Low sodium chicken stock 3 Cup (48 tbs) ((750 mL))
Worcestershire sauce 1 Tablespoon
Hot sauce 1 Teaspoon
Sharp cheddar 4 Cup (64 tbs) ((500g))
35% cream 2 Cup (32 tbs) ((500 ml, AKA: whipping, heavy))
For garnish
Minced scallions 1 Tablespoon ((as needed))



1. In a large pot over, cook bacon on medium-high heat until crisp. Remove bacon with a slotted spoon and place on a paper-towel-lined plate. Set aside.

2. Pour off all the fat from the pot, leaving 2 tablespoons and sweat onion, celery and garlic for about 5 minutes over medium flame.

3. Stir in flour and cook 1-2 minutes. Add potatoes, dry mustard, and paprika. Cook for 1 minute, stirring to coat potatoes.

4. Add broth, Worcestershire, and hot sauce into the pot. Bring to a boil, and reduce heat to medium-low, partially cover and cook for 10-15 minutes or until potatoes are tender.

5. Coarsely mash potatoes, then stir in Cheddar and cream. Cook for another 2 minutes or until cheese melts. Add half of the bacon back into the pot and give it a good stir.

6. Remove soup from heat, garnish with bacon and scallions.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 752Calories from Fat 465

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 1150 mg47.92%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet