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Monday, November 7, 2011

Cheddar, Potato, Bacon Soup


  • 1/2 c. diced bacon
  • 1/2 c. chopped sweet or yellow onion
  • 1 c. reduced sodium chicken broth
  • 2 c. 2% milk
  • 1 large baking (russet) potato, peeled and cut into 1/4 inch cubes
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 3/4 c. shredded cheddar cheese, divided
Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.
Cook onion in drippings in same saucepan 4 minutes stirring occasionally.  Add broth, milk, potato, salt, and pepper; bring to a boil.  Reduce heat; cover and simmer 15 minutes or until potato is tender. Add half of the cooked bacon the last 5 minutes of the simmer time.
Turn off heat; add 1 1/2 c. cheese, stirring until melted. Ladle into bowls of your choice (we chose bread) and top with remaining bacon and cheese.

{No lie, this is probably my new favorite soup.  My husband isn't a soup fan but he lapped this stuff up. It is a quick fix soup recipe great for cold nights with the family!}

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