Homemade Cheesy Bacon & Potato Soup

Put down that CAN of soup! 

A bowl of Homemade goodness is just MINUTES away…

This perfect HOMEMADE soup is just minutes away!

 
 
Since Fall has arrived, I have been making a ton of soups.
 
In fact, most days when the girls get home from school (half day preschool/kindergarten) they BOTH ask for soup. 
 
Something about the crisp Fall air puts just about everyone in the mode for soup. 
 
 
 
 
 
 
 
 
 
Here is what you need:
Serves 6
- 6 slices of bacon
- 2 cups chopped carrots
- 1/2 cup diced onion
- 1 (20oz) bag of refrigerated diced potatoes (I used Simply Potatoes) 
- 2 cups of shredded colby-jack cheese (or cheddar)
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1/2 cup water
- 1 cup of milk
Homemade Cheesy Bacon & Potato Soup

1. Cook bacon in a large pan over medium heat until crispy. Remove bacon and set aside to cool….but LEAVE some of the bacon grease!!! That’s what we’re going to saute the veggies in! 

 

2.  Add carrots and onion and cook until onions begin to soften (about 3 minutes)

 

3. Sir in potatoes and cook for another 2 minutes.

 

4. Next, stir in broth, water and flour. Continue cooking, stirring constantly until the soup starts to boil and thicken. Reduce heat to low and cook for 20 minutes (or until potatoes are tender), stirring occasionally. 

Homemade Cheesy Bacon & Potato Soup
5. Next, stir in milk and cook for another 2-3 minutes. While you wait, chop up your cooked bacon.

 

6. Right before serving, mix in chopped bacon, and cheese. Stir until cheese is melted and completely combined.

 

Poor vegetarian Darryl had to miss out on this soup, but the girls and I polished off this batch off in 2 days.  Hope you give this creamy comfort soup a try this fall.

5.0 from 1 reviews
Homemade Cheesy Bacon & Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 6 slices of bacon
  • 2 cups chopped carrots
  • ½ cup diced onion
  • 1 (20oz) bag of refrigerated diced potatoes (I used Simply Potatoes)
  • 2 cups of shredded colby-jack cheese (or cheddar)
  • ¼ cup all purpose flour
  • 2 cups chicken broth
  • ½ cup water
  • 1 cup of milk
Instructions
  1. Cook bacon in a large pan over medium heat until crispy. Remove bacon and set aside to cool....but LEAVE some of the bacon grease!!! That's what we're going to saute the veggies in!
  2. Add carrots and onion and cook until onions begin to soften (about 3 minutes)
  3. Sir in potatoes and cook for another 2 minutes.
  4. Next, stir in broth, water and flour. Continue cooking, stirring constantly until the soup starts to boil and thicken. Reduce heat to low and cook for 20 minutes (or until potatoes are tender), stirring occasionally.
  5. Next, stir in milk and cook for another 2-3 minutes. While you wait, chop up your cooked bacon.
  6. Right before serving, mix in chopped bacon, and cheese. Stir until cheese is melted and completely combined.

 

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XO
Corey, Darryl, Big D & Little D

Comments

  1. great easy recipe I’m going to give it a try

  2. Yum, I love potato soup, will try this version next time! Love your blog, glad you left me that comment on Pinterest, and I found it :-)

  3. I think that is one of the so much important info for me. And i’m satisfied studying your article. However want to statement on few common things, The site style is perfect, the articles is really great : D. Excellent activity, cheers

  4. Omg I just made this tonight and it’s amazing wonderful recipie

  5. I am making this tonight and was just wondering how many potatoes I’ll have to cut to equal 20 oz. Can’t wait to eat it!

    • That will depend on how large your potatoes are :) I used a bag of refrigerated, pre-diced potatoes. Once diced, you should have about 4 cups :) Hope that helps!

  6. rebecca jones says:

    Why not siphon off a bit before you add the bacon.. .Meany!

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