Potato, Cheddar and bacon soup

    (881)
    1 hour 15 min

    A rich and delightful potato soup recipe. Potatoes are cooked in the microwave, then simmered with milk, bacon, spring onions, cheese and soured cream. Delicious with a crusty bread roll.


    805 people made this

    Ingredients
    Serves: 12 

    • 9 baking potatoes
    • 150g butter
    • 85g plain flour
    • 1.5L full fat milk
    • 1/2 tablespoon salt
    • 1 teaspoon ground black pepper
    • 50g cooked bacon, chopped, divided
    • 4 spring onions, chopped, divided
    • 280g Cheddar cheese, grated, divided
    • 225ml soured cream

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time and scoop out the flesh (while the others are cooking).
    2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 of the bacon, 2 tablespoons spring onions and most of the cheese. Cook until thoroughly heated. Stir in soured cream and heat through. Serve topped with remaining bacon, onions and cheese.

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    Reviews & ratings
    Average global rating:
    (881)

    Reviews in English (667)

    by
    264

    Excellent soup. I used non-fat milk, lower fat cheese and light sour cream. And I kept adding milk to it to thin it out during cooking (definitely no need for whole milk.) I added more black pepper, no salt (didn't need it) and used real bacon pieces. I also cut up about half the potatoes into chunks and the rest I chopped more finely. Thanks so much for sharing this recipe! It's a keeper.  -  24 Sep 2006  (Review from Allrecipes US | Canada)

    by
    258

    AWESOME! I served this for Bunko and the ladies all loved it and asked for the recipe! The first batch I made I followed recipe exactly except for leaving out the bacon cuz we have a vegetarian in our group, and made some changes for the 2nd batch which made it even better (I think!). I reduced the milk to 3 cups whole, 2 cups 1% (cuz that's what we have on hand), and 1 cup chicken broth. (Because the soup is so darned thick and extremely rich!) I also sauteed 1 finely minced carrot for a minute or two, then added 1 minced onion and 1 minced celery stalk til all was soft and tender, then put in a minced garlic clove and sauteed for about another minute. Pureed the entire thing in my Cuisinart and stirred it into the soup along with the cheese, et al. Gave it even MORE flavor--totally over the top! I then ended up stirring the two batches together and dumping the entire thing in my crock pot! I put chopped green onion, bacon, cheese and sour cream in little bowls for everyone to top as they wanted. Yum!  -  02 Feb 2004  (Review from Allrecipes US | Canada)

    by
    214

    This was excellent, everyone loved it. I only made minor changes - 6 spuds instead of 9 and I slightly undercooked them in the microwave and then cut them into small hunks when cooled. Then once I had the soup base thickened, I threw it all in the crockpot for several hours on low until the potatoes were totally cooked.  -  12 Jun 2006  (Review from Allrecipes US | Canada)

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