Cheesy potato bacon soup

    (145)
    55 min

    A thick and filling potato soup that's seasoned with lots of dried herbs, Parmesan cheese and diced bacon.


    146 people made this

    Ingredients
    Serves: 7 

    • 4 large potatoes, cubed
    • 1 large onion, peeled and diced
    • 100g butter
    • 60g plain flour
    • 1/2 teaspoon savoury salt
    • 1/4 teaspoon dried sage
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon onion salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried thyme
    • 1 litre chicken stock
    • 1.4 litres milk
    • 80g grated Parmesan cheese
    • 12 rashers cooked bacon, diced

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Cook the potatoes in boiling water until tender.
    2. In a different pot, cook the chopped onion in butter; cook until softened about 5 minutes.
    3. Stir in flour, dried herbs and seasoning. Gradually add stock, stirring constantly. Bring to the boil; cook and stir for 2 minutes. Add cooked potatoes and bring back to the boil. Reduce heat, cover, and simmer for 10 more minutes.
    4. Stir in milk and grated cheese. Heat through, then add cooked chopped bacon just before serving.

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    Reviews & ratings
    Average global rating:
    (145)

    Reviews in English (120)

    by
    64

    This soup is awesome. I did as others suggested and added additional potatoes, cut back on the milk so it was a bit creamier, and I also left out the salt since there were so many other salt ingredients.  -  07 Dec 2003  (Review from Allrecipes US | Canada)

    by
    54

    Awesome and unique soup!! Very simple to make! I ommitted the sage (none available), reduced the amount of thyme by half and only used 3 1/2cups of milk (which was all I thought was neccessary to keep the soup at the consistency that we enjoy). Very flavorful and "high-class." Next time, I may use 1-2 more potatoes and perhaps even the addition of a 1/2c celery while sauting the onions. Excellent soup and would go great as a first course entree' to any meal!! Thanks Kristin for sharing this recipe!!  -  28 Dec 2002  (Review from Allrecipes US | Canada)

    by
    26

    Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe!  -  28 Feb 2002  (Review from Allrecipes US | Canada)

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