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Potato - Bacon - Cheddar soup


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  • 1/2 lb bacon
  • 1 small onion, chopped fine
  • 1 rib celery, chopped fine
  • 1 clove garlic, minced
  • 1 can chicken broth
  • 4 med or 6 small baked potatoes, peeled and diced
  • 1/4 tsp celery seed
  • 1/4 tsp pepper
  • salt to taste
  • 3 tbsp reserved bacon grease
  • 1 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1 cup shredded cheddar


Servings 4


Step 1

Cut bacon slices in half. Place in a large soup pot and brown well. Remove bacon to a paper-towel lined plate. Drain off most of the bacon grease and reserve for later use. When bacon is cool enough to handle, crumble into small pieces.

Add onion, celery and garlic to pot and saute until soft. Add potatoes, crumbled bacon, chicken broth, celery seed and pepper. Simmer until potatoes are tender, but not falling apart.

Meanwhile, melt reserved bacon grease and butter in saucepot. Add flour and cook over medium heat about 1 minute. Add milk, stirring constantly. Bring to boil. Add cheddar slowly, stirring constantly, until all cheese is melted. Pour cheese sauce into soup mixture; stir to combine; add salt to taste.


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