Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods and has created this Potato, Bacon and Cheese Soup Recipe as part of his fall potato dishes to make the transition into the season an enjoyable one.
We also love these soup recipes:
- Olive Garden copy cat Zuppa Tuscana
- Creamy Mexican Turkey Soup
- Shrimp and Avocado soup
- Sausage and Pasta Soup
- Chicken Avocado Tortilla Soup
- Potato Bacon and Cheese Soup
- Copy Cat Panera Bread Broccoli and Cheese Soup
- Peanut Soup
- Chicken Tortilla Soup
- Irish Potato Soup
- Lasagna Soup
- Creamy Tomato Soup
- Wisconsin Cheddar Beer Soup
- Shadowbrook’s Creamy Artichoke Soup
- Meatball Pasta Soup
- Taco Soup
- Weight Watchers Homemade Vegetable Soup
- Ramen with Shrimp
- Hearty Minestrone
- Pennsylvania Dutch Bacon Potato and Corn Chowder
- Turkey Stock
- New England Clam Chowder
- Cuban Black Beans
Potato, Bacon and Cheese Soup #Recipe
Yield:
12 servings
Cook Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Ingredients
- 4 cups water
- 6 thick slices of bacon
- 1 teaspoon of kosher salt
- 20 ounces chicken broth
- 4 tablespoons chicken soup base
- 1/2 teaspoon pepper, freshly ground
- 3 large carrots, peeled and diced
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped small
- 2 stalks celery, chopped small (large)
- 1 medium sweet red pepper, seeded and diced
- 1 cup mayonnaise
- 1/2 lb processed cheese
- 1/2 lb cheddar cheese, grated
- 1/4 lb Swiss cheese, grated
Instructions
- Peel and prepare vegetables.
- Cook bacon in a skillet. Once cool, crumble into small pieces and set aside.
- In a large cooking pot, add water, salt, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
- Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
- Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
- Reduce heat to medium and add bacon, processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
- Let soup sit for 15 minutes before serving.
- Sprinkle bacon and cheese on top if desired.