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“Potato soup with sharp Cheddar cheese = comfort & cozy:) If you chose to add bacon, I think a peppery-rubbed bacon. That is delicious! If you choose a vegetarian soup - ignore the bacon and add just the sauteed mushrooms, & use the vegetable broth! Complete the menu with hot, crusty, out-of-the-oven bread, and a sliced tomato & onion salad with a vinaigrette.;)”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub potatoes with a vegetable brush; pat dry & prick with a fork.
  2. Bake in a 425º F oven for 40-60 minutes or until tender; cool.
  3. Peel potatoes, if desired, & chop potatoes; set aside.
  4. In a heavy large saucepan or Dutch oven, melt butter or margarine over medium heat.
  5. Add onions, celery, & sliced mushrooms.
  6. Cook and stir about 5 minutes or until crisp-tender.
  7. Stir in flour, thyme, salt, pepper & crushed red pepper.
  8. Add half-and-half, or milk, or soy milk all at once, as well as, cherry tomatoes.
  9. Cook and stir for 5-6 minutes or until thickened and bubbly.
  10. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
  11. Slightly mash potatoes with the back of a spoon or a potato masher.
  12. For the topping, reserve 2 tablespoons of the bacon.
  13. Stir the remaining bacon and 1 tablespoon of the green onion into soup.
  14. Heat through.
  15. To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.
  16. ENJOY!

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