Bacon Potato Soup With 4 Cheeses

Name: Bacon Potato Soup With 4 Cheeses
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 4 slices bacon; 3 potatoes, peeled and cut into large hunks; 1 carrot, peeled and cut into large hunks; 1 small onion, peeled and cut into large hunks; 2 large garlic cloves, peeled; 3 cups water (or enough to cover veggies well); 1 tablespoon chicken soup base or 1 teaspoon chicken bouillon; 2 cups 2% low-fat milk; 1/4 cup flour; 1/2 cup shredded sharp cheddar cheese; 2 -3 tablespoons shredded parmesan cheese; 1 teaspoon italian seasoning; 1 teaspoon white cheddar cheese powder; 1/2 teaspoon salt (or to taste); 1/2 teaspoon dry mustard; 1/4 teaspoon white pepper; 1 tablespoon blue cheese, crumbles; 1/4 cup light sour cream

Submitted by Annz Recipez

"It sprung out of my head on a winter's night--a mix of beer cheese and potato soup recipes and turned out delightful. Both my picky eater son and hubby loved it. I think you could throw in some broccoli or spinach and it would be even more heavenly. (I didn't dare because my boy wouldn't eat it if it were green.) The carrot along with the cheese gives it a lovely orange color."

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Ready In:: 50mins
Ingredients:: 18
Serves:: 4-6

ingredients

4 slices bacon
3 potatoes, peeled and cut into large hunks
1 carrot, peeled and cut into large hunks
1 small onion, peeled and cut into large hunks
2 large garlic cloves, peeled
3 cups water (or enough to cover veggies well)
1 tablespoon chicken soup base or 1 teaspoon chicken bouillon
2 cups 2% low-fat milk
¹⁄₄ cup flour
¹⁄₂ cup shredded sharp cheddar cheese
2 -3 tablespoons shredded parmesan cheese
1 teaspoon italian seasoning
1 teaspoon white cheddar cheese powder
¹⁄₂ teaspoon salt (or to taste)
¹⁄₂ teaspoon dry mustard
¹⁄₄ teaspoon white pepper
1 tablespoon blue cheese, crumbles
¹⁄₄ cup light sour cream

directions

Fry bacon until crisp. Set on towel to soak up fat. Crumble into small bits. Set aside.
Put potatoes, carrot, garlic, onion and water in saucepan and bring to a boil. Let boil uncovered until potatoes are done.
Put in blender with soup base or boullion. Blend until all vegies are pureed. Pour back into saucepan.
In meantime, put milk and flour into separate bowl and whisk together until flour is thoroughly blended with the milk.
Pour milk mixture into saucepan and warm on med or med-low heat. Add cheeses and seasonings and stir well. Heat until all cheeses are melted and flavors are blended--about 10 minutes.
Serve with bacon crumbles and extra cheese for sprinkling on top. Garlic toast and apple slices are a good accompaniment.

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RECIPE SUBMITTED BY

Annz Recipez

I started cooking when I was little. By 7, I was baking cookies and things, and as a teenager my "job" was to do the grocery shopping and cooking for our family of 5. I've always loved cooking and am a total foodie. To me, to eat is to live. To live is to eat. I believe in eating healthy, exercising, and living life to its fullest. In "real life" I'm a usability engineer. Cooking is one of the ways I like to express my creativity.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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