Potato, Bacon, and Cheddar Soup
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 5 cups russet potatoes
- water
- 5 1⁄2 cups milk
- 2 cups onions
- 1 tablespoon chives
- 2 tablespoons chicken seasoning
- 1 tablespoon parsley
- 1 tablespoon mustard powder
- 1 1⁄2 garlic cloves
- 1⁄4 lb bacon, with pan drippings
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1⁄2 cups sharp shredded cheddar cheese
- 1⁄2 cup cornstarch
directions
- 1. Peel, chop, and rinse potatoes into 1/2 inch squares.
- 2. Peel and chop onions into 1/2 inch squares.
- 3. Cover potatoes and onions in soup pot with water. The water should go just above the onions and potatoes in the pot.
- 4. Turn on high heat with a little salt to boil. Boil until they are done (until fork can easily pierce potatoes.).
- 5. Turn heat to low and add enough milk to fill the rest of the pot, or about 4.5 cups.
- 6. Add all other ingredients except cornstarch, bacon, and cheddar.
- 7. Mix cornstarch with 3/4 cups of milk and slowly add to warm soup mixture. Stir in while you add.
- 8. Soup will thicken after 1 min or 2.
- 9. Fry bacon until it is crispy and cut into small pieces and pour in the soup mixture with the grease droppings.
- 10. Add cheddar cheese.
- 11. Cook on low heat, stirring frequently for about 20 minutes.
- 12. Serve with crackers or bread.
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RECIPE SUBMITTED BY
I LOVE baked goods!!