Print

Potato Bacon Broccoli Cheddar Cheese Soup

CHANGE IT UP: You can always skip the broccoli and bacon and substitute ham, pieces of chicken breast, or even cooked shrimp. I’ve also added chicken and canned or frozen corn. You can KICK IT UP A NOTCH, by adding 1 cup of salsa and using Monterey Jack Cheese instead of Cheddar cheese.

Scale

Ingredients

Instructions

  1. Combine potatoes, celery, onion, carrots, bouillion cubes, about 1 teaspoon salt and enough water to cover vegetables in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes. Read important note if adding the Broccoli.
  2. IMPORTANT: ADD small pieces of broccoli to boiling potato water about 5 minutes before the potatoes are fully tender. The broccoli will not take as long to cook as the other vegetables.
  3. Drain but reserve 2 cups of liquid for the soup. Return drained vegetables to stockpot and set aside.
  4. In separate LARGE saucepan, fry bacon until crisp. Drain on paper towel lined plate and set aside.
  5. Reserve 2 tablespoons of bacon grease and Add 4 tablespoons of butter. Melt butter and grease over medium heat. Whisk in flour and STIR CONSTANTLY until thick, smooth and golden. Stir about 1 full minute. SLOWLY whisk in reserved potato water (from boiling the potatoes & vegetables) and stir until very smooth.
  6. Add the milk and salt & pepper to taste and continue stirring over med-low heat; bring to boil, being careful not to scorch bottom of the pan. Remove from the heat.
  7. Add in grated cheese and stir until cheese is melted. Pour cheesy milk mixture into the stock pot over the vegetables. Heat through on med-low heat, stirring constantly. Serve immediately with crumbled crisp bacon and extra cheese on the top!
  8. Serves 8
  9. Add ham, chicken, corn, thick salsa etc to vary recipe.