CREAMY CHEDDAR CHEESE SOUP WITH CRISPY BACON & CHIVES RECIPE - (4.2/5)
Provided by davidv
Number Of Ingredients 16
Steps:
- Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining. Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes. Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.
BACON CHEDDAR CHEESE SOUP
I have been making this soup for many year's, it's easily doubled for larger families or gatherings, it just seems to welcome you to fall, which happens to be my favorite time of year! I hope this dish finds it's way to your dinner table. Enjoy !!
Provided by Elizabeth Lancaster
Categories Other Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. In a large, heavy-based pot, fry the bacon over medium heat until crisp. Remove bacon from the pot and set aside (on paper towels), leaving the bacon grease in the pot.
- 2. Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
- 3. Add potatoes, toss the potatoes until all the bacon grease coats the potatoes, and the milk and chicken stock, then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavor! Cook until potatoes are soft.
- 4. Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency. I like to do half pureed and half chunky!! But the choice is up to you.
- 5. Add reserved bacon (leaving some for toppings) , cheddar, parmesan, and sour cream and stir together. Add salt and pepper to taste and serve immediately with desired toppings.
- 6. Can be served with sandwiches or corn bread! I hope this dish warms you up on a cool, fall evening ! Enjoy
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)
Provided by jads8627
Number Of Ingredients 10
Steps:
- In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.
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