Creamy Cheesy Potato Bacon Soup Recipes

Steps:

• 1. In a 6 quart Dutch oven or Stock Pot, Scrub & cube potatoes. Add them to the pot. Cover potatoes with cold water. Heat on Medium-high heat until boiling. Reduce heat to a simmer. Cook potatoes until tender.Do Not Drain.
• 2. Using a Potato Masher, mash potatoes. Once potatoes are somewhat small,use an Emersion Hand-Blender to puree potatoes. It should become thick. Add salt to taste.Turn stove to low.
• 3. In a skillet, fry bacon. Reserve back 2 Tablespoons Bacon dripings.( I use a metal can to put my bacon dripings in and cover with foil,then put in fridge to use at a later time to flavor green beans or use instead of butter; say in making pancakes etc.)Turn soup to low-medium heat now.
• 4. With remaining drippings,add diced onions to skillet until sauted,then spoon out into soup. Add 2 cups cheese and shredded carrot to soup now. Stir with ladel. Top individual bowls of soup with crumbled bacon & chopped green onions.

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Steps:

• In a large soup pot melt butter over medium-high heat.
• Add in garlic; cook stirring for about 2 minutes.
• Add in flour then stir until smooth (about 1 minute).
• Gradually add milk and half and half stirring constantly until thickened and smooth.
• Add potatoes and onions; bring to a boil, stirring constantly.
• Reduce heat; simmer for 10 minutes.
• Add remaining ingredients; stir until cheese is melted.
• Serve immediately.
• Delicious!

Steps:

• Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
• Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
• Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
• Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
• Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.