CREAM OF POTATO SOUP WITH BACON AND CHEESE RECIPES

Name: Cream Cheese Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoons butter; 1/2 cup minced onion; 3-4 garlic cloves, minced; 1 teaspoon season salt; 1/2 teaspoon pepper; 8 cups chicken broth; 7-8 cups peeled and diced potatoes; 2 bay leaves; 12 ounces cream cheese, softened and cubed; Cooked crumbled bacon, shredded cheese and chopped green onion for serving

CREAM CHEESE POTATO SOUP — LET'S DISH RECIPES

Cream Cheese Potato Soup — Let's Dish Recipes image

Cream cheese is the secret ingredient in this simple yet flavorful potato soup recipe.

Provided by Danelle

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1/2 cup minced onion
3-4 garlic cloves, minced
1 teaspoon season salt
1/2 teaspoon pepper
8 cups chicken broth
7-8 cups peeled and diced potatoes
2 bay leaves
12 ounces cream cheese, softened and cubed
Cooked crumbled bacon, shredded cheese and chopped green onion for serving

Steps:

In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.
Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.

CREAM OF POTATO SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...

Cream of Potato Soup Recipe - Food.com - Recipes, Food ... image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
Reduce heat to medium and when the soup is NOT boiling.
Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
Add cheese and stir until melted.
Remove about half of the soup mixture and place in blender.
Blend until smooth then return to soup to thicken.
If it isn't thick enough, mix corn starch with cold water and add to soup.
Simmer on medium heat for about an hour or until it thickens stirring occasionally.
Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

Nutrition Facts : Calories 707.3, FatContent 52, SaturatedFatContent 31.1, CholesterolContent 186.7, SodiumContent 824.7, CarbohydrateContent 40.9, FiberContent 4.4, SugarContent 3, ProteinContent 22.5

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