Bacon and Potato Cheese Soup

The great thing about this soup is that it’s delicious and easy; you probably have most of the ingredients — if not all of them — in your fridge.

Number of servings : 6-8

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

1/2 lb (250 kg) bacon, diced
1 large onion, chopped
2 cloves garlic, chopped
4 large potatoes, peeled and cubed
1 tsp (5 mL) black pepper
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried basil
8 cups (2 L) chicken stock
1 cup (250 mL) shredded Cheddar cheese
1/2 cup (125 mL) table cream
1/2 cup (125 mL) milk
1/4 cup (50 mL) chopped fresh parsley

Directions

In a large soup pot, sauté the bacon until cooked but not crisp. Add the onion and garlic; sauté for 2 minutes. Drain off any excess fat. Add the potatoes, pepper, salt, basil, and stock. Bring to a boil; reduce heat and simmer for 15 minutes or until potatoes are cooked. Using a hand blender, purée the soup until smooth. Stir in the cheese, cream and milk. Simmer, stirring, another 3 to 5 minutes or until cheese has melted. Garnish with parsley and serve.

Variations:

Replace bacon with turkey or chicken.

Replace cream with non-fat sour cream.

Use low-fat Cheddar cheese.

Use low-fat chicken stock.

For a completely different soup, replace the potato with sweet potato and add 1/2 tsp mild curry powder and 1/2 tsp cinnamon.