Happy Fall ‘Or So She Says…’ readers! It’s Jana here again from Double the Deliciousness and I’ve got a recipe that is so hearty, cheesy and perfect for Fall that it’ll be a staple on your Fall menu. For my family it’s a weekly staple!

I love that it is pretty inexpensive (minus the bacon…jeeze it’s getting out of control!) and easy to throw together.  We don’t even peel our potatoes, just wash well and dice.  This cheesy bacon potato soup can be ready in about 30 minutes. Perfect!

cheesy bacon potato soup

1/4 lb. bacon, sliced into bite size pieces

1/4 cup butter

1 large yellow onion, chopped

1 garlic clove, minced

1 carrot, peeled and chopped

1/2 cup flour

6 cups chicken broth

4 cups diced potatoes (we like the skins on, but you could peel them if desired)

1 lb. sharp cheddar cheese, shredded

1 cup heavy cream

salt & pepper to taste

In a large saucepan cook bacon until crispy.  Spoon bacon from pot and set aside.  Combine butter with the bacon grease that is still in the pan until butter is melted.  Add onion, garlic and carrot and cook for 5 minutes or until onions are translucent.  Sprinkle the flour over the vegetables and then slowly stir in the chicken broth.  Add the potatoes and bring to a boil.  Boil for 15-20 minutes or until potatoes are tender.

Place cheese in a large mixing bowl.  Add about 1/4 of the soup and mix with cheese until smooth.  Now return the cheesy soup back to the saucepan with the rest of the soup.  Doing this helps prevent cheesy clumps in your soup! Yuck!  Now slowly stir in the heavy cream and season with salt and pepper.  Continue to heat until almost boiling.

Cut top out of a bread bowl (I love to use the artisan cheddar topped bread bowls I find at my local Safeway) and then hollow it out.  Put the top and bread crumbs on the side of the bowl and then fill bread bowl with soup.  Devour!  Makes about 8-10 servings depending on the size of your bread bowl.:)

Recipe adapted from wolfgangpuck.com

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Cheesy Bacon Potato Soup in a Bread Bowl (she: Jana)

Servings 8 -10

Ingredients

  • 1/4 lb. bacon sliced into bite size pieces
  • 1/4 cup butter
  • 1 large yellow onion chopped
  • 1 garlic clove minced
  • 1 carrot peeled and chopped
  • 1/2 cup flour
  • 6 cups chicken broth
  • 4 cups diced potatoes we like the skins on, but you could peel them if desired
  • 1 lb. sharp cheddar cheese shredded
  • 1 cup heavy cream
  • salt & pepper to taste

Instructions

  1. In a large saucepan cook bacon until crispy.
  2. Spoon bacon from pot and set aside.
  3. Combine butter with the bacon grease that is still in the pan until butter is melted.
  4. Add onion, garlic and carrot and cook for 5 minutes or until onions are translucent.
  5. Sprinkle the flour over the vegetables and then slowly stir in the chicken broth.
  6. Add the potatoes and bring to a boil.
  7. Boil for 15-20 minutes or until potatoes are tender.
  8. Place cheese in a large mixing bowl.
  9. Add about 1/4 of the soup and mix with cheese until smooth.
  10. Now return the cheesy soup back to the saucepan with the rest of the soup.
  11. Now slowly stir in the heavy cream and season with salt and pepper.
  12. Continue to heat until almost boiling.
  13. Cut top out of a bread bowl and then hollow it out.
  14. Put the top and bread crumbs on the side of the bowl and then fill bread bowl with soup.

Recipe Notes

Recipe adapted from wolfgangpuck.com