Bacon Cheddar Cheese Soup Recipes

Steps:

• Chop onions and celery, if using a food processor don't chop these too fine.
• In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
• Add potatoes and broth, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
• In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
• To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
• Stir in the cheese, bacon bits, parsley, pepper and paprika.
• Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
• Garnish with croutons, if desired.

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

Steps:

• 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
• 5.Reduce speed to Variable 3.
• 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
• Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

Steps:

• Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
• Reduce heat to low and gradually stir in Cheddar (do not let boil).
• Divide soup among 4 bowls and sprinkle with bacon and chives.

Steps:

• In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
• In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
• Transfer soup to bowls. Top with bacon, cheese and green onion.

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.