Potato, Cheddar, Bacon Soup

Posted by on Mar 29, 2012 | Comments Off on Potato, Cheddar, Bacon Soup

2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped
2 TBSP butter or ghee
1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP)
3 & 1/2 cups whole milk
6 slices bacon, cooked and diced
1/2 large onion (or 1 small), thinly sliced
2 celery stalks, diced
3/4 cup shredded cheddar cheese (optional)
1/2 cup sour cream (optional)
1/2 tsp pure salt (or to taste)
freshly ground black pepper to taste

  • Wash potatoes.
  • Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at 350.
  • In the pot you’ll be making the soup, cook the bacon, remove from pot, and set aside.
  • In the same pot, add the onions and saute until lightly browned.
  • Add celery, saute a few minutes longer, then remove vegetables from pot and set aside.
  • Once the potatoes are cool enough to handle, peel and discard the skin (can easily pull it off with your fingers), and roughly chop the remaining potato.
  • Still using the same pot, melt butter over medium heat, add garlic and cook for a minute or 2.
  • Stir in the milk.
  • Add chopped potato to the pot, and bring mixture to a boil, stirring frequently.
  • Reduce heat & simmer for 10 minutes, uncovered.
  • Dice or crumble the cooked bacon and add it to the potato mixture along with the onions, celery, cheese (and sour cream if using).
  • Stir until cheese is melted.
  • Season with salt and pepper to taste.

Serves 4.



~  Talk about a rich, hearty soup…  This is very delicious and quite filling.  A little goes a long way.  If you enjoy a baked potato with the works, you’ll like this soup. Of course, not everyone does well with a meal this rich, you can make the soup (a little) lighter by omitting the sour cream, and/or the cheddar, and/or the bacon.

~  If it’s easier, you can make the potatoes earlier in the day – so they’re cooled off & ready to add at your convenience.

~ I stir about half of the onion/celery/bacon into the soup, and use the other half to add over each individual serving, but you can stir it all in if preferred (the only difference is the presentation – will taste the same either way).

~  Use a nitrate-free bacon from naturally raised, grass-fed pigs – or if you don’t eat pig products – a high-quality, turkey bacon will work.

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

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