Potato Bacon Cheddar Soup


  • 2 medium baking potatoes, about ¾# each
  • 2 white potatoes or a small baking potato, about ½# total
  • 4 slices thick cut bacon
  • 1 medium onion, chopped
  • 2 cups reduced-sodium chicken broth
  • 4 cups 1% milk
  • 8 oz. extra-sharp cheddar cheese, grated
  • ½ tsp salt
  • ¼ tsp pepper


Scrub outsides of potatoes. Bake the 2 baking potatoes, about 1 1/2# total, in oven until cooked but still firm. Peel and chop into 1/2″ cubes the remaining 1/2# potatoes, set aside. Chop 4 slices bacon into 1/4″ pieces. Cook over moderate high heat in large soup pan, stirring frequently, until bacon is brown and crispy. Remove bacon from pan, pour off all but 1 TBSP of the bacon grease. To the pot, add the diced onion and chopped potato. Cook until onion is soft, stirring frequently. Add broth to pan, turn heat to low, cover and cook about 20 minutes or until potato is very soft. Place contents of pot into blender, add 1 TBSP of the cooked bacon and puree until very smooth. Put back into pot. When potatoes are baked, cut into 1/2″ pieces, add these to pot, along with the rest of the bacon pieces, milk, cheese, salt and pepper. Heat through but do not boil.

© 2012 Nourish Family Nutrition