Welcome to the castle where I – the King of Bacon – reside and give you yummy baconized recipes every Saturday! Ready for another one????
What do I have for you today? Well it’s a soup – and yes our soup season (winter) might be over but there are always evenings ANY season when you just want a nice grilled cheese sandwich (or something similar) and a bowl of homemade soup. This fits the bill…………and it’s also VERY yummy.
Bacon, Potato, Cheddar Soup
How to Make It
Cook the bacon in a large pot or Dutch oven over medium heat until crisp, stirring occasionally, 12 to 14 minutes. Transfer to a plate. Pour out all but 2 tablespoons of the fat from the pot; reserve the pot.
Add the onion and garlic to the reserved pot. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add the potatoes, bouillon, milk (or half and half), 1 teaspoon salt, 2 tablespoons butter and ¼ teaspoon pepper and bring to a boil. Reduce heat, add frozen corn, and simmer, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened, 30 to 40 minutes.
Serve warm topped with the Cheddar, chives, and reserved bacon.
So what do you think of this one? It’s got it all right? Those of you who can’t have bacon probably have figured out that with this list of goodies, the bacon COULD be left out and it would still be “finger-lickin'” good! Bacon does add a lot but hey……we can’t always have everything right?
Yep – I’ll be happy to rescue you with a little taste – step right up! Everybody else – put these ingredients on your shopping list……………………..this is GOOOOOOOOOOOOD!
See you next Saturday! King Teddy