Creamy cheesey potatoe bacon soup

Name: Creamy cheesey potatoe bacon soup
Total time: 18000 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 2 containers chicken soup broth; 4 medium size potatoes; 2 celery sticks; 1 small onion; 1 large carrot; 1 small green pepper; 4 white mushrooms; 1 cup kernel corn; 2 cloves garlic; to taste salt and pepper; 1 tbs herb due provence; 1 package bacon; 1/2 cup butter; approx. 1/2 cup flour; 3 cups cream; 1 package Velveeta cheese or 2 cups shredded cheddar; fresh green onion parsley and/or cilantro

Dustin Peterson @cook_4038321

Alberta Canada

The name says it all. One of my favorite soups

Dustin Peterson @cook_4038321

Alberta Canada

The name says it all. One of my favorite soups

Saved

Ingredients

1 - 1.5hr

8-10 servings

2 containerschicken soup broth
4medium size potatoes
2celery sticks
1small onion
1large carrot
1small green pepper
4white mushrooms
1 cupkernel corn
2 clovesgarlic
to tastesalt and pepper
1 tbsherb due provence
1 packagebacon
1/2 cupbutter
approx. 1/2 cup flour
3 cupscream
1 packageVelveeta cheese or 2 cups shredded cheddar
fresh green onion parsley and/or cilantro

Saved

Steps

1 - 1.5hr

1

Chop potato, celery, onion, carrots, pepper, mushrooms, and garlic and combine with soup broth corn and seasonings in large pot. Bring to boil and simmer for 30-40 minutes
2

Cook bacon until crispy
3

In a separate pot melt butter on medium heat and then slowly add flour until the liquid is absorbed and you have a thick paste. Slowly add cream and bring to a boil while whisking constantly. Once at a boil add cheese and stir until melted.
4

Mix cream cheese sauce into soup and add crumbled bacon.
5

Top with fresh chopped green onion, parsley, and/or cilantro.
6

Enjoy! Soup gets thicker once cooled and reheated the next day