Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This cheesy potato and bacon soup recipe can warm even the chilliest winter day. Add ham or beans for a tasty variation.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender.

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  • Use a potato masher to mash potatoes slightly. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through. To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese. Makes 8 main-dish servings.

Smashed Potato Chowder with Ham:

Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.

Smashed Potato Chowder with Beans:

Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.

Nutrition Facts

329 calories; fat 18g; cholesterol 57mg; saturated fat 11g; carbohydrates 31g; insoluble fiber 3g; protein 12g; sodium 798mg; potassium 857mg; calcium 252.4mg; iron 1.6mg.
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