Bacon, Potato and Aged Cheddar Soup

Creamy Bacon & Corn Casserole

FEATURED | Greenfield Bacon

Bacon, Potato and Aged Cheddar Soup
Serves 6
Total Time
40 min
Total Time
40 min
  1. 1 package Greenfield Bacon, chopped and cooked
  2. 3 lbs (1.4 kg) potatoes, peeled and cut into small pieces (about ¼ inch pieces)
  3. 1 onion, minced
  4. 4 garlic cloves, minced
  5. 2 tbsp (30 ml) flour
  6. 4 cups (1 L) chicken broth
  7. 2 cups (500 ml) grated aged cheddar cheese
  8. ½ cup (125 ml) heavy cream
  9. 3 tbsp (45 ml) dill
  10. salt and pepper to taste
  1. Boil potatoes in a large pot until fork tender.
  2. While potatoes are boiling, sauté onion for about 8 minutes. Add garlic and continue to sauté for a couple more minutes. Add flour and cook for 1 minute. Slowly add in 1 cup chicken broth while scraping side of pan. Add in remaining chicken broth and simmer. Add cheese into soup until melted.
  3. Once potatoes are done, drain and rough mash with potato masher. Add potatoes to soup. Add cream, and salt and pepper to taste. Let cook for 5 minutes.
  4. Serve topped with bacon, dill and grated cheese.
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