Beth’s Potato, Cheddar Bacon Soup Recipe | ENTERTAINING WITH BETH

– Hey guys, today I’m gonna share with you how to make a fantastic soup recipe that’s perfect for a weeknight meal. It’s my potato and cheddar
soup with crispy bacon. This is a fantastic recipe
to make in the wintertime because it really does
soothe the body and soul. Let me show you how to put it together. (peaceful guitar) So the first thing we’re
gonna do is cook the bacon, so you’re gonna be
working with five slices of applewood-smoked bacon, and I like to slice it
into half-inch strips. And then you’re gonna cook the bacon just until all of that fat renders out and it starts to become nice and crispy. And then you can remove
the bacon and transfer it to a plate lined with a
paper towel just to drain. And then to make the soup is really easy. In a large Dutch oven, we’re going to add just a drizzle of olive oil, a cup and a half of
some diced white onion, 3/4 cup of diced celery, and two garlic cloves
that have been sliced. You wanna cook your vegetables
just until they’re fragrant and fork tender, at which
point you can season with a little salt and pepper to taste. And then at this point, we’re gonna add 32 ounces of chicken broth. I like to add the broth at this stage, just to prevent those vegetables
from burning just so they have something to kind of sit
in while you prep the potato. I also like to use chicken broth because I find you’ll get a
richer flavor to the soup, but if you wanted to use vegetable broth you could use that too. Then you’re gonna take a
good size russet potato, and peel it and chop it
into one-inch chunks. And then you’re gonna
add that to your soup. Then you’re gonna place
the lid on your stockpot and let this go for about 15 minutes. What you’re looking for is to make sure that those potatoes are nice and tender, which will make it a lot
easier to blend up that way. Then you’re going to
puree your soup in batches just until it’s nice and smooth. And then you can transfer
it back into the stockpot and at this point it’s
time to add the cheese. So I usually don’t season
with salt and pepper the soup until I’ve added the cheese, because the cheese can be kinda salty depending on the brand you buy. So go ahead and start with 3/4 cup and you can whisk that in,
and then give it a taste and if you find you want it
to be a little bit more cheesy you can add another 1/4 cup, but I find 3/4 cup is usually about right. I like to check it for seasoning, so you may wanna add a little
bit more salt and pepper if you think it needs it. Then you’re gonna ladle
out the soup into a bowl, and then garnish with a little
bit of freshly minced chives which I think is a really
nice flavor combination with the potato, and then go ahead and top with your crispy bacon. And you will have one delicious
dinner waiting for you. I love this recipe because
there’s something so delicious about that creamy potato
mixed with the cheese and of course that salty bacon. Certainly a soup ready to
take off winter’s chill. I hope you guys give this one a try and let me know what you think. Subscribe for more quick and easy recipes and as always, you can
find the printable versions to these recipes on my blog at Alright you guys, I’ll see
you back here next week. Until then, bye!

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