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Thanksgiving Leftovers Recipe – Potato, Bacon and Cheese Soup

Potato cheese and bacon soup. Use your Thanksgiving leftovers in a new warm delicious way.

Thanksgiving has come and gone and now you are left with too much food sitting in the fridge. What to do with your left overs? Soup is perfect for Thanksgiving leftovers, and this potato, bacon and cheese soup is perfect for left over mashed potatoes. This soup is warm, smokey with the bacon, perfect for the cold weather sweeping the nation. Well, except for southern California. It was 77 in Palm Springs this weekend. #Sorrynotsorry

Potato Bacon Cheese Soup Recipe

Allen Dikker of Potatopia’s Potato, Bacon and Cheese Soup

Servings: 12

Prep Time/Cook Time: 1 hour, 10 mins

Ingredients:

4 cups water
6 thick slices of bacon
1 teaspoon of kosher salt
20 ounces chicken broth
4 tablespoons chicken soup base
1/2 teaspoon pepper, freshly ground
3 large carrots, peeled and diced
4 medium potatoes, peeled and diced (or use 6 cups leftover mashed potatoes)
1 large onion, chopped small
2 stalks celery, chopped small (large)
1 medium sweet red pepper, seeded and diced
1 cup mayonnaise
1/2 lb processed cheese
1/2 lb cheddar cheese, grated
1/4 lb Swiss cheese, grated

Directions:

Peel and prepare vegetables.
Cook bacon in a skillet. Once cool, crumble into small pieces and set aside.
In a large cooking pot, add water, salt, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
Reduce heat to medium and add bacon, processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.

Let soup sit for 15 minutes before serving.

Sprinkle bacon and cheese on top if desired.

Serve this with some of the left over dinner roles or a turkey sandwich and you have a great dinner.

More post you might be interested in –

Potato, Bacon and Cheese Soup - Thanksgiving Leftovers Recipe

Total Time: 1 hour, 10 minutes

Yield: 12 Cups

Potato, Bacon and Cheese Soup - Thanksgiving Leftovers Recipe

Soup is perfect for Thanksgiving leftovers, and this potato, bacon and cheese soup is great for left over mashed potatoes. This soup is warm, smokey with the bacon, perfect for the cold weather.

Ingredients

  • 4 cups water
  • 6 thick slices of bacon
  • 1 teaspoon of kosher salt
  • 20 ounces chicken broth
  • 4 tablespoons chicken soup base
  • 1/2 teaspoon pepper, freshly ground
  • 3 large carrots, peeled and diced
  • 4 medium potatoes, peeled and diced (or use 6 cups leftover mashed potatoes)
  • 1 large onion, chopped small
  • 2 stalks celery, chopped small (large)
  • 1 medium sweet red pepper, seeded and diced
  • 1 cup mayonnaise
  • 1/2 lb processed cheese
  • 1/2 lb cheddar cheese, grated
  • 1/4 lb Swiss cheese, grated

Instructions

  1. Peel and prepare vegetables.
  2. Cook bacon in a skillet. Once cool, crumble into small pieces and set aside.
  3. In a large cooking pot, add water, salt, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
  4. Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
  5. Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
  6. Reduce heat to medium and add bacon, processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
  7. Let soup sit for 15 minutes before serving.
  8. Sprinkle bacon and cheese on top if desired.
  9. Serve this with some of the left over dinner roles or a turkey sandwich and you have a great dinner.
http://www.busybeeblogger.com/thanksgiving-leftovers-recipe-potato-bacon-and-cheese-soup/

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