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Bacon and Cheese Soup Recipe

A deliciously warming soup which is quick and easy to prepare. Made easy for you with step by step instructions and pictures.

This soup has been adopted by several countries as their own and the delicious taste makes it easy to see why! The Canadians call it their own simply by specifying that Canadian bacon should be used and that link is a bit tenuous to say the least. The Irish have a much better case for adopting this soup as theirs. After all potatoes and bacon are key ingredients in Irish cuisine and they make delicious cheese in Ireland.

The Swiss also claim this soup to be part of their cuisine because potatoes, Swiss cheese and bacon are part of their cuisine. Whatever country this recipe belongs to, it's a real treat.

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Bacon and Cheese Soup in a bowl

INGREDIENTS                         

450g / 1lb of old potatoes
300g / 10½oz strong Cheddar cheese
250g / 9oz streaky bacon
100g / 3½oz / 2 tablespoon butter
2 large leeks
1 large onion
2 tablespoons of plain flour
1 litre / 1¾ pints vegetable stock
100ml / 3fl oz double cream
2 garlic cloves
Salt and pepper

PREPARATION TIME

: 15 minutes

COOKING TIME

: 40 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? Yes

SERVINGS

: Four bowls

COOKING EQUIPMENT

: 1 large pan.
Ingredients for Bacon and Cheese Soup
Ingredients for Bacon and Cheese Soup

PREPARATION

Peel and chop the onion.
Peel and crush the garlic cloves.
Chop the streaky bacon.
Peel and dice the potatoes.

COOK'S NOTES FOR BACON AND CHEESE SOUP

Bacon and Cheese Soup is a very versatile recipe because additions and changes to the ingredients are simple. One common addition is beer and it works extremely well. Simply substitute half the stock for beer and you have a delicious variant on the original recipe. As in many recipes, the bacon can can be substituted for chopped ham, smoked ham is a very good choice.

One final variation we suggest is the addition of a tablespoon of curry paste or mustard, or both if you like it hot. The bacon, cheese and potato flavours together are strong enough to be spiced up by some curry flavours. Whatever way you choose to cook this soup, enjoy it with a thick chunk of rustic bread for a perfect meal.

RECIPE INSTRUCTIONS

STEP 1

Melt the butter in the saucepan and add the onion and garlic and cook for a few minutes until softened.

Add the bacon and leek and cook for about 3 minutes stirring all the time. In a small bowl mix the flour to a smooth paste with some of the stock then add it to the contents of the saucepan. Stir it all together well.

STEP 2

Pour the rest of the stock into the pan then add the potatoes. Bring the soup to the boil, then reduce the heat and simmer gently for 25 minutes until the potatoes are tender and cooked through.

Mix in the cream and continue to cook for a further 5 minutes, gradually stir in the cheese in small amounts until it has all melted.
Serve immediately with a warm crusty roll.

5 RATINGS GIVEN - AVERAGE 5 star rating
5 star rating
22 November 2011
From: Sara
Made this for my boyfriend for lunch and thinks it's delicious. Will be taking a big pan of it over to the in-laws next Sunday.
5 star rating
22 November 2011
From: Ash
Thanks for posting this recipe and it was wonderful. I didn't have cream so I used some milk instead and it still tasted good.
5 star rating
8 December 2011
From: Nick
Easy to make. Warming and delicious. Really pleased I found the recipe. Highly recommended. Thank you.
Not Given
20 February 2012
From: Jill
Can anyone tell me if this soup keeps for a few days in the fridge? Thanks.
Not Given
02 March 2012
From: Lin
Looks great! I would suggest refrigerating before finishing- add the cream and cheese when you do the re-heat to serve.
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Copyright 2006 - 17 David Marks. All rights reserved.