This soup is rich, cozy and creamy. The Gouda enhances the smokiness and give it a unique flavor.
I have been doing a version of this soup for YEARS and it has become a family favorite. I believe I found it in an old recipe book and have been expounding on it. It’s perfect for these South Dakota cold days.
Smoked Bacon & Potato Soup
This soup is rich, cozy and creamy. The Gouda enhances the smokiness and give it a unique flavor.
Equipment
- 1/2 lb bacon
Ingredients
- 1/2 lb bacon
- 1 white onion, diced
- 2 stalks celery, diced
- 3 cloves garlic
- 8 cups peeled, diced russet potatoes
- 6 cups chicken broth
- 4 oz cream cheese
- 1 cup shredded gouda
- 1 (10 oz) cream of chicken soup
- 1 cup heavy cream
- salt and pepper
Instructions
- In the base of a skillet, cook bacon pieces until crisp. Remove and set aside. In the bacon drippings, saute the onions and celery until softened, 10-12 minutes. Add the garlic and cook until fragrant. Remove from heat.
- While sauting, place the potatoes and chicken broth in a pot. Boil over medium heat and then reduce until softened. Add the onion, celery and garlic mixture.
- In a microwave safe bowl, combine the cream cheese, gouda and cream of chicken soup. Microwave in 30-second increments until melted and smooth. Whisk into the broth, stirring constantly. Then, stir in the heavy cream. Lastly, add the crisp bacon. Season with pepper, to taste.
