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Mike's Cheddar-Bacon Potato Soup (1/19/2007)

Mike's Cheddar-Bacon Potato Soup


6-8 strips of bacon, fried crispy, drained and crumbled
4-5 cups russet potatoes, peeled and cubed
1 medium onion, finely chopped
2 small carrots, finely chopped
1 stalk celery, finely chopped
1 teaspoon minced garlic
3 cups chicken broth (low sodium)
1 teaspoon salt
5 cups milk
6 tablespoons butter-melted
6 tablespoons all-purpose flour
1 tablespoon seasoning salt
2 teaspoons ground black pepper
1 tablespoon parsley flakes
¼ teaspoon ground nutmeg
4 cups shredded sharp cheddar cheese


In a large soup pot over medium heat, cook bacon until crisp, remove to paper towel, allow to drain, and once cool, crumble. Reserve bacon drippings. Sauté onion, carrot, celery and garlic in bacon drippings until onion is translucent. Add potatoes, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Once tender, stir in milk. Add crumbled bacon and nutmeg.

In a small bowl, combine melted butter, flour, seasoning salt and pepper. Stir into soup, increase heat to medium, and cook, stirring until thick and bubbly. Remove from heat and stir in cheese until melted. Add parsley. Let stand 5-10 minutes before serving.

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