Recipe: "Cheesy Bacon Potato Soup"
Dec. 1st, 2025 08:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksI made this today. Now I regret all the leftover mashed potatoes that I've tossed in the past. If you have leftover spuds, this is well worth considering.
"Cheesy Bacon Potato Soup"
Ingredients:
1/8 cup diced bacon (about 2 strips)
1/2 sweet onion, diced
about 1 cup leftover instant mashed potatoes
1/2 cup half-and-half
1/4 teaspoon ground white pepper
about 1/4 cup shredded Gouda cheese
Directions:
If the bacon is not already diced, start by dicing it. Put the bits in a medium saucepan and turn on the heat to start it cooking.
Dice 1/2 sweet onion and add the bits to the saucepan. Stir until the onion becomes soft and the bacon is cooked through.
Add about 1 cup leftover instant mashed potatoes. Pour in 1/2 cup half-and-half then stir to combine. If it's too thick, add more half-and-half.
Sprinkle in 1/4 teaspoon ground white pepper and stir.
Add about 1/4 cup shredded Gouda cheese. Stir until it melts into the soup. Adjust consistency if needed by adding more half-and-half or more cheese. It should be thick and velvety. This makes about 2 servings.
Notes:
This soup turned out great. It had a rich, thick consistency and a delicious flavor from the bacon and cheese. I wanted to make this after we got a really good version at a diner recently; while this is not quite identical, it comes close.
Bacon comes in many flavors. You can use plain or something fancier like hickory smoked or pepper rind. Ham or sausage should also work, though you might need more oil for cooking.
Sweet onions are less hot than other types. They add a lot of flavor.
I used leftover instant mashed potatoes because that's what I had. Scratch-made mashed potatoes should also work. They make the soup creamy.
Half-and-half is what I had available. You could also use milk, plant milk, water, or broth. Use the liquid to adjust the texture to desired consistency.
White pepper has a zesty flavor and blends unobtrusively in white foods.
Any shredded cheese that melts well should work here. Small shreds will melt faster than large shreds. I used Gouda since that's what I had. Chedder or Colby should also work; Swiss or Mozzerella would melt well but not add as much flavor. You could also use a blend, which is what we usually have.
"Cheesy Bacon Potato Soup"
Ingredients:
1/8 cup diced bacon (about 2 strips)
1/2 sweet onion, diced
about 1 cup leftover instant mashed potatoes
1/2 cup half-and-half
1/4 teaspoon ground white pepper
about 1/4 cup shredded Gouda cheese
Directions:
If the bacon is not already diced, start by dicing it. Put the bits in a medium saucepan and turn on the heat to start it cooking.
Dice 1/2 sweet onion and add the bits to the saucepan. Stir until the onion becomes soft and the bacon is cooked through.
Add about 1 cup leftover instant mashed potatoes. Pour in 1/2 cup half-and-half then stir to combine. If it's too thick, add more half-and-half.
Sprinkle in 1/4 teaspoon ground white pepper and stir.
Add about 1/4 cup shredded Gouda cheese. Stir until it melts into the soup. Adjust consistency if needed by adding more half-and-half or more cheese. It should be thick and velvety. This makes about 2 servings.
Notes:
This soup turned out great. It had a rich, thick consistency and a delicious flavor from the bacon and cheese. I wanted to make this after we got a really good version at a diner recently; while this is not quite identical, it comes close.
Bacon comes in many flavors. You can use plain or something fancier like hickory smoked or pepper rind. Ham or sausage should also work, though you might need more oil for cooking.
Sweet onions are less hot than other types. They add a lot of flavor.
I used leftover instant mashed potatoes because that's what I had. Scratch-made mashed potatoes should also work. They make the soup creamy.
Half-and-half is what I had available. You could also use milk, plant milk, water, or broth. Use the liquid to adjust the texture to desired consistency.
White pepper has a zesty flavor and blends unobtrusively in white foods.
Any shredded cheese that melts well should work here. Small shreds will melt faster than large shreds. I used Gouda since that's what I had. Chedder or Colby should also work; Swiss or Mozzerella would melt well but not add as much flavor. You could also use a blend, which is what we usually have.
