Crispy bacon, fluffy potatoes, AND cheesy? It doesn’t get more deliciously indulgent than this for a cold winter’s day. A pan-toasted cheese toasted accompanies a bacon-infused potato soup, made with silky leeks and a rich chicken stock. The definition of satisfation, Chef!
Bacon & Potato Soup
Bacon & Potato Soup
with a cheesy toastie
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cheddar Cheese
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Farmstyle White Bread
- Leeks
- Low Fat UHT Milk
- Potato
- Smoked Paprika
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Paper Towel
- Butter
- Milk
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SOUP STARTER
Place a pot over medium heat with a drizzle of oil. When hot, fry the potatoes and the Leeks until lightly golden, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 1-2 minutes. Mix in ½ [1]|#7DA0D7 sachet of Chicken stock and 300ml [600ml]|#7DA0D7 of water. Simmer until the potatoes are soft, 10-15 minutes.
BLEND THE SOUP
Pour the soup into a blender, add ½ of the bacon, the milk, and pulse until smooth and combined. Return to the pot and season. Place on a low heat until serving. Loosen with water or milk if it's too thick.
CHEESE TOASTIE
Return the pan to medium heat with a knob of butter. When melted, add one [half]|#7DA0D7 of the bread slices. Spread the cheese over and close up with the other slice. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
SOUP'S UP!
Bowl up the soup, sprinkle over the remaining bacon, and serve the cheesy toastie on the side. Dig in, Chef!
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SOUP STARTER
Place a pot over medium heat with a drizzle of oil. When hot, fry the potatoes and the Leeks until lightly golden, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 1-2 minutes. Mix in ½ [1]|#7DA0D7 sachet of Chicken stock and 300ml [600ml]|#7DA0D7 of water. Simmer until the potatoes are soft, 10-15 minutes.
BLEND THE SOUP
Pour the soup into a blender, add ½ of the bacon, the milk, and pulse until smooth and combined. Return to the pot and season. Place on a low heat until serving. Loosen with water or milk if it's too thick.
CHEESE TOASTIE
Return the pan to medium heat with a knob of butter. When melted, add one [half]|#7DA0D7 of the bread slices. Spread the cheese over and close up with the other slice. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
SOUP'S UP!
Bowl up the soup, sprinkle over the remaining bacon, and serve the cheesy toastie on the side. Dig in, Chef!
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SOUP STARTER
Place a pot over medium heat with a drizzle of oil. When hot, fry the potatoes and the Leeks until lightly golden, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 1-2 minutes. Mix in 1½ [2]|#7DA0D7 sachets of Chicken stock and 900ml [1.2l]|#7DA0D7 of water. Simmer until the potatoes are soft, 15-20 minutes.
BLEND THE SOUP
Pour the soup into a blender, add ½ of the bacon, the milk, and pulse until smooth and combined. Return to the pot and season. Place on a low heat until serving. Loosen with water or milk if it's too thick.
CHEESE TOASTIE
Return the pan to medium heat with a knob of butter. When melted, add half of the bread slices. Spread the cheese over and close up with the other slices. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
SOUP'S UP!
Bowl up the soup, sprinkle over the remaining bacon, and serve the cheesy toastie on the side. Dig in, Chef!
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SOUP STARTER
Place a pot over medium heat with a drizzle of oil. When hot, fry the potatoes and the Leeks until lightly golden, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 1-2 minutes. Mix in 1½ [2]|#7DA0D7 sachets of Chicken stock and 900ml [1.2l]|#7DA0D7 of water. Simmer until the potatoes are soft, 15-20 minutes.
BLEND THE SOUP
Pour the soup into a blender, add ½ of the bacon, the milk, and pulse until smooth and combined. Return to the pot and season. Place on a low heat until serving. Loosen with water or milk if it's too thick.
CHEESE TOASTIE
Return the pan to medium heat with a knob of butter. When melted, add half of the bread slices. Spread the cheese over and close up with the other slices. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
SOUP'S UP!
Bowl up the soup, sprinkle over the remaining bacon, and serve the cheesy toastie on the side. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Bacon & Potato Soup?
The preparation time for Bacon & Potato Soup with a cheesy toastie is between 20 and 40 minutes.
What is the total time required to make Bacon & Potato Soup with a cheesy toastie?
The total time required to make Bacon & Potato Soup with a cheesy toastie is between 35 and 55 minutes.
How many servings does Bacon & Potato Soup provide?
4 servings
What are the main ingredients in Bacon & Potato Soup?
Cheddar Cheese, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Farmstyle White Bread, Leeks, Low Fat UHT Milk, Potato, Smoked Paprika, Streaky Pork Bacon
What is the nutritional information of Bacon & Potato Soup?
Calories: 1189, Carbs: 122 grams, Fat: grams, Protein: 47.2 grams, Sugar: 19 grams, Salt: 2933 grams
How do I prepare Bacon & Potato Soup?
SOUP'S UP!: Bowl up the soup, sprinkle over the remaining bacon, and serve the cheesy toastie on the side. Dig in, Chef! CHEESE TOASTIE: Return the pan to medium heat with a knob of butter. When melted, add one [half]|#7DA0D7 of the bread slices. Spread the cheese over and close up with the other slice. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half. BLEND THE SOUP: Pour the soup into a blender, add ½ of the bacon, the milk, and pulse until smooth and combined. Return to the pot and season. Place on a low heat until serving. Loosen with water or milk if it's too thick. SOUP STARTER: Place a pot over medium heat with a drizzle of oil. When hot, fry the potatoes and the leeks until lightly golden, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 1-2 minutes. Mix in ½ [1]|#7DA0D7 sachet of chicken stock and 300ml [600ml]|#7DA0D7 of water. Simmer until the potatoes are soft, 10-15 minutes. BACON: Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
What should be prepared from my kitchen to make Bacon & Potato Soup?
Cheddar Cheese, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Farmstyle White Bread, Leeks, Low Fat UHT Milk, Potato, Smoked Paprika, Streaky Pork Bacon
How many calories does Bacon & Potato Soup have?
1189 calories
How much fat content does Bacon & Potato Soup have?
grams
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