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Potato-Cheese Soup
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Description
Hearty, tasty, warm, winter comfort food at its best. I fix this in my crock pot for winter gatherings with friends and family. It’s easy and always a hit.
Ingredients
- 1 pound Bacon, Cooked And Crumbled
- 2 Tablespoons Butter
- 1 cup White Rice
- 1 whole Large Onion, Diced (or Multiple Smaller Onions)
- 8 ounces, weight Mushroom Stems And Bits (Canned)
- 2 cups Half-and-half
- 1-¾ cup Milk
- 2-½ cups Chicken Broth
- 2 cans Cream Of Potato Soup (10 Oz. Each)
- 3 cans Diced White Potatoes (16 Oz. Cans)
- 1 pound Velveeta Cheese
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Ground White Pepper
- 1 teaspoon Crushed Red Pepper Flakes
- 10 dashes Tabasco Or Favorite Hot Sauce
Preparation
Cook the bacon (I cook mine in the oven at 350 degrees on parchment paper until it is browned and crispy) and reserve 2 tablespoons of the drippings.
Place the bacon drippings and the butter in a large skillet over medium-high heat. Once the butter has melted, add the rice, onions, and mushrooms, stirring frequently, sauteing until the onions are translucent and softened. The rice should become somewhat translucent as well. This will take about 5 minutes.
Set a large crock pot to High and add all the ingredients, minus the peppers and Tabasco sauce; the amounts shown are approximations, I tinker with the spices as the soup cooks. You may or may not want to add salt as well. Usually between the bacon and the chicken broth, the soup is plenty salty for my tastes, but I have been known to add a little salt on occasion.
Stir the soup frequently—all the cheese and starch has a tendency to scorch if left unwatched. Once the mixture in the crock is visibly boiling, I also usually reduce the crock pot setting to Low and just let it simmer until the soup is ready (I know this happens when the rice swells up and becomes visible while stirring).
Serve with a piece of buttery, crusty, toasty bread and winter just disappears.
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2 Comments
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chiefbigbutt on 10.24.2010
Glad to here you enjoyed it! This is the cheater/modified version of this recipe. The original called for using left over baked potatoes (3 large) chilled and diced, instead of canned potatoes but in my experience the canned potatoes were not only easier but held together better than the baked potatoes. The original recipe also called for twice the half-and-half and no milk, so this could also be considered the lite version.
Sorry about your rice experience, I’ve never had mine swell that much. Thanks for the review!
Jenelle Miller on 10.21.2010
This soup made a LOT and the flavor is delicious!
However next time I will not put a cup of rice in—it swelled and got SO thick it was like a casserole. And I even added a little more broth at the start. I also rebel against buying canned potatoes, so I par-boiled a couple of potatoes instead. Otherwise it’s wonderful—will feed a bunch.