Anybody have a recipe for Cheesy Bacon Potato soup?

Does anybody have a recipe for a really Cheesy Potato soup with maybe bacon in it? My hubby is very picky and does not like veggies or onions or anything.





Not sure if ya'll are familar with ';Johnny Carinos'; or ';Carinos Italian'; but they have an awesome soup that my hubby loves and wish I had that recipe!Anybody have a recipe for Cheesy Bacon Potato soup?
This recipe sounds great...no veggies...and you can omit the onions!





Delicious Cheesy Baked Potato %26amp; Bacon Soup Recipe #72108





This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad.


by KITTENCAL





40 min | 25 min prep





SERVES 8





2/3 cup butter


2 tablespoons finely chopped fresh garlic


2/3 cup flour


4 cups milk


3 cups half-and-half


4 large baking potatoes, baked, cooled, peeled and cubed


4-6 green onions, chopped


12 slices bacon, cooked and crumbled


1 1/2 cups shredded cheddar cheese


1 cup sour cream


salt and pepper (I use seasoned salt)





In a large soup pot melt butter over medium-high heat.


Add in garlic; cook stirring for about 2 minutes.


Add in flour then stir until smooth (about 1 minute).


Gradually add milk and half and half stirring constantly until thickened and smooth.


Add potatoes and onions; bring to a boil, stirring constantly.


Reduce heat; simmer for 10 minutes.


Add remaining ingredients; stir until cheese is melted.


Serve immediately.


Delicious!Anybody have a recipe for Cheesy Bacon Potato soup?
INGREDIENTS:


6 thick slices bacon


1 1/2 teaspoons olive oil


1/2 cup chopped onion


1/2 cup chopped carrots


1 stalk celery, chopped


4 cups low fat, low sodium chicken broth


4 cups cubed potatoes


1/8 teaspoon cayenne pepper


1/2 cup shredded Cheddar


cheese


1/2 teaspoon kosher salt





DIRECTIONS:


1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.


2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.


3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.


4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Wash and Cut 12 potatoes to desired dice size. put in a large dutch oven and cover with chicken broth, and season with salt, pepper and garlic powder. bring to a boil and continue boiling about 15 minutes, until fork tender.


meanwhile chop bacon into bite size pieces and fry until crisp. remove and drain on paper towels.


Drain most of the liquid from the potatoes, but reserve the liquid in case you need more.


To the potatoes, add two tablespoons butter, 4 tablespoons sour cream, 1-2 bags of shredded cheddar cheese, and 1 quarter to a half cup of half and half. when cheese is melted, if you need more liquid, add some of the broth or more half and half.


Spoon into serving bowl and top with a sprinkle of cheddar cheese and fried bacon pieces.