Bacon, Blue Cheese & Shallot Potato Soup

Posted by Annette Bellisari on

Bacon, Blue Cheese & Shallot Potato Soup

Yields 6-8 Servings

1lb bacon cooked and chopped
4-5 large potatoes
2 cups shredded cheese
celery, diced
1 shredded carrot
1/2 cup sour cream
2 cans evaporated milk
1/2 jar (at least) Bellisari's Blue Cheese Honey & Shallot Spread
1 bunch of green onion, diced-save some for garnish (optional)

Dice potatoes (with or without skin), cover with water, add salt to the water and cook until tender to the fork. While potatoes are boiling, cook bacon, crumble and set aside.

Once potatoes are tender, reduce heat to low. There should be at least two cups of water in the potatoes, you may add more if needed.  

Combine all ingredients with 1 cup of shredded cheese and simmer for at least an hour stirring regularly. Serve with green onion and remaining cheese on top. 

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