Nick's Picks: Bacon Cheddar Soup

02.06.13 | Nick Finlayson | Comments[1]


  • 1 pound of bacon cut into small pieces
  • 1/2 cup of flour
  • 1 quart of heavy cream
  • 3 cups of water
  • 1/4 cup sliced leeks
  • Salt, pepper and powedered garlic
  • 2 cups shredded cheddar

In a large pot, crisp up the bacon, do not drain. Add flour and mix well. Add heavy cream and water, whisk until smooth. Add leeks and seasonings to taste. Bring to a simmer and cook for about 10 minutes stirring often. Add cheese and stir until melted. Serve in a bread bowl if desired.

Serves 6-8 


Your Comments(please keep them on topic and polite)

on 02.06.13 MG commented

This sounded so good on this "brrrr" of a day I had to try it -- however, mindful of dr's comments about cholesterol levels, had to make changes (sorry, Nick!) Instead of heavy cream & water, I used 2% milk and a can of low sodium chicken broth, turkey bacon instead of real bacon -- a reluctant trade -- and only half the amount of cheese. And I added a cup of spinach b/c that was a leftover I needed to use up! I topped it with a few homemade garlic bread croutons. Therefore, my soup was quite a bit different from the recipe, but DELICIOUS none the less! So thanks for the recipe -- even tho I didn't follow it exactly!