Friday, 22 March 2013

Potato, Bacon and Cheddar Soup with Cheese Bread

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Potato, Bacon and Cheddar Soup

Six Large Yukon Potatoes Washed and Peeled 
One Can (16 0z) of Low Fat Chicken Stock
Two scallions chopped
1 Cup of Non Fat Milk
1 Cup of Low Fat Cheddar Cheese
1 Cup of Low Fat Mozzarella Cheese
½ cup of chopped chives (
Two tablespoons of low fat sour cream
½ package of cooked bacon crumbled
In large stock pot boil potatoes in chicken stock (make sure potatoes are covered in stock) If not add water to make up difference.

Cook Potatoes until fork tender soft (falling apart soft) DO NOT DRAIN

Add the rest of the ingredients ingredients. Cook for five more minutes. Mash. (I use a hand blender, but old fashioning mashing works as well. Soup will be chunky (that is good.) It its not smooth enough to your taste you can add more milk, but I love it chunky.

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Quick and Easy Cheese Bread

(adapted from All Recipes)

Makes 1 loaf (9x5)


1 3/4 cup all purpose flour
1/4 cup white sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 and 1/4 cup grated sharp Cheddar cheese
1 egg, beaten
1 cup milk
1/3 cup vegetable oil


Mix dry ingredients and cheese in bowl.
In separate bowl egg, milk and oil.
Add flour mixture to wet mixture, and stir until just moistened.
Bake at 400 degrees for 35 minutes, or until inserted toothpick comes out clean.

*This bread is slightly sweet, so if you're looking for a more savory recipe some have suggested decreasing the salt to 1/4 tsp, and adding a package of dry Italian dressing mix. Also, feel free to change up the type of cheese used to suit your personal tastes.


  1. I can't read the recipe for the soup against the dark background.

  2. My husband told me this was the best potato soup he had ever had!