Cheesy Bacon Potato Soup
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Randy Twyford, Twyford BBQ
Serves: 8 servings
1.5 lbs of southern cubed hash browns
5 cups of water
2 tsp. of Kosher salt
1/2 cup of chopped onions
1 cup of heavy cream
2 cups of shredded cheddar cheese
1 cup of bacon pieces
Combine potatoes, water, salt and onions in a pot and bring to a boil.
Boil until potatoes are tender.
Drain the water until it is just below the level of the potatoes.
Add remaining ingredients and reduce heat.
Do not boil, stir frequently.
Cook until cheese melts and soup becomes creamy.
This recipe aired February 3, 2014.