If you grew up in certain regions of the US then you may have tried pimento cheese spread before. This savory, piquant spread is a staple in many a lunchbox even to this day. For a fun twist this pimento cheese soup takes many of the yummy flavors of this traditional Southern spread and transforms them into a creamy, hearty soup.
Pimentos are a type of pepper that are sweet instead of hot. Otherwise known as cherry peppers, they lend a soothing sweetness to many dishes. Here they are perfect with bacon and potatoes. You might think of this as a potato soup that’s flavored with pimento.
Then there’s also the cheese. For this soup use the orange cheddar for that signature pimento cheese color. Of course the pimentos help with the color as well and for this recipe we’re using the pickled ones that come in a small jar.
The base of this soup uses heavy cream so it’s not a diet food sort of situation. Instead this is pure comfort food, steaming piping and very filling.
While this is an excellent side, it’s also hearty enough to be the main dish for lunch. Just serve this soup with some bread or salad on the side.
One thing I love about this soup is there’s also some bacon in it for an even more delicious soup. As written you only need 6 pieces of cooked bacon, but you can add a couple more as crumbles for a nice garnish.
If you’ve always had a thing for pimento cheese sandwiches then this satisfying soup will make your day.
Pimento Cheese Soup
Ingredients
- 3 lbs Russet potatoes, peeled and diced
- 6 slices bacon, plus extra for garnish
- 1 white onion, diced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chopped parsley
- 1 1/2 cups shredded sharp cheddar cheese, plus extra for garnish
- 1 (4 oz) jar pimentos, drained and divided
Preparation
- Heat stockpot to over medium heat. Add bacon to pan and fry until crispy. Remove from pan and set aside. When cool cut or crumble into small pieces. Add onion to pan and cook in bacon grease for 6 minutes.
- Whisk flour into onions and cook for 1-2 minutes. Add broth, cream, onion powder, and garlic powder and stir.
- Add potatoes to mixture and bring to low boil. Cook for 15 minutes or until potatoes are tender.
- Add bacon, parsley, cheese and pimentos, reserving a few pimentos for garnish. Remove from heat. Allow to sit for 5 minutes then stir to make sure cheese is melted and evenly distributed.
- Garnish with extra cheese, crumbled bacon, and reserved pimento pieces.
Recipe adapted from Cosmopolitan Cornbread.