Bonnies Old Fashioned Potato Soup With Bacon Recipes

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

THE MOST DELICIOUS HOMEMADE POTATO SOUP

Steps:

• Peel the potatoes. Chop into bite sized pieces. I cook mine in the Instant Pot on high-pressure with four cups of chicken broth for 8 minutes. If you do not have an IP, you can boil the potatoes on the stove until tender. While the potatoes cook, chop up the bacon and begin to cook it in a large stockpot.While the bacon cooks, chop up the onions, peppers and garlic. Cook the bacon until crisp. You can either remove it from the pan and add at the very end, or you can leave it in the pot. By removing it you can keep it crisp and add it to the soup right before serving. I usually just keep mine in the pot. Keep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent.
• Add the flour, dill chicken base and garlic salt to the grease. Stir around to make a roux. Slowly add in the milk or half and half. Continue to stir until it is creamy. Let it cook until quite thick. It should be the consistency of thick gravy.
• After the potatoes are done, release the pressure if using an IP. If you are boiling, then drain all but about four cups of the water.
• Once the creamy base is thick, add in the potatoes and all of the liquid from the IP or all of the liquid that you reserved. Stir until completely combined. Let the soup cook for five to ten minutes to combine all of the flavors.
• That's it! Now you can top with shredded cheese if you like and the bacon if you reserved it. Enjoy!

OLD-FASHIONED POTATO SOUP

Steps:

• Cook and stir bacon in medium saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add carrots, celery and yellow onions to reserved drippings; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook and stir 1 min. Gradually stir in milk; cook 3 min. or until vegetable mixture is slightly thickened, stirring constantly. Add cream cheese; cook on medium-low heat 2 to 3 min. or until completely melted.
• Add potatoes and chicken broth; stir. Bring to boil on medium heat; cover. Simmer on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
• Serve topped with bacon and green onions.

GERMAN POTATO BACON SOUP

Steps:

• Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
• Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
• Stir sour cream into the soup; cook another 1 to 2 minutes.

OLD FASHIONED POTATO & SAUSAGE SOUP

Steps:

• In large Dutch oven melt margarine.
• Brown the sausage and drain off all but 1 tablespoon of dripping.
• Add all other ingredients except egg yolk, flour and milk.
• Bring to a boil and simmer until potatoes are tender.
• Mix yolk and flour until pea-size and crumbly.
• Add to soup, stirring constantly.
• Cook for one to two minutes.
• Add milk and heat.
• Serve immediately.