Creamy Bacon Rice Potato Soup Recipes

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CREAMY POTATO BACON SOUP



Creamy Potato Bacon Soup image

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.

Provided by Holly Nilsson

Categories     Dinner     Lunch     Soup

Time 45m

Number Of Ingredients 12

8 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 ribs celery (diced)
3 cups chicken broth (low sodium )
16 ounces baking potatoes (peeled and diced ½", about 2 medium potatoes)
¼ teaspoon dried thyme
1 cup heavy cream
1 tablespoon cornstarch
salt & pepper to taste
cayenne (pinch)
parmesan cheese & sliced green onions for garnish

Steps:

  • Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
  • Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
  • Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
  • Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
  • Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Nutrition Facts : ServingSize 1.25 cup, Calories 506 kcal, Carbohydrate 28 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 982 mg, Fiber 2 g, Sugar 2 g

SPEEDY CREAM OF WILD RICE SOUP



Speedy Cream of Wild Rice Soup image

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon. -Joanne Eickhoff, Pequot Lakes, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup water
4-1/2 teaspoons dried minced onion
2/3 cup condensed cream of potato soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cooked wild rice
1/2 cup half-and-half cream
2 bacon strips, cooked and crumbled

Steps:

  • In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Nutrition Facts : Calories 333 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 835mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

POTATO RICE SOUP



Potato Rice Soup image

Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)

Provided by winkki

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
4 tablespoons olive oil
1 medium onion, chopped
1 large potato, peeled &, diced
1 cup cooked rice
2 cups vegetable broth
2 cups water
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon grated parmesan cheese (optional)

Steps:

  • In lg. saucepan, saute garlic in oil until light brown.
  • Add remaining ingredients except cheese.
  • Stir, bring to boil; simmer 1 hr, stirring occasionally.
  • Stir in cheese just before serving, if desired.

Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3

CREAMY BACON, RICE & POTATO SOUP



Creamy Bacon, Rice & Potato Soup image

Make and share this Creamy Bacon, Rice & Potato Soup recipe from Food.com.

Provided by Sherry Carl

Categories     White Rice

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

9 slices bacon
1 onion, chopped
1 tablespoon olive oil
1 1/2 cups rice, cooked
2 pints half-and-half cream
2 (11 ounce) cans cream of potato soup
2 cups sharp cheddar cheese, shredded

Steps:

  • Cook bacon. Drain and crumble. Set aside.
  • Saute onion in oil.
  • Bring half and half and cream of potato soup to a slow simmer.
  • Add cooked rice, crumbled bacon, sauted onion. Simmer 5 minutes.
  • Add cheese, stir until melted and serve.

Nutrition Facts : Calories 390.2, Fat 25.4, SaturatedFat 12.9, Cholesterol 63.6, Sodium 709.4, Carbohydrate 28.9, Fiber 0.7, Sugar 1.5, Protein 11.4

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