THICK AND CREAMY POTATO BACON SOUP RECIPE
This rich and creamy potato bacon soup is sure to warm your heart from the inside on even the coldest winter night.
Provided by Jerry
Categories soup
Time 45m
Number Of Ingredients 9
Steps:
- Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings.
- Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often. (Add more bacon drippings if onion looks dry. This will depend on the size of your pot and particular onion.)
- Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.
- Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you've got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.
- Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
- Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
- Share and Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 373 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
POTATO SOUP
One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
CREAMY POTATO BACON SOUP
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
POTATO RICE SOUP
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
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
WILD RICE POTATO SOUP
You need to have 2 cups of cooked wild rice for this recipe. You might want to use this recipe by Tish, Recipe #106087 to cook your rice.
Provided by Charlotte J
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
- In a large pan add onion, patatoes, carrot, and celery.
- Just barely cover veggietables with water and simmer until tender.
- Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
- Heat.
- Salt to your taste.
- Serve.
Nutrition Facts : Calories 415.4, Fat 9.2, SaturatedFat 4.5, Cholesterol 25, Sodium 514.4, Carbohydrate 71.5, Fiber 7.5, Sugar 5.5, Protein 13.8
CREAMY POTATO SOUP
This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY BACON, RICE & POTATO SOUP
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
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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