Crisp Bacon Potato Soup Sp5 Recipes

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

BAKED POTATO SOUP WITH BACON

Steps:

• Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
• Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
• Serve topped with reserved green onions, bacon, cheese and sour cream.

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.

CRISP BACON & POTATO SOUP #SP5

Steps:

• In a large skillet fry the bacon crisp, remove and place on paper towels, pouring 1/2 the bacon fat off and St aside for rue later. Next, pour the bag of Simply Potatoes and onion into the skillet and brown cooking 1/2 way. Remove the potatoes and onion set aside. Replace the bacon fat you set aside earlier into the pan add the flour and make a paste, add the chicken stock and stir until it thickens.
• In a large skillet fry the bacon crisp , remove the bacon and drain on paper towels and remove 1/2 the bacon fat and set aside later for rue.
• In a 2 quart pan replace the bacon fat you set aside earlier, and add the flour, making a paste, add in the chicken stock to thicken the soup slightly stirring until all paste is dissolved into stock.
• Pour the bag of Simply Potatoes with onion into the same skillet and brown cooking till tender, remove and set aside.
• Pour into the stock potatoes and onion along with 4 slices of the Applewood bacon that has been crumbled and chopped celantro. Heat to a boil for 10 minutes then turn off turn off. Salt and pepper to taste.
• Ladel into bowels crumble 1 slice of crisp Applewood bacon on top of each bowl garnish with a sprig of celantro.

KB'S BAKED POTATO SOUP #SP5

Steps:

• To make soup, in a large stock pot place 2 tablespoon of butter or olive oil, diced onions, and bacon. Sauté until the onions begin to brown and the bacon starts to crisp up. Once the onion are light brown and the bacon crisp add the milk. Bring milk up to a slight simmer, add mashed potatoes until you get the soup as thick or as thin as you would like. In the meantime, heat oven to 425 degrees, use the remaining butter or olive oil toss the diced potatoes and place on a cookie sheet. Roast until they begin to brown slightly. Remove and allow to cool. Once you have it at the right consistency to the soup, add the roasted diced potatoes and heat through.
• Serve in bowls and top with your favorite baked potato toppings. Garnish top soup with sour cream, cheddar cheese, diced chives, or whatever you would put on your baked potato.
• Enjoy!

CRISP POTATO AND BACON CASSEROLE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel potatoes and cut into 3/4-inch cubes.
• Transfer potatoes to a 2 1/2-quart shallow baking dish and toss with oil, rosemary, salt, and pepper.
• Arrange potatoes in 1 layer and scatter bacon on top.
• Bake until bacon is crisp and potatoes are cooked through and golden around edges, about 35 minutes.
• Loosen potatoes with a metal spatula before removing from dish.

VERY EASY POTATO BACON SOUP

Steps:

• Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
• Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.