Garlic Bacon Potato Soup Recipes

LOADED POTATO SOUP

Steps:

• Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
• Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
• Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
• Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
• Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
• Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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.

GARLIC BACON POTATO SOUP

Steps:

• Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.
• Wrap each bulb separately in foil.
• Bake at 350 degrees for 1 hours.
• Remove to a wire rack & let cool for 10 minute.
• Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.
• Cook the bacon in a large saucepan over medium-high heat until crisp.
• Add the onion, carrot, & minced garlic and saute for 5 minutes.
• Add the potatoes, broth & bay leaf.
• Season with salt & pepper.
• Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.
• Remove the bay leaf and stir in the rosemary.
• Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
• Stir in the half & half.
• Simmer over low heat until hot.
• Remove from heat and stir in the chopped parsley.

GARLIC POTATO SOUP

Steps:

• Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.