My Delicious Baked Potato And Bacon Soup Recipes

MY DELICIOUS BAKED POTATO AND BACON SOUP

Steps:

• Preheat oven to 400
• Pierce potatoes with a fork, place of a baking sheet and bake for 1 hour or until tender.
• Remove from oven and cool slightly.
• Partially mash potatoes, including skins with a potato masher and set aside.
• Cook the bacon in a Dutch oven until crisp, remove from pan and crumble.
• Add the onion to bacon drippings in pan and saute 5 minutes;add salt,garlic and bay leaf and saute for 2 minutes.
• Add potatoes, milk, pepper and broth and bring to a boil.
• Reduce heat and simmer for 10 minutes. Discard bay leat and stir in parsley if desired.
• Remove from stove and top individual servings with bacon,green onion and cheese

DELICIOUS CHEESY BAKED POTATO & BACON SOUP

Steps:

• In a large soup pot melt butter over medium-high heat.
• Add in garlic; cook stirring for about 2 minutes.
• Add in flour then stir until smooth (about 1 minute).
• Gradually add milk and half and half stirring constantly until thickened and smooth.
• Add potatoes and onions; bring to a boil, stirring constantly.
• Reduce heat; simmer for 10 minutes.
• Add remaining ingredients; stir until cheese is melted.
• Serve immediately.
• Delicious!

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.