FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
DELICIOUS CHEESY BAKED POTATO & BACON SOUP
This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad.
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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
This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.
Provided by Miss Annie
Categories One Dish Meal
Time 1h
Yield 16 cups
Number Of Ingredients 11
Steps:
- Cook bacon in a large stockpot over medium heat until crispy.
- Add onion and cook 4-5 minutes, until tender.
- Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
- Add potatoes and garlic, and mix well with bacon and onions.
- Add stock or water and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add cream and mustard; stir to blend.
- Remove bayleaf and purée about 1/2 of the soup in a blender.
- Mix blended soup with the rest of the soup.
- Adjust seasonings.
- To serve, ladle soup into bowls and top with chopped scallions.
Nutrition Facts : Calories 226.3, Fat 11.3, SaturatedFat 5.1, Cholesterol 26.2, Sodium 172.4, Carbohydrate 27.5, Fiber 2.6, Sugar 1.6, Protein 4.6
BACON CHEDDAR POTATO SOUP
Provided by Food Network
Time 20m
Yield 4 c (960 ml)
Number Of Ingredients 8
Steps:
- 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- 5.Reduce speed to Variable 3.
- 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.
BACON & BAKED POTATO SOUP
Potato soup with sharp Cheddar cheese = comfort & cozy:) If you chose to add bacon, I think a peppery-rubbed bacon. That is delicious! If you choose a vegetarian soup - ignore the bacon and add just the sauteed mushrooms, & use the vegetable broth! Complete the menu with hot, crusty, out-of-the-oven bread, and a sliced tomato & onion salad with a vinaigrette.;)
Provided by Manami
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Scrub potatoes with a vegetable brush; pat dry & prick with a fork.
- Bake in a 425º F oven for 40-60 minutes or until tender; cool.
- Peel potatoes, if desired, & chop potatoes; set aside.
- In a heavy large saucepan or Dutch oven, melt butter or margarine over medium heat.
- Add onions, celery, & sliced mushrooms.
- Cook and stir about 5 minutes or until crisp-tender.
- Stir in flour, thyme, salt, pepper & crushed red pepper.
- Add half-and-half, or milk, or soy milk all at once, as well as, cherry tomatoes.
- Cook and stir for 5-6 minutes or until thickened and bubbly.
- Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
- Slightly mash potatoes with the back of a spoon or a potato masher.
- For the topping, reserve 2 tablespoons of the bacon.
- Stir the remaining bacon and 1 tablespoon of the green onion into soup.
- Heat through.
- To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.
- ENJOY!
Nutrition Facts : Calories 599.1, Fat 48.1, SaturatedFat 26.1, Cholesterol 124.4, Sodium 628.2, Carbohydrate 25.8, Fiber 2.2, Sugar 2, Protein 17.6
BECCA'S POTATO BACON SOUP
This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!
Provided by Reebs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
- Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
- Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 40.8 g, Cholesterol 27.6 mg, Fat 8.2 g, Fiber 4.9 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 982.7 mg, Sugar 7.9 g
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
BAKED POTATO SOUP WITH BACON
Savor the heartwarming, comforting taste of Baked Potato Soup with Bacon. We added crispy bacon, shredded cheese, green onions and sour cream to our hearty baked potato soup.
Provided by My Food and Family
Categories Onions
Time 30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
BAKED POTATO AND BACON SOUP
We love this soup as it is hearty, flavorful and perfect for a quick dinner. This goes together quickly, particularly if you bake the potatoes earlier in the day, so they are cool and ready to handle when you are ready to start.
Provided by Likkel
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter into a Dutch oven or large pot. Add garlic and saute lightly. Add flour and then use a wire whisk to thoroughly blend. Cook the roux (flour and butter), whisking lightly until it is a very light, golden color. Slowly add milk into the roux, whisking until smooth, giving it time to thicken and heat.Stir in the salt and pepper as it thickens.
- Cut potatoes in half and scoop out the interior into a medium bowl. Mash potato meal with a fork, breaking up any larger lumps. Chop up half of the emptied potato skins and add them to the bowl, discard the rest.
- Add potato meal and skins to the thickened, heated milk mixture. Add green onions, crumbled bacon, sour cream and grated cheddar cheese. Wisk until smooth and cheese has melted. Serve and enjoy!
Nutrition Facts : Calories 465.8, Fat 25.8, SaturatedFat 14.9, Cholesterol 77.3, Sodium 1232.5, Carbohydrate 36.5, Fiber 1.9, Sugar 13.5, Protein 22.3
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- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Discard bay leaf. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
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