POTATO BEER CHEESE SOUP
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
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
CHEDDAR POTATO SOUP WITH BACON
Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.
Categories Gourmet Soup/Stew Cheese Potato Super Bowl Quick & Easy Lunch Cheddar Bacon White Wine Winter Simmer Sugar Conscious
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
- Reduce heat to low and gradually stir in Cheddar (do not let boil).
- Divide soup among 4 bowls and sprinkle with bacon and chives.
POTATO & SAVOY CABBAGE SOUP WITH BACON
A warming, hearty soup with that takes just 20 minutes to make
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Soup, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
- While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
BEER, BACON (!) POTATO SOUP- AKA 'MAN SOUP'
I would say this soup is a once a year type indulgence- if you are on a diet, turn away now. That is how powerful this soup is, even reading the ingredients will make a dieter faint. I made this after reading "The Fundamental Techniques of Classic Cuisine", by the French Culinary Institute. I went into the grocery story with a very limited knowledge of the fundmantels and a strong desire to make a potato soup that would clog my aerteries but good! I think I found it! Please consider the constitution of people you serve this to! It is not to be fed to the weak. With great soup comes great responsibility. This is not a quick soup or one of the full day-long beauties. It is in-between but it is just what you want when you feel a need to 'splurge.' I reserve the use of this soup for Super Bowl Sundays. And yes, the pun is defintely intended.
Provided by Dantana
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Bake the 4 potatoes. To do this, scrub clean, coat lightly with oil and salt them (Kosher salt strongly preferred) (nay a requirement!). Preheat oven to 400 and bake for 45 minutes. Adjust cooking time to make sure they pierce easily with a fork.
- As the potatoes cook, chop onion and celery and start the bacon.
- Bacon needs to be cut into 1" pieces and cook in a heavy bottom soup pot. Cook on medium heat and take it out when done (I like it crispy).
- Once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. I must note this is not for health, but for flavor and texture!
- In the grease of the bacon, put in the chopped onion and celery.
- Sautee until translucent, about 5 minutes.
- Add the 4 T butter and stir until it melts. Yes, at first this seems like a lot of grease!
- Sprinkle the flour (sifted if possible) onto the onion/celery mix. Add at least 1/2 cup, up to one full cup. Stirring continuously, this makes a paste.
- You are now basically making a roux with the vegetables- called singering if you want to throw french cuisine words around!
- Stir this until all of the flour and fats are combined smoothly. Keep stirring it another 5 minutes until it becomes a 'blonde' roux (a light tan color).
- Slowly at first (about 1/4 cup at a time) add the chicken broth. Continue to add broth to keep the now paste-like roux softened. Add more and more at a time to get the roux into a creamy texture. It should continue to accept more liquid.
- After about half the broth has been added you can just dump in the rest. However use common sense here. Keep stirring. You never want to let it get too watery.
- Once all the broth has been added, bring in the two 12 oz bottles of beer. Please use a local microbrwery. I use 'winter ale'. Add this a little at a time and continue to stir. Your loving stirring is what is going to make this an awesome soup. I think I already said this, but this soup is to be used for good only. If you are planning on a nefarious use of the soup then go ahead and throw all of the ingredients in at once.
- You (if you are good) will now have a thickly flowing base.
- Cut the baked potatoes into 1" chunks, skins and all.
- Add these to the pot and stir in to incorporate.
- Using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. Add water to thin if necessaary. Don't add too much liquid until the blending is done.
- Add 1 Cup sour cream to the soup.
- Add 1 bag of shredded sharp cheese to the soup.
- Let soup cook 10-20 minutes on memdium-low to blend.
- Serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions.(and the pun was soouper bowl in case you did not get it!).
POTATO SOUP WITH CHEESE, BACON, AND SAUSAGE
Creamy, cheesy, savory: its the perfect comfort food for a cold, chilly night!
Provided by Janet-Mountain Kitchen
Categories Soup
Time 4h30m
Number Of Ingredients 13
Steps:
- Cook sausage and bacon, cut up bacon, then set aside.
- Dice onion and sauté in 1-2 Tbsp. of bacon and sausage grease.
- Peel and dice potatoes.
- Place potatoes, sausage, onions, paprika, bay leaves and salt and pepper in slow cooker or pot on stove. Pour in stock.
- *If using a slow cooker, cook on medium for 6-8 hours, or high for 4-5 hours. If cooking on stovetop, cook until potatoes are tender ~ 30 minutes. I use the slow cooker to develop flavors.
- Around 15-20 minutes prior to serving. melt butter in frying pan.
- Add flour and whisk until mixture is completely combined.
- Cook 1 minute.
- Gradually add in evaporated milk, stirring constantly until completely smooth.
- Allow mixture to continue to cook until it reaches a simmer, and thickens. (It will be quite thick.)
- Add rue to soup, and stir in.
- Then stir in sour cream and cheese.
- Once all ingredients are combined, use a potato masher and mash ingredients to desired consistency. (This is optional and mainly affects the potatoes, but also assists to thicken the soup.) Allow to sit for 15-20 minutes while cooking bacon.
- Cook bacon until crisp, then stir into soup.
- Garnish with cheese and enjoy.
Nutrition Facts : ServingSize 1.5 c., Calories 571 kcal, Sodium 799 mg, Fat 37 g, Carbohydrate 34 g, Fiber 1 g, Protein 25 g
POTATO BACON SOUP
We just adore the creaminess of this potato soup. Filled with potato flavor, creamy and so good. The cream cheese gives the soup a unique flavor and adds to the creaminess. This is warm and hearty. It can stand on its own, but is perfect with a sandwich or salad, too. Any level cook can make this delicious meal.
Provided by Amber Franks
Categories Cream Soups
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions.
- 2. Cook until tender. Once tender, I used a potato masher to mash a few to make the soup kinda thick. (Don't mash ALL the potatoes because you still want chunks of potato in the soup!)
- 3. Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
- 4. Add half the bacon, soups, butter, and spices.
- 5. Cook for another 10 or so minutes. This is when you can add the optional milk if you want a thinner soup.
- 6. Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish. ***I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices... just because we love the cheddar taste! ****
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
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- Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Add the onion and shallot to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.
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