Cream Of Bacon Soup Food

CREAM OF BACON SOUP

Steps:

• In a small bowl, whisk together the milk and flour until the ingredients are thoroughly mixed and there are no flour lumps. Set aside.
• In a small saucepan, cook the bacon pieces over medium heat stirring occasionally, so they don't burn. Cook for 7 to 10 minutes until bacon reaches the desired consistency. Remove the bacon pieces from the pan and place on a paper towel. Drain the grease from the pan.
• Add the broth, garlic powder, onion powder and paprika to saucepan. Bring the broth to a low simmer, then pour in the milk mixture. Continue to stir until the mixture begins to thicken, about 5 to 10 minutes, then add the bacon pieces back in. Stir to combine.
• Use immediately, or stove in the refrigerator for up to 3 days for use in casseroles or any dish that needs condensed cream of bacon soup.

CREAM OF BACON SOUP

Steps:

• In a large skillet over low heat, melt 1 tablespoon of the butter and olive oil together. Saute the onion and celery, stirring occasionally, until translucent and tender, without browning. Add the garlic during the last 2 minutes of cooking and cook until fragrant. Remove from heat, cover and reserve.
• Cook the chopped bacon in the soup pot over medium heat until browned and crispy. Drain on paper towels and reserve.
• Pour out the bacon grease, reserving 2 tablespoons. Clean the pot, add the reserved bacon grease and the remaining 2 tablespoons butter. Melt over medium heat and sprinkle with 1/3 cup flour. Whisk until blended to make a roux.
• Slowly add the warmed chicken stock, milk, half and half, salt and white pepper, whisking constantly until mixture is smooth and creamy.
• Add the reserved onion-celery-garlic mixture and the drained, cooked bacon (reserving 2 tablespoons for garnish).
• Cook for 5 more minutes to blend flavors, stirring constantly.
• Serve garnished with shredded cheddar cheese and chopped green onions or parsley.

CREAM OF BROCCOLI, BACON & POTATO SOUP

Steps:

• Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
• Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

CREAM OF CAULIFLOWER AND BACON SOUP

Steps:

• In a large skillet, over medium heat, saute the cauliflower, onion and crumbled bacon in the margarine.
• Whisk in the flour.
• Add the chicken stock, milk and Worcestershire sauce.
• Stir in the cheese and, as soon as the cheese melts, the parsley.
• Continue to simmer over low heat until the cauliflower is tender.

CREAMY MUSHROOM AND BACON SOUP

Steps:

• In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan.
• Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly.
• Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half.
• Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup.
• OR just use a stick blender right in the pan to make a lovely smooth soup.
• Season with the salt and pepper.

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.

GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP

Steps:

• Empty cans of chicken broth in pot.
• Add cubed potatoes and bring to a boil.
• While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
• Crumble bacon and add to broth.
• Add diced ham to broth (optional).
• In a sauce pan melt butter and add diced onion, celery and carrots.
• Pan fry until soft.
• When potatoes are done add the celery, carrot and onion mixture with butter to broth.
• Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
• Be careful not to have soup at a heavy boil or cream will curdle.
• Add enough cream to make soup look creamy throughout.
• Add cheese (optional).
• Mix corn starch with very cold water and add to soup.
• Continue medium boil until soup thickens.
• If it isn't thick enough repeat corn starch and add slowly.
• Remove from heat and enjoy.
• Soup will thicken when it gets cold.
• Can add milk or water to thin out.