Cream Of Potato Bacon Soup Food

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ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

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.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

BECCA'S POTATO BACON SOUP



Becca's Potato Bacon Soup image

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

6 slices cooked bacon, crumbled, or more to taste
6 cups peeled and cubed potatoes
4 cups chicken broth, or more as needed
2 carrots, shredded
1 yellow onion, chopped
1 tablespoon dried parsley
½ teaspoon celery seed
salt and ground black pepper to taste
2 cups milk
¼ cup all-purpose flour
4 slices American cheese, cut into small pieces
6 green onions, chopped

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

CREAM OF POTATO SOUP



Cream of Potato Soup image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Provided by Nimz_

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

  • In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
  • In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
  • When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
  • Reduce heat to medium and when the soup is NOT boiling.
  • Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
  • Add cheese and stir until melted.
  • Remove about half of the soup mixture and place in blender.
  • Blend until smooth then return to soup to thicken.
  • If it isn't thick enough, mix corn starch with cold water and add to soup.
  • Simmer on medium heat for about an hour or until it thickens stirring occasionally.
  • Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

THE ULTIMATE POTATO SOUP RECIPE



The Ultimate Potato Soup Recipe image

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Provided by Sam Merritt

Categories     Soup

Time 30m

Number Of Ingredients 14

6 strips (uncooked) bacon (cut into small pieces)
3 Tablespoons butter (unsalted or salted will work)
1 medium yellow onion (chopped (about 1.5 cup/200g))
3 large garlic cloves (minced)
⅓ cup all-purpose flour ((42g))
2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1" (this was about 6 Large potatoes for me/1.15kg))
4 cups chicken broth ((945ml))
2 cups milk ((475ml))
⅔ cup heavy cream ((155ml))
1 ½ teaspoon* salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder**
⅔ cup sour cream ((160g))
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Steps:

  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g

THICK AND CREAMY POTATO BACON SOUP RECIPE



Thick and Creamy Potato Bacon Soup Recipe image

This rich and creamy potato bacon soup is sure to warm your heart from the inside on even the coldest winter night.

Provided by Jerry

Categories     soup

Time 45m

Number Of Ingredients 9

1/2 pound (1/2 package) thick cut pepper bacon, cooked until crisp and chopped
2 - 3 Tablespoons Bacon drippings
1 large onion, chopped
4 cloves garlic, minced
5 pounds russet or red potatoes, peeled and cut in 1-inch cubes
32 ounces chicken stock (approximate)
1/2 pint heavy cream
1/8 pound (1/2 stick) unsalted butter
Salt and pepper to taste

Steps:

  • Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings.
  • Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often. (Add more bacon drippings if onion looks dry. This will depend on the size of your pot and particular onion.)
  • Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.
  • Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you've got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.
  • Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
  • Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
  • Share and Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 373 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BACON AND POTATO SOUP



Bacon and Potato Soup image

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

1/2 lb bacon, diced
1 large onion, diced
salt & pepper
1 sprig fresh thyme
2 sprigs fresh rosemary
1 bay leaf
15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
1 teaspoon chopped garlic
2 quarts vegetable stock or 2 quarts water
1 cup cream
1/4 cup whole grain mustard (one spiked with horseradish is wonderful)

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

SUE'S CREAM OF BAKED POTATO SOUP



Sue's Cream of Baked Potato Soup image

With a garnish of shredded cheese and crumbled cooked bacon, this rich, velvety soup feels like something you'd get at a restaurant. Serve it with crusty bread and a crisp salad. -Sue Shepard, Terrytown, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 7 servings.

Number Of Ingredients 13

3 medium potatoes
6 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup 2% milk
1/4 cup butter, cubed
1 teaspoon dried basil
1/8 teaspoon pepper
Shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.

Nutrition Facts : Calories 381 calories, Fat 25g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1191mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

CREAMY POTATO BACON SOUP



Creamy Potato Bacon Soup image

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.

Provided by Holly Nilsson

Categories     Dinner     Lunch     Soup

Time 45m

Number Of Ingredients 12

8 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 ribs celery (diced)
3 cups chicken broth (low sodium )
16 ounces baking potatoes (peeled and diced ½", about 2 medium potatoes)
¼ teaspoon dried thyme
1 cup heavy cream
1 tablespoon cornstarch
salt & pepper to taste
cayenne (pinch)
parmesan cheese & sliced green onions for garnish

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.

Nutrition Facts : ServingSize 1.25 cup, Calories 506 kcal, Carbohydrate 28 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 982 mg, Fiber 2 g, Sugar 2 g

CREAM OF BROCCOLI, BACON & POTATO SOUP



Cream of Broccoli, Bacon & Potato Soup image

Combine three favorite soup flavors with our tasty Cream of Broccoli, Bacon & Potato Soup! Try serving this tasty cream of broccoli soup with a side salad.

Provided by My Food and Family

Categories     Soup Recipes

Time 45m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 large baking potato (1/2 lb.), peeled, chopped
4 cups small broccoli florets
1/2 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/3 cup KRAFT Classic Ranch Dressing, divided

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.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 20 g, Fiber 4 g, Sugar 5 g, Protein 9 g

CREAMY POTATO SOUP WITH BACON



Creamy Potato Soup with Bacon image

This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.

Provided by Lisa Longley

Categories     Soup

Time 1h

Number Of Ingredients 13

6 slices thick cut bacon (diced)
1 small yellow onion (diced)
3 stalks of celery (diced)
2 carrots (peeled and diced)
2 cloves garlic (minced)
1/3 cup all purpose flour
2 cups chicken stock
2 pounds russet potatoes (peeled and diced)
2 cups whole milk
salt and pepper (to taste)
shredded cheddar cheese (for topping)
diced scallions (for topping)
bacon pieces (for topping)

Steps:

  • In a large heavy bottomed stock pot, cook the bacon until just crispy.
  • Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft. About 5 to 7 minutes.
  • Stir in the flour into the vegetable mixture. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about two minutes at the most.
  • Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.
  • Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!

Nutrition Facts : Calories 485 kcal, Carbohydrate 65 g, Protein 21 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 575 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 6 g, ServingSize 1 serving

MOM'S CREAM OF POTATO SOUP WITH BACON



Mom's Cream Of Potato Soup With Bacon image

I just love this potato soup recipe , my Mom taught me how to make this while I was growing up and it's the only one that I will make. My family and friends love it and can't wait tell I make it again , Anyone can easily make this but they say it just tastes better when I make it. Now mind you it's not a soup that is fat free...

Provided by Karla Everett

Categories     Other Soups

Time 50m

Number Of Ingredients 9

10-15 russet potatoes ; diced
2 medium onions ; chopped
2 stalks of celery ; chopped
1 to 2 lb bacon , fried crisp
1 tsp garlic powder
1/2 tsp ground black pepper
2 can(s) (12oz each) canned milk
1-2 tsp sea salt
1/2 to 1 c instant mashed potatoes

Steps:

  • 1. In a large dutch oven or boiling pot place your potatoes , onions and celery and cover with just enough water to be about 1" above the potatoes. Add the garlic and pepper but NOT the salt yet. Cover the pot with the lid ajar and bring to a hard boil.
  • 2. Mean while cut up your bacon into about 1" pieces and fry over medium / high heat.
  • 3. Fry the bacon pieces until it's nicely browned & crisp.
  • 4. Once the bacon has become really crisp but not burnt , than you pour grease and all the bacon into your boiled potatoes and veggies. Yes I said grease and all!! Be careful because the hot grease hitting the boiling water will splatter up.
  • 5. Once the veggies are tender (about 20 minutes) pull off the burner and add the canned milk. Now this is when you salt your soup ( if you salt it before adding the milk you take a chance of the milk curdling).
  • 6. To thicken up the soup add the instant potatoes , the amount depends on how thick you like your soup to be. Add a little than stir up and wait to give it time to swell and thicken your soup up , if it's not thick enough add some more. If you get it too thick just add milk. This is when I will sample it and make sure that it's got enough seasoning to my liking , if not I add more salt and garlic powder.
  • 7. Note : This soup freezes really good for another quick meal. My sister makes a clam cowder by adding clams and corn to this soup.

POTATO BACON SOUP



Potato Bacon Soup image

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

6-7 large potatoes, peeled and cut into bite-size pieces (a little less than 5 lbs)
1 medium onion, chopped
2 can(s) chicken broth (14.5 oz each)
1 can(s) cream of chicken soup (10.75 oz)
1 can(s) cream of celery soup (10.75 oz)
8 oz cream cheese, softened & cubed
1 tsp garlic powder
1/2 stick unsalted butter
salt & pepper, to taste
1/2 c milk, optional (for thinning, but I never use it. I like thick soup!)
1 pkg real bacon bits or 6 cooked crumbled bacon (use the amount you like...we love bacon around here!)
cheddar cheese, shredded
green onions

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! ****

CREAMY POTATO SOUP RECIPE



Creamy Potato Soup Recipe image

This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!

Provided by Karen

Categories     Main Course

Time 30m

Number Of Ingredients 15

4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
1 cup diced carrots (about 2 large )
1 clove garlic (mashed and diced)
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor is great)
1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
1 teaspoon kosher salt
1/2 cup butter (one stick)
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups milk (whole milk is best)
cheddar cheese
chopped green onions
chopped parsley

Steps:

  • Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
  • Peel the carrots and dice about the same size as the potatoes. Add to the pot.
  • Smash and mince 1 clove of garlic and add to the pot.
  • Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
  • Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
  • Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
  • Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
  • Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
  • Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
  • Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
  • Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
  • Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
  • Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
  • Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?

Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving

PERFECT POTATO SOUP



Perfect Potato Soup image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 13

6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar

Steps:

  • Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
  • Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
  • Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
  • Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

CREAM OF POTATO SOUP



Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

VERY EASY POTATO BACON SOUP



Very Easy Potato Bacon Soup image

Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.

Provided by Michelle Anne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
¾ cup finely chopped onion
2 cups peeled and diced potatoes
1 ½ cups water
½ teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups milk
3 tablespoons real bacon bits
1 tablespoon dried parsley, or to taste

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.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 43.4 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 1101.5 mg, Sugar 13.8 g

CANADIAN BACON POTATO SOUP



Canadian Bacon Potato Soup image

"Canadian bacon adds a hint of smoky flavor to this hearty soup that my husband loves," writes Cheryl Morgan from her home in Dover, Minnesota. "It doesn't have the typical butter and heavy cream you'll find in many potato soups, but it's still rich and satisfying."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 10

2 medium onions, chopped
4 medium potatoes, peeled and quartered
2 cups chicken broth
1 can (12 ounces) fat-free evaporated milk
5 slices (3 ounces) Canadian bacon, chopped
1 package butter-flavored granules
1/4 teaspoon salt
1/8 teaspoon pepper
7 tablespoons fat-free sour cream
1/3 cup minced chives

Steps:

  • In a large saucepan or Dutch oven coated with cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture., Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.

Nutrition Facts : Calories 156 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 609mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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