Creamy Potato Bacon Soup Whole30 Food

BACON AND POTATO SOUP

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.

CREAMY POTATO SOUP WITH BACON {WHOLE30}

Steps:

• Heat a large stock pot/dutch oven (cast iron preferred) over medium-hi heat and add the bacon to cook. Once crisp, use a slotted spoon to drain on paper towels and set aside. Reserve about 3-4 Tbsp of the bacon fat in the pot and discard the rest.
• Lower the heat to medium and add the onions. Cook about 3-5 minutes or until soft and fragrant.
• Add the garlic and cook another minute until soft and fragrant. Add the potatoes and toss to coat. Sprinkle the tapioca flour over the potatoes and stir to coat. Add in the broth, coconut milk, salt, pepper, and nutritional yeast. Stir to combine everything well.
• Bring the mixture to a boil over medium high heat and cook until potatoes are fork tender - about 10-12 minutes. Lower the heat to medium low.
• Now you will blend half of the soup mixture one of two ways. First - If you have an immersion blender, remove half of the soup to another pot and puree only one half of the soup (it doesn't matter which half you puree)
• Second - if you're using a regular blender. Carefully transfer half of the soup to the blender (using a ladle works best) and puree until smooth.
• Combine the pureed soup with the chunky half and stir well. If you decide you want the soup creamier with fewer chunks of potato, you can puree another batch of soup.
• Add 3/4 of the bacon to the soup and allow it to simmer for a few minutes. The bacon will make the soup saltier, so don't add any additional salt until you've allowed the flavors to blend. After 5 minutes or so, taste the soup and season with additional sea salt and black pepper, if desired.
• Garnish with plenty of thinly sliced scallions or chives to serve and the remaining bacon. Enjoy! Store leftovers covered in the refrigerate for up to 4 days.

THICK AND CREAMY POTATO BACON SOUP RECIPE

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!

BECCA'S POTATO BACON SOUP

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.

CREAMY POTATO BACON SOUP

Steps:

• 1. Peel and cut potatoes into approx. 1/2" cubes. Place in a medium sized pot, with just enough water to cover, and let them simmer while preparing the soup base.
• 2. In a heavy, large pot, melt the butter and saute' the onion for about 5 minutes, stirring constantly, until bubbly and golden. Don't let the butter burn!
• 3. Sprinkle the flour all over the sizzling onions, and stir well. This will be your roux; cook for about 2 minutes on med-low, stirring constantly, until the flour is golden brown. Don't let it burn or stick!
• 4. When the roux is ready, season with garlic powder and s&p. Pour in the chicken stock, stirring constantly with a small whisk to get rid of lumps. Stir well, and allow to cook for a minute or two, to 'thicken' a bit. Add the milk to the soup base and blend well.
• 5. Add the shredded carrot and blend. Add the can of "cream of ...." soup - I use either cream of chicken, cream of celery, or cream of mushroom...whatever I have in my pantry!
• 6. Add the shredded cheddar cheese, cubed cream cheese, and bacon bits. Drain the potatoes well, and add them to the soup base.
• 7. Cook for another 15 - 20 minutes, until potatoes are completely done, and all the cheddar cheese and cream cheese cubes have melted.
• 8. Using a hand potato masher, make a few stabs into the pot to break up some of the potatoes -- don't mash all of them, as you want chunky potatoes in the soup. The 'mashed' ones will thicken the soup nicely.
• 9. Serve, and garnish with a tiny pinch of shredded carrot, a pinch of bacon bits, and the diced scallions, including some of the green tops, for color.

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.

30 MINUTE DAIRY FREE POTATO SOUP

Steps:

• Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
• Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.
• Blend the diced potatoes (excluding the 1 cup you set aside), onion, chicken stock, and 1 cup canned coconut milk until smooth.
• Pour the blended soup back into your pot. Add the 1 cup diced potatoes you set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.
• Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.

CREAMY POTATO SOUP WITH BACON

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!

CREAMY POTATO & BACON SOUP (WHOLE30)

Steps:

• 1. Cook bacon in a large saucepan and then remove the bacon to paper towels and leave the grease. I have also cooked the bacon in the microwave in a microwave safe plate lined with paper towels then squeezed the grease out of the paper towels into the pot I cook the soup inches Works fine that way too.
• 2. Saute the onions in the bacon grease for 4 minutes or until they are tender.
• 3. Sprinkle with arrowroot starch then cook and stir for about 1 minute.
• 4. Slowly add chicken broth while stirring.
• 5. Add the potatoes and bring to a boil.
• 6. Reduce heat and simmer for 15 to 30 minutes, or until potatoes are very tender.
• 7. Use a potato masher to mash the potatoes. If you like chunks of potato, don't mash much. If you like it less chunky, mash a lot. If you like it creamier, you can use an immersion blender.
• 8. Add nutritional yeast and stir.
• 9. Add coconut milk and stir.
• 10. Sprinkle with salt and pepper to taste and crumbled bacon.
• 11. Additional toppings could include green onions, fresh basil, fresh pico de gallo (shredded cheese or sour cream if you're not on Whole30 and tolerate dairy).

CREAMY SAUSAGE & POTATO SOUP

Steps:

• Add oil to your soup pot on medium-high heat. Once oil is hot, add diced bacon, onion, and sausages. Sauté, stirring frequently, until onion is tender and bacon is fully cooked. You should see some browning on your sausages.
• Add chicken stock and potatoes (peeled and diced into 1 inch cubes) to the soup pot. Season with the salt, pepper, garlic powder, and dried thyme (or dried chives). Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
• Once cooked, remove 1 to 2 cups of the diced potatoes from chicken stock. (Going with 2 cups will give you a thicker finished soup. It's okay if a little onion or bacon gets mixed in but don't pull out any of the sausage.) Blend with 1/2 cup canned coconut milk until smooth. The consistency will be close to thick mashed potatoes. Add back to your soup and stir until well combined. Now your soup is creamy! Taste and add more salt if desired.

POTATO PARSNIP AND LEEK SOUP

Steps:

• Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
• In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
• Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
• Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
• Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
• Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
• Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.