Easy Bacon Cheese Potato Soup With Sour Cream Food

POTATO SOUP WITH SOUR CREAM

Steps:

• Set aside 4 potatoes; peel and cube the remaining potatoes.
• Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
• Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
• Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

EASY POTATO SOUP

Steps:

• Cook potatoes according to package directions.
• While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
• Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
• Serve with baked potato toppings: cheese, bacon, green onions.

EASY CHEESY POTATO BACON SOUP

Steps:

• Add bacon pieces to a large pot. Turn heat to medium and cook until bacon is cooked through but only slightly crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.
• Spoon off and discard all but about 1 tablespoon of the bacon fat. Add onions and celery to the pot and cook over medium heat, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 5 minutes, until the onions have just begun to turn translucent around the edges.
• Add potatoes and chicken broth to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
• Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
• In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
• Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
• Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
• Add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together.
• Ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Enjoy!

CREAMY POTATO SOUP

Steps:

• Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
• Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
• Sprinkle in the flour and whisk to combine. The mixture will be thick.
• Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
• Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn't boil as the milk can burn.
• When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
• Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

DELICIOUS CHEESY BAKED POTATO & BACON SOUP

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!

COMFORTING CREAM CHEESE POTATO SOUP WITH BACON OR HAM

Steps:

• In a stockpot or Dutch oven, bring the broth to a boil over high heat.
• Add diced potatoes and onions and return to a boil.
• Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
• Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
• Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
• Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
• Serve soup hot with a side salad and a crusty baguette.

EASY BACON & CHEESE POTATO SOUP WITH SOUR CREAM

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and chili powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
• Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
• Serve soup topped with reserved bacon, cheese, onions and sour cream.