Potato Soup With Blue Cheese And Bacon Food

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

POTATO SOUP WITH CHEESE AND BACON

Steps:

• In a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes.
• Remove the cooked bacon to a paper towel-lined plate and reserve.
• While the bacon is cooking, fill a large bowl with cold water and add the chopped leeks and swish vigorously to release any possible grit.
• Using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water.
• Add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes.
• To the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and Tabasco sauce and bring up to a bubble over high heat.
• Reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes.
• When the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth.
• Add cheddar cheese and Parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes.
• Adjust seasonings to taste, salt, pepper and Tabasco sauce.
• Serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika.

POTATO-BLUE CHEESE SOUP

Steps:

• Melt butter in large saucepan over medium high heat.
• Add onion; cook 5 minutes or until soft.
• Add garlic; cook 1 minute.
• Add potatoes; cook 5 minutes.
• Add broth; bring to a boil.
• Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
• Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
• (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG

Steps:

• For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
• For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
• For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
• Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

DUTCH OVEN BACON CHEESEBURGER SOUP

Steps:

• Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
• Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add bacon and ground beef to the soft potatoes; mix well.
• Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
• Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.

BLUE CHEESE AND BACON SOUP

Steps:

• Heat butter in large saucepan over med heat until foam subsides.
• Add leeks, mushrooms and cauliflower.
• Cover and cook, stirring occasionally for 5 minutes.
• Add stock and bring to boil.
• Lower heat, cover and simmer for 10 minutes.
• Transfer mixture to a food processor.
• Add blue cheese and puree for 1 minute or until smooth.
• Serve immediately with crumbled bacon on top.

POTATO, BACON & BLUE CHEESE BAKE

Steps:

• Preheat your oven to 190c.
• Combine potatoes, onions, bacon and half the cheese in a bowl.
• Season with the salt and pepper.
• Spoon into a oven proof baking dish-10 cup capacity-and sprinkle over the thyme.
• Whisk together the cream and stock, and pour over the potatoe mix.
• Sprinkle with the remaining cheese and bake uncovered in the preheated oven for 1 hour 20 minutes or until golden brown.
• Serve at once.

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.

BLUE-POTATO SOUP

Steps:

• Melt the butter in a 3-quart saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.
• In batches, carefully purée the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

TOMATO AND BLUE CHEESE SOUP WITH BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
• Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
• Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
• Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
• Ladel into warmed bowls and sprinkle with crumbled bacon.

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.

CANADIAN BACON POTATO SOUP

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.