Quick Potato Bacon Cheese Soup Food

CREAMY POTATO BACON SOUP

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.

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!

CHEESY POTATO SOUP WITH BACON

Steps:

• Chop scallions, separating green and white parts. Set aside.
• Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
• Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
• Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
• Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

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.

POTATO, CHEESE AND BACON SOUP

Steps:

• Melt the butter in a large pan, add the bacon and cook until crisp.
• Remove the bacon from the pan with a slotted spoon, leaving as much fat as possible.
• Add the onion to the same pan and cook for 5 minutes, or until very soft and golden.
• Add the paprika and cook for further 30 seconds.
• Return the bacon to the pan and add the potato and stock.
• Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes are very soft.
• Stir or mash lightly to break up the potato.
• Add the Cheddar and stir well, until it is melted through.
• Season with salt and pepper to taste and serve topped with a sprinkling of chopped chives.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

THE BEST BACON, POTATO AND CHEESE SOUP!!

Steps:

• 1. Place oil into large stockpot and heat.
• 2. Cut bacon into small pieces and cook until somewhat crispy. You can drain abit of the oil at this point if desired.
• 3. Add onions to the bacon in pot and cook until tender.
• 4. Add potatoes in large stockpot and cover with water. Cook until potatoes are almost tender.
• 5. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
• 6. Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

BACON CHEDDAR POTATO SOUP

Steps:

• Chop onions and celery, if using a food processor don't chop these too fine.
• In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
• Add potatoes and broth, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
• In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
• To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
• Stir in the cheese, bacon bits, parsley, pepper and paprika.
• Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
• Garnish with croutons, if desired.

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!

QUICK CREAMY POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
• Brown onions in bacon fat over medium heat.
• Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
• Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

QUICK POTATO BACON CHEESE SOUP

Steps:

• In medium pot, add potatoes,cilantro,water,pepper, onion flakes, bay leaf, seasoning and bacon.
• Simmer about ten minutes.
• Take out bay leaf.
• Add soups and cheese.
• Turn heat on low and stir until blended and melted.
• I serve with cornbread.
• Note: You may combine soups, 1 can Cream of Chicken and 1 can Pepper Jack Soup if you want a little more spice in the soup. Add more water if necessary, a little at a time.