Thick Creamy Potato Bacon Soup 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.

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!

THICK & CREAMY POTATO SOUP

Steps:

• Use large stock pot with lid. Add first five ingredients. Cook on medium until potatoes are soft and can pierce with fork.
• Add the bacon, ham, and cheese. turn stove to medium-low. stirring often. when cheese is melted mix the gravy mix with a little bit of cold water till creamy then add to soup. Add evaporated milk and more pepper. let simmer 1 hour stirring often.
• If you have a large enough pot this recipe is easy to double. Can always be frozen for later.
• Everyone always likes crackers with their soup but this soup is so thick you really wont need them.

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.

THICK AND CREAMY BACON POTATO SOUP

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. (add more bacon drippings if onions look dry. This will depend on the size of your pot and particular onion.) 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 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!

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.

DELICIOUS THICK CREAMY POTATO SOUP

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!

THICK & CREAMY POTATO BACON SOUP

Steps:

• 1. Over medium heat cook your bacon ends and pieces in a very large pot to about 3/4 of the way done. If your grocery store does not have bacon ends and pieces you can get 1" thick slickes in your deli. Its about 5 lbs. Once cooked thoroughly remove from pan and place on plate to cool. Drain grease from pan except for about 2 tablespoons. Add chopped onion and saute till they begin to sweat.
• 2. Once onion is sweating add the evaporated milk and turn heat down to a very low medium. In two separate sauce pans boil your celery and your carrots in water till they are about half way done. I have found that if you cook them all the way from start to finish in the soup the flavor of these two things will out weigh the bacon/potato flavor.
• 3. Once the celery and the carrots are half way cooked, drain off water and add to the soup base along with the uncooked potatoes. Separate the fat and the bacon chunks and cube the bacon or make small bite size pieces. Add to soup base. Turn heat up to medium high checking on it very, very frequently so you don't burn or scald it.
• 4. Cook this on medium high heat. Once the potatoes are done which should be about 25-35 minutes you can add your potato buds. Cook for another 15-20 minutes. This thickens the soup and helps with the creamy flavor.
• 5. If you like to use crock pots you can do a longer cooking version in a crock pot. I have been known to let this cook all day in a crock pot. Same prep though. I just cook it on low. This take me about 5-6 hours.

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.

BAKED POTATO SOUP (THICK & CREAMY)

Steps:

• In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
• Remove bacon drippings into a cup.
• Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
• Cook, stirring, until vegetables are tender.
• Stir in the sliced green onions and flour until blended.
• Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
• Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
• Continue cooking until cheese is melted.
• Blend about 1/3 of the soup in batches until smooth.
• Add the blended soup back into the pot and add sour cream.
• Cook, stirring constantly, (don't walk away at all) until soup is hot.
• Serve the soup garnished with bacon and extra sliced green onions, if desired.