Bacon Bean And Potato Soup Recipes

GREEN BEAN, POTATO, AND BACON SOUP

Steps:

• In a large pot or Dutch oven, cook bacon pieces until slightly crispy. Remove bacon with a slotted spoon and drain excess fat, but don't wipe the bottom clean.
• Add onion to the pot and sauté in bacon drippings until soft.
• While the bacon and onions are cooking, boil the potatoes until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• When the beans and potatoes are done, add the bacon back in the pot, add green beans and mashed potatoes, and cover with the milk and cream. Stir to combine.
• Warm for a bit until heated through, taking care not to boil.
• Add salt and pepper to taste.
• Serve hot, garnishing each bowl with snipped chives, if desired.

BACON BEAN AND POTATO SOUP

Steps:

• The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches. Let the beans soak in the refrigerator over night.
• The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.
• While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Sauté the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.
• While the vegetables are sautéing, peel the potatoes then cut them into 1/2-inch cubes. Drain the soaked beans in a colander and rinse them briefly.
• Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.
• Use an immersion blender to purée about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully purée the warm soup. Return the puréed soup to the pot and stir to combine with the rest.
• Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed. Serve hot.

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, POTATO, WHITE BEAN AND RED PEPPER SOUP

Steps:

• Place the bacon in a large saucepan and cover with water. Simmer over moderately high heat for 5 minutes. Drain and pat dry the bacon on paper towels. Wipe out saucepan and return the bacon to pan. Fry over medium high heat until golden and crisp about 4 minutes. Drain the bacon on paper towel, discard all the fat from pan and wipe out with paper towels. Reserve bacon on the side.
• Add butter to pan and reduce heat to moderate heat. Add vegetables and saute until soft. Add broth and simmer until potatoes are soft and start breaking down. Simmer for 45 minutes and serve with crumbled bacon on top.

KALE-POTATO SOUP WITH BACON

Steps:

• Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
• Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.
• Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.
• Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds.

POTATO, GREEN BEAN & BACON SOUP

Steps:

• Peel and cut potatoes into 1/8s. Boil either on your stove or in the microwave until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• n your dutch oven, cook bacon pieces until slightly crispy, remove bacon with a slotted spoon, drain excess fat, but don't wipe the bottom clean.
• Add onion to dutch oven and sauté in drippings until soft.
• Add bacon back in, add green beans, mashed potatoes, and cover with milk and cream.
• Warm for a bit until heated through, taking care not to boil.
• Salt & Pepper to taste.

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.

EASY BEANS & POTATOES WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

CREAMY GREEN BEAN AND POTATO SOUP

Steps:

• Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
• Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
• Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
• Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.