Baked Potato Soup With Optional Bacon Recipes

LOADED BAKED POTATO SOUP WITH BACON

Steps:

• Heat a large pot over medium-high heat. Add Thick-Cut Bacon (4 slice) cook until crispy, often stirring to evenly cook bacon, about 6 minutes. Transfer bacon to a paper towel-lined plate to cool. Remove bacon grease from pan and reserve or discard.
• You can either add 1 tablespoon of the bacon grease or Olive Oil (1 tablespoon) to the pan to sauté the vegetables.
• In the same pot, heat the olive oil or bacon grease over medium heat. Once the oil is hot, dice and add Yellow Onion (1 cup) and minced Garlic (2 teaspoon). Sauté for 6 minutes, until the onions are tender and translucent.
• Add Russet Potato (3 cup), Fresh Rosemary (2 sprig), Fresh Thyme (3 sprig), Unsalted Chicken Broth (3 cup), Milk (1 cup) and Kosher Salt (1 teaspoon) to the pot. Stir to combine, and turn heat to high. Once the soup comes to a boil, cover with a lid and reduce heat to medium low.
• Cook for 10 minutes, or until the potatoes are tender. Remove and discard rosemary and thyme sprigs.
• Add the Idaho Spuds Country Buttered Flavor (1 package) to the pot. Stir to combine. Turn off heat and add plain Greek Yogurt (1/4 cup), Shredded Cheddar Cheese (1/4 cup) and chopped Fresh Chives (1 tablespoon), stir to combine.
• Taste the soup and season with more salt and Ground Black Pepper (to taste) as desired. Serve soup topped with more yogurt, Shredded Cheddar Cheese (to taste), Bacon (to taste), and Fresh Chives (to taste).
• Serve and enjoy!

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

BAKED POTATO SOUP (WITH OPTIONAL BACON)

Steps:

• In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 - 30 minutes, until the potatoes mash easily.
• Carefully press a potato masher through the soup until most of the potatoes are broken up.
• Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
• Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.

BAKED POTATO SOUP I

Steps:

• Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
• Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

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!

BAKED POTATO AND BACON SOUP

Steps:

• Melt butter into a Dutch oven or large pot. Add garlic and saute lightly. Add flour and then use a wire whisk to thoroughly blend. Cook the roux (flour and butter), whisking lightly until it is a very light, golden color. Slowly add milk into the roux, whisking until smooth, giving it time to thicken and heat.Stir in the salt and pepper as it thickens.
• Cut potatoes in half and scoop out the interior into a medium bowl. Mash potato meal with a fork, breaking up any larger lumps. Chop up half of the emptied potato skins and add them to the bowl, discard the rest.
• Add potato meal and skins to the thickened, heated milk mixture. Add green onions, crumbled bacon, sour cream and grated cheddar cheese. Wisk until smooth and cheese has melted. Serve and enjoy!

BAKED POTATO SOUP WITH BACON

Steps:

• Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
• Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
• Serve topped with reserved green onions, bacon, cheese and sour cream.

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.