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.
Nutrition Facts : ServingSize 1.25 cup, Calories 506 kcal, Carbohydrate 28 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 982 mg, Fiber 2 g, Sugar 2 g
VERY EASY POTATO BACON SOUP
Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.
Provided by Michelle Anne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 43.4 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 1101.5 mg, Sugar 13.8 g
CREAMY CHUNKY POTATO SOUP
"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 599mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
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