CREAM OF POTATO SOUP
I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.
Provided by Nimz_
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
- In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
- When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
- Reduce heat to medium and when the soup is NOT boiling.
- Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
- Add cheese and stir until melted.
- Remove about half of the soup mixture and place in blender.
- Blend until smooth then return to soup to thicken.
- If it isn't thick enough, mix corn starch with cold water and add to soup.
- Simmer on medium heat for about an hour or until it thickens stirring occasionally.
- Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.
ULTIMATE BREAKFAST CASSEROLE
The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress!
Provided by LyShanya Davis
Categories Breakfast and Brunch Potatoes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
- Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.
Nutrition Facts : Calories 444 calories, Carbohydrate 26.7 g, Cholesterol 142.7 mg, Fat 37.1 g, Fiber 2.1 g, Protein 16.7 g, SaturatedFat 19.1 g, Sodium 922.5 mg, Sugar 1.3 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
THE ULTIMATE POTATO SOUP RECIPE
An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
Provided by Sam Merritt
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g
BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
THICK AND CREAMY POTATO BACON SOUP RECIPE
This rich and creamy potato bacon soup is sure to warm your heart from the inside on even the coldest winter night.
Provided by Jerry
Categories soup
Time 45m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 455 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 373 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BACON AND POTATO SOUP
This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.
Provided by Miss Annie
Categories One Dish Meal
Time 1h
Yield 16 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.3, Fat 11.3, SaturatedFat 5.1, Cholesterol 26.2, Sodium 172.4, Carbohydrate 27.5, Fiber 2.6, Sugar 1.6, Protein 4.6
CREAMY POTATO SOUP WITH BACON
This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.
Provided by Lisa Longley
Categories Soup
Time 1h
Number Of Ingredients 13
Steps:
- In a large heavy bottomed stock pot, cook the bacon until just crispy.
- Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft. About 5 to 7 minutes.
- Stir in the flour into the vegetable mixture. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about two minutes at the most.
- Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.
- Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!
Nutrition Facts : Calories 485 kcal, Carbohydrate 65 g, Protein 21 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 575 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 6 g, ServingSize 1 serving
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 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
MOM'S CREAM OF POTATO SOUP WITH BACON
I just love this potato soup recipe , my Mom taught me how to make this while I was growing up and it's the only one that I will make. My family and friends love it and can't wait tell I make it again , Anyone can easily make this but they say it just tastes better when I make it. Now mind you it's not a soup that is fat free...
Provided by Karla Everett
Categories Other Soups
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a large dutch oven or boiling pot place your potatoes , onions and celery and cover with just enough water to be about 1" above the potatoes. Add the garlic and pepper but NOT the salt yet. Cover the pot with the lid ajar and bring to a hard boil.
- 2. Mean while cut up your bacon into about 1" pieces and fry over medium / high heat.
- 3. Fry the bacon pieces until it's nicely browned & crisp.
- 4. Once the bacon has become really crisp but not burnt , than you pour grease and all the bacon into your boiled potatoes and veggies. Yes I said grease and all!! Be careful because the hot grease hitting the boiling water will splatter up.
- 5. Once the veggies are tender (about 20 minutes) pull off the burner and add the canned milk. Now this is when you salt your soup ( if you salt it before adding the milk you take a chance of the milk curdling).
- 6. To thicken up the soup add the instant potatoes , the amount depends on how thick you like your soup to be. Add a little than stir up and wait to give it time to swell and thicken your soup up , if it's not thick enough add some more. If you get it too thick just add milk. This is when I will sample it and make sure that it's got enough seasoning to my liking , if not I add more salt and garlic powder.
- 7. Note : This soup freezes really good for another quick meal. My sister makes a clam cowder by adding clams and corn to this soup.
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THE BEST POTATO SOUP! | GIMME SOME OVEN
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- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
- Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes.
- Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)
- Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.
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