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Creamy Potato And Bacon Soup


quite simple, not alot of work involved. produces a wonderful soup full of flavour! i made this recipe a few weeks ago on a very cold day. as for preperation of the bacon, you can choose to cook it in the stock pot, leaving behind as much fat as possible for flavour, and add back after cooking of the rest of the soup, or do as i've suggested with the microwave. i suggested the microwave because making the bacon cripsy is much easier this way.

Time: 60 minutes


  • cook onion and garlic in a stock pot until onion is tender
  • pour in vegetable stock
  • add potatoes and bay leaves to the mix
  • cook until potatoes are just tender
  • while waiting for potatoes to cook , place bacon pieces on a microwave safe dish
  • place into microwave and set timer for 2-3 minutes to crispen bacon
  • if you prefer your bacon still a bit crisper set time for a further 2-3 minutes
  • for a smooth soup , pour mixture into a food processor
  • pulse a couple of times , then put onto a slow blend for 30 seconds
  • for a coarse soup , use a potatoe masher or hand blender to break up potatoes just a bit
  • add bacon to soup just before serving

creamy potato and bacon soup image

Number Of Ingredients: 7


  1. garlic
  2. onion
  3. bacon
  4. vegetable stock
  5. thickened cream
  6. bay leaves
  7. potatoes


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.

Recipe From

Provided by Michelle Anne

Time 55m

Yield 2


  • 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.

Very Easy Potato Bacon Soup image

Number Of Ingredients: 10


  • 2 tablespoons butter
  • ¾ cup finely chopped onion
  • 2 cups peeled and diced potatoes
  • 1 ½ cups water
  • ½ teaspoon dried dill weed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¾ cups milk
  • 3 tablespoons real bacon bits
  • 1 tablespoon dried parsley, or to taste


This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!

Recipe From

Provided by Reebs

Time 45m

Yield 6


  • Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
  • Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
  • Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

Becca's Potato Bacon Soup image

Number Of Ingredients: 12


  • 6 slices cooked bacon, crumbled, or more to taste
  • 6 cups peeled and cubed potatoes
  • 4 cups chicken broth, or more as needed
  • 2 carrots, shredded
  • 1 yellow onion, chopped
  • 1 tablespoon dried parsley
  • ½ teaspoon celery seed
  • salt and ground black pepper to taste
  • 2 cups milk
  • ¼ cup all-purpose flour
  • 4 slices American cheese, cut into small pieces
  • 6 green onions, chopped


Recipe From

Yield bowls


  • 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!


Number Of Ingredients: 9


  • •1/2 lb (1/2 package) thick cut pepper bacon, cooked until crisp and chopped
  • •2 - 3 tbsp. Bacon drippings
  • •1 large onion, chopped
  • •4 cloves garlic, minced
  • •5 lbs. russet or red potatoes, peeled and cut in 1-inch cubes
  • •32 oz. chicken stock (approximate)
  • •1/2 pint heavy cream
  • •1/8 lb (1/2 stick) unsalted butter
  • •Salt and pepper to taste


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.

Recipe From

Provided by Miss Annie

Time 1h

Yield 16 cups


  • 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.

Bacon and Potato Soup image

Number Of Ingredients: 11


  • 1/2 lb bacon, diced
  • 1 large onion, diced
  • salt & pepper
  • 1 sprig fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
  • 1 teaspoon chopped garlic
  • 2 quarts vegetable stock or 2 quarts water
  • 1 cup cream
  • 1/4 cup whole grain mustard (one spiked with horseradish is wonderful)


This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Recipe From

Provided by Taste of Home

Time 1h

Yield 8-10 servings (2-3/4 quarts).


  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Creamy Potato Soup image

Number Of Ingredients: 11


  • 7 medium potatoes, peeled and cubed
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 quart water
  • 4 teaspoons chicken bouillon granules
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 quart milk
  • Sour cream and shredded cheddar cheese, optional


We just adore the creaminess of this potato soup. Filled with potato flavor, creamy and so good. The cream cheese gives the soup a unique flavor and adds to the creaminess. This is warm and hearty. It can stand on its own, but is perfect with a sandwich or salad, too. Any level cook can make this delicious meal.

Recipe From

Provided by Amber Franks

Time 45m


  • 1. Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions.
  • 2. Cook until tender. Once tender, I used a potato masher to mash a few to make the soup kinda thick. (Don't mash ALL the potatoes because you still want chunks of potato in the soup!)
  • 3. Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
  • 4. Add half the bacon, soups, butter, and spices.
  • 5. Cook for another 10 or so minutes. This is when you can add the optional milk if you want a thinner soup.
  • 6. Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish. ***I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices... just because we love the cheddar taste! ****

Potato Bacon Soup image

Number Of Ingredients: 13


  • 6-7 large potatoes, peeled and cut into bite-size pieces (a little less than 5 lbs)
  • 1 medium onion, chopped
  • 2 can(s) chicken broth (14.5 oz each)
  • 1 can(s) cream of chicken soup (10.75 oz)
  • 1 can(s) cream of celery soup (10.75 oz)
  • 8 oz cream cheese, softened & cubed
  • 1 tsp garlic powder
  • 1/2 stick unsalted butter
  • salt & pepper, to taste
  • 1/2 c milk, optional (for thinning, but I never use it. I like thick soup!)
  • 1 pkg real bacon bits or 6 cooked crumbled bacon (use the amount you like...we love bacon around here!)
  • cheddar cheese, shredded
  • green onions


After playing around with several recipes, I arrived at this. It leaves a bit of room for flexibility, while being satisfying, hot and hearty on a cold winter day. THIS is comfort food!

Recipe From

Provided by Terrie Hoelscher

Time 40m


  • 1. Peel and cut potatoes into approx. 1/2" cubes. Place in a medium sized pot, with just enough water to cover, and let them simmer while preparing the soup base.
  • 2. In a heavy, large pot, melt the butter and saute' the onion for about 5 minutes, stirring constantly, until bubbly and golden. Don't let the butter burn!
  • 3. Sprinkle the flour all over the sizzling onions, and stir well. This will be your roux; cook for about 2 minutes on med-low, stirring constantly, until the flour is golden brown. Don't let it burn or stick!
  • 4. When the roux is ready, season with garlic powder and s&p. Pour in the chicken stock, stirring constantly with a small whisk to get rid of lumps. Stir well, and allow to cook for a minute or two, to 'thicken' a bit. Add the milk to the soup base and blend well.
  • 5. Add the shredded carrot and blend. Add the can of "cream of ...." soup - I use either cream of chicken, cream of celery, or cream of mushroom...whatever I have in my pantry!
  • 6. Add the shredded cheddar cheese, cubed cream cheese, and bacon bits. Drain the potatoes well, and add them to the soup base.
  • 7. Cook for another 15 - 20 minutes, until potatoes are completely done, and all the cheddar cheese and cream cheese cubes have melted.
  • 8. Using a hand potato masher, make a few stabs into the pot to break up some of the potatoes -- don't mash all of them, as you want chunky potatoes in the soup. The 'mashed' ones will thicken the soup nicely.
  • 9. Serve, and garnish with a tiny pinch of shredded carrot, a pinch of bacon bits, and the diced scallions, including some of the green tops, for color.

Creamy Potato Bacon Soup image

Number Of Ingredients: 15


  • 3 - 4 medium red potatoes
  • 1/2 stick butter
  • 1/4 c diced onion
  • 1/4 c all purpose flour
  • 1 tsp garlic powder
  • s & p, to taste
  • 2 c chicken stock, light
  • 1 c 2% milk
  • 2 Tbsp shredded carrot, for color, and garnish
  • 1 can(s) cream of ..... soup
  • 1 c shredded cheddar cheese
  • 3 oz cream cheese, cubed
  • 1/4 c real bacon bits (packaged, or you can make your own)
  • diced scallions, green tops included
  • finely shredded carrot, for garnish

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