Creamy Potato And Peppered Bacon Soup Recipes

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.

ROASTED PEPPER POTATO SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

CREAMY POTATO & BACON SOUP

Steps:

• Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
• Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
• Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted--do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.

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.

CREAMY POTATO AND PEPPERED BACON SOUP

Steps:

• In a large stockpot, combine two large chicken thighs and 3 quarts of water. Bring to a boil over high heat and turn to medium high. Let cook for about 25 to 30 minutes. Remove chicken from water and save for another recipe. Wash potatoes and cut into 1 inch chunks. Add to boiling water. Roughly chop onion and add to the pot. If you are using canned broth, simply bring to a boil and add the potatoes and onion. Add garlic powder, salt, pepper and oregano. Cook, over medium high heat, for about 20 minutes or until potatoes are tender.
• Meanwhile, in a large skillet, cook bacon over medium high heat until nicely browned. Drain on paper towels. Cut into 1/2 inch pieces and add to the pot.
• In a medium sized saucepan, melt butter over medium high heat.
• Add flour and stir.
• Slowly add milk, whisking constantly until mixture thickens, about 10 to 12 minutes.
• Pour into soup. Cook and stir over medium high heat for an additional 10 to 12 minutes.
• Sprinkle with fresh chives and serve with a green salad and soft French bread. Serves 8 to 10.