Crisp Bacon Potato Soup Sp5 Recipes

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

CRISPY POTATO AND ARTICHOKE NAPOLEONS #SP5'

Steps:

• In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. Rinse out skillet.
• Meanwhile, in large bowl toss Simply Potatoes Garlic and Herb Hash Browns with parmigiano reggiano until well blended. Heat 1 tablespoon reserved drippings in same nonstick skillet over medium heat. In batches, mound 1/4 cupfuls of potato mixture in skillet; spread each to a 4-inch circle. Cook 3 minutes or until browned and crisp, turning once. Remove to paper towel-lined plate; keep warm. Repeat with remaining potato mixture and drippings as needed.
• Meanwhile, heat Simply Potatoes Mashed Potatoes as directed on package; stir in artichoke hearts. Place 4 potato patties on each of 4 warmed dinner plates. Mound 2/3 of the mashed potato mixture on potato patties; sprinkle with all but 2 tablespoons of bacon and top each with a second potato patty. Mound remaining mashed potatoes in center of each napoleon; sprinkle with reserved 2 tablespoons bacon.

CRISPY POTATO BLT TACOS #SP5

Steps:

• In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Reserve 3 tablespoons of drippings; rinse out skillet.
• Heat reserved drippings in same skillet over medium heat. Add potatoes to skillet; spread in even layer. Cover with lid. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown. Keep skillet covered during cooking time.
• Fill tortillas with potatoes, lettuce, bacon and salsa.

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.

CRISPY POTATO AND BACON WAFFLES #SP5

Steps:

• In a large bowl, beat milk and eggs together.
• Gently stir in flour just until moistened.
• Mix in Simply Potatoes O'Brien Hash Browns and bacon crumbles.
• Bake in a preheated waffle iron until golden brown.
• Serve with topping of choice.

KB'S BAKED POTATO SOUP #SP5

Steps:

• To make soup, in a large stock pot place 2 tablespoon of butter or olive oil, diced onions, and bacon. Sauté until the onions begin to brown and the bacon starts to crisp up. Once the onion are light brown and the bacon crisp add the milk. Bring milk up to a slight simmer, add mashed potatoes until you get the soup as thick or as thin as you would like. In the meantime, heat oven to 425 degrees, use the remaining butter or olive oil toss the diced potatoes and place on a cookie sheet. Roast until they begin to brown slightly. Remove and allow to cool. Once you have it at the right consistency to the soup, add the roasted diced potatoes and heat through.
• Serve in bowls and top with your favorite baked potato toppings. Garnish top soup with sour cream, cheddar cheese, diced chives, or whatever you would put on your baked potato.
• Enjoy!

SIMPLY POTATOES SPICY CHIPOTLE AND BACON CREAM SOUP #SP5

Steps:

• Add bacon to a large skillet and fry over medium-high heat until crispy. Remove the bacon to a plate covered with several paper towels; set aside.
• Roughly chop the chipotle peppers and add them to a large pot or Dutch oven along with the adobo sauce, hash browns, and chicken stock; bring the mixture to a boil over high heat.
• When the mixture has come to a boil, decrease the heat to medium and place a lid on the pot or Dutch oven; cook for 20 minutes.
• Uncover the pot or Dutch oven, and then whisk in the sour cream; cook for 10 minutes.
• Remove the mixture from the heat, and either puree the soup with an immersion blender, or in small batches using a normal blender.
• Crumble the bacon into small pieces and sprinkle on top of each individual bowl of soup before serving.

AUTUMN SOUP WITH CRISPY BACON

Steps:

• Peel sweet potatoes with a vegetable peeler. Cut them in half lengthwise, and then cut them crosswise to make 1/2-inch slices. Peel rutabaga with a small sharp knife and cut into 1/2-inch pieces.
• Cut 3 slices of bacon into small pieces and place in a medium pot with a cover. Heat gently for a few minutes, until fat is rendered, making sure bacon does not crisp. Add sweet potatoes and rutabagas. Using large spoon, toss vegetables to coat with bacon fat. Cook over medium heat for 2 minutes.
• Add 5 cups water, 1 teaspoon salt, and 12 black peppercorns. Bring to a boil. Lower heat to medium and cover pot. Cook for 45 minutes, or until vegetables are very soft.
• Meanwhile, in a nonstick skillet, cook remaining bacon on both sides until just crisp, then place on paper towels to drain.
• Working in 2 batches, transfer vegetables and cooking liquid to bowl of a food processor. Process until very, very smooth. Return to pot. Add salt to taste and gently reheat. Ladle soup into bowls and crumble crisp bacon on top.

BACON AVOCADO POTATO HASH SKILLET #SP5

Steps:

• Heat Broiler in the oven on high for 5 minute.
• Place Simply Potatoes on a baking sheet, and spray the top with cooking spray.
• Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast!
• While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels.
• Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown.
• Dice up the avocados, and toss with the eggs. Stir in salsa.
• Take hashbrowns out of the oven once they have browned.
• Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix.
• Pick whatever cheese you like, and sprinkle it over the top. Enjoy!

CRISP BACON & POTATO SOUP #SP5

Steps:

• In a large skillet fry the bacon crisp, remove and place on paper towels, pouring 1/2 the bacon fat off and St aside for rue later. Next, pour the bag of Simply Potatoes and onion into the skillet and brown cooking 1/2 way. Remove the potatoes and onion set aside. Replace the bacon fat you set aside earlier into the pan add the flour and make a paste, add the chicken stock and stir until it thickens.
• In a large skillet fry the bacon crisp , remove the bacon and drain on paper towels and remove 1/2 the bacon fat and set aside later for rue.
• In a 2 quart pan replace the bacon fat you set aside earlier, and add the flour, making a paste, add in the chicken stock to thicken the soup slightly stirring until all paste is dissolved into stock.
• Pour the bag of Simply Potatoes with onion into the same skillet and brown cooking till tender, remove and set aside.
• Pour into the stock potatoes and onion along with 4 slices of the Applewood bacon that has been crumbled and chopped celantro. Heat to a boil for 10 minutes then turn off turn off. Salt and pepper to taste.
• Ladel into bowels crumble 1 slice of crisp Applewood bacon on top of each bowl garnish with a sprig of celantro.