Diy Instant Potato Bacon And Chive Soup Recipes

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CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)



Creamy Potato Soup with Sour Cream, Bacon and Chives Recipe - (4.5/5) image

Provided by jads8627

Number Of Ingredients 10

6 strips bacon
1 large onion, chopped
3 large cloves garlic, chopped
3 pounds unpeeled russet or baking potatoes, cut into 1-inch chunks
6 cups vegetable or chicken broth
Kosher salt
Black pepper, freshly ground
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
1/4 cup chives, chopped

Steps:

  • In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

BACON AND POTATO SOUP



Bacon and Potato Soup image

A delicious winter warmer.

Provided by Kwollak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

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.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g

CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY



Creamy Bacon Chive Hasselback Potatoes Recipe by Tasty image

Here's what you need: potatoes, bacon, butter, garlic, fresh parsley, milk, cream cheese, salt, pepper, fresh chives

Provided by Matthew Francis Johnson

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 potatoes
1 lb bacon, cut into 1.5-inch (4 cm) slices
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 tablespoon fresh parsley, minced
1 cup milk
8 oz cream cheese
½ teaspoon salt
¼ teaspoon pepper
1 cup fresh chives, chopped, extra for garnish

Steps:

  • Preheat oven to 425°F (220°C).
  • Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
  • Microwave your potatoes for 5 minutes per potato.
  • Mix together melted butter, minced garlic, and minced parsley.
  • Brush on the potato. Sprinkle with salt and pepper to taste.
  • Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
  • Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
  • In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
  • Add in the chopped chives to the cream cheese sauce.
  • Stir and pour over the crispy potatoes. Add extra chives for garnish.
  • Enjoy!

Nutrition Facts : Calories 980 calories, Carbohydrate 36 grams, Fat 71 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams

VERY EASY POTATO BACON SOUP



Very Easy Potato Bacon Soup image

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

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

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

DIY INSTANT TOMATO SOUP



DIY Instant Tomato Soup image

All you need is hot water and presto! Instant tomato soup.

Provided by Food Network Kitchen

Time 10m

Yield 2 cups

Number Of Ingredients 5

1/4 cup tomato powder
1 tablespoon instant nonfat dry milk powder
2 teaspoons vegetable bouillon granules
Pinch cayenne pepper
Freshly ground black pepper

Steps:

  • Add the tomato powder, milk powder, bouillon granules, cayenne and 1/8 teaspoon black pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
  • To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.

CREAMY POTATO AND CHIVES SOUP



Creamy Potato and Chives Soup image

Make and share this Creamy Potato and Chives Soup recipe from Food.com.

Provided by Millereg

Categories     Chicken

Time 1h5m

Yield 80 fluid ounces, 7-10 serving(s)

Number Of Ingredients 16

1 1/4 lbs russet potatoes, peeled and diced into ½ inch squares
6 ounces unsalted butter
3/4 cup flour
1 (6 ounce) onions, chopped
2 tablespoons vegetable oil
7 cups water
1 bay leaf
2 tablespoons chopped fresh chives (more if desired)
1 1/2 tablespoons chicken bouillon powder
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups whole milk
4 fluid ounces table cream
12 fluid ounces sour cream
crouton, if desired (to garnish)

Steps:

  • Cook the potatoes until they are tender; set aside.
  • Prepare roux: melt the butter in a small saucepan over medium heat.
  • Gradually whisk in the flour until it is well combined.
  • Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
  • To make the soup: in large kettle, sauté the onion in oil until it is soft.
  • Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
  • Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
  • Add the sour cream and potatoes.
  • Simmer until soup reaches 160°F.
  • Remove the bay leaf.
  • Remove from the heat and serve with croutons if desired.

POTATO CHIVE SOUP



Potato Chive Soup image

The homespun flavor in every spoonful of this delicate cream soup disguises its easy preparation. Based on a favorite restaurant soup, this version comes in handy when there are extra mashed potatoes from a holiday meal. -Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

1/2 cup butter, cubed
1 medium onion, chopped
1/2 cup minced fresh chives
1 carton (32 ounces) chicken broth
2-1/2 cups mashed potatoes (with added milk and butter)
1 cup heavy whipping cream or half-and-half cream
Oyster crackers, optional

Steps:

  • In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes., In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.

Nutrition Facts : Calories 293 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 791mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

INSTANT POTATO SOUP



Instant Potato Soup image

My aunt asks for this every year for Christmas. It is great to take to work for lunches, or for a quick snack or meal.

Provided by pastrytiff

Categories     Vegetable

Time 12m

Yield 1 quart

Number Of Ingredients 8

1 3/4 cups instant mashed potatoes
1 1/2 cups powdered milk
2 tablespoons instant chicken bouillon
2 teaspoons dried onion flakes
1 teaspoon dried parsley
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric

Steps:

  • Mix all ingredients together.
  • Place items in desired container (jar or bag).
  • Attach tag with preparation directions.
  • Stir 1/2 cup of prepared mix into 1 cup boiling water.
  • ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
  • I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.

Nutrition Facts : Calories 1263.8, Fat 51.7, SaturatedFat 32.3, Cholesterol 186.3, Sodium 987.8, Carbohydrate 145.1, Fiber 6.4, Sugar 77.6, Protein 58

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