Ellens Outstanding Bacon Potato Soup 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.

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.

BEER, BACON (!) POTATO SOUP- AKA 'MAN SOUP'

Steps:

• Bake the 4 potatoes. To do this, scrub clean, coat lightly with oil and salt them (Kosher salt strongly preferred) (nay a requirement!). Preheat oven to 400 and bake for 45 minutes. Adjust cooking time to make sure they pierce easily with a fork.
• As the potatoes cook, chop onion and celery and start the bacon.
• Bacon needs to be cut into 1" pieces and cook in a heavy bottom soup pot. Cook on medium heat and take it out when done (I like it crispy).
• Once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. I must note this is not for health, but for flavor and texture!
• In the grease of the bacon, put in the chopped onion and celery.
• Sautee until translucent, about 5 minutes.
• Add the 4 T butter and stir until it melts. Yes, at first this seems like a lot of grease!
• Sprinkle the flour (sifted if possible) onto the onion/celery mix. Add at least 1/2 cup, up to one full cup. Stirring continuously, this makes a paste.
• You are now basically making a roux with the vegetables- called singering if you want to throw french cuisine words around!
• Stir this until all of the flour and fats are combined smoothly. Keep stirring it another 5 minutes until it becomes a 'blonde' roux (a light tan color).
• Slowly at first (about 1/4 cup at a time) add the chicken broth. Continue to add broth to keep the now paste-like roux softened. Add more and more at a time to get the roux into a creamy texture. It should continue to accept more liquid.
• After about half the broth has been added you can just dump in the rest. However use common sense here. Keep stirring. You never want to let it get too watery.
• Once all the broth has been added, bring in the two 12 oz bottles of beer. Please use a local microbrwery. I use 'winter ale'. Add this a little at a time and continue to stir. Your loving stirring is what is going to make this an awesome soup. I think I already said this, but this soup is to be used for good only. If you are planning on a nefarious use of the soup then go ahead and throw all of the ingredients in at once.
• You (if you are good) will now have a thickly flowing base.
• Cut the baked potatoes into 1" chunks, skins and all.
• Add these to the pot and stir in to incorporate.
• Using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. Add water to thin if necessaary. Don't add too much liquid until the blending is done.
• Add 1 Cup sour cream to the soup.
• Add 1 bag of shredded sharp cheese to the soup.
• Let soup cook 10-20 minutes on memdium-low to blend.
• Serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions.(and the pun was soouper bowl in case you did not get it!).

BECCA'S POTATO BACON SOUP

Steps:

• 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.

BACON-POTATO SOUP

Steps:

• In a deep, heavy pot, saute bacon for a few minutes.l.
• Add onions and cook 5-10 minutes or until soft but not brown.
• Blend in flour and gradually stir in bouillon.
• Add potatoes; cover and simmer one hour.
• Mix egg yolks into sour cream. Spoon a little hot soup into cream mixture, then slowly stir cdream mixture into hot soup.
• Simmer 5-8 minutes; do not boil.
• Add herbs. (I think this step is optional - good without).
• Ladle into deep, warmed soup bowls or mugs.

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp. Remove and drain on paper towels.
• Chop all the vegetables.
• Add olive oil to the pan and add onion, carrot and celery as they are cut up. Sauté until onion is soft but not brown, about 3 to 4 minutes.
• Stir in chicken broth, potatoes and pepper. Bring to boil, reduce heat and simmer covered until potatoes are tender, about 10 to15 minutes.
• Stir in cheese and heat until just melted - do not boil.
• Chop bacon and add to soup.
• Adjust seasoning to taste by adding salt if desired. Serve at once.

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.