Garlic Bacon Potato Soup Recipes

BACON, POTATO AND LEEK SOUP WITH ROASTED GARLIC

Steps:

• Preheat oven to 400F. Trim about 1/2-inch off the top of the head of garlic, exposing all the cloves inside and drizzle with olive oil. Wrap the heads in foil and bake for 40-45 minutes, or until cloves are soft. When done, remove foil and set aside to cool. When cool enough to handle simply put some pressure on the cloves and they will slide out.
• Heat a 2­-quart pot over medium heat and add the butter (or ghee) and olive oil to the pot and stir until melted. Add the sliced leeks and potatoes and cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 6-8 minutes.
• Add the chicken stock, white wine, diced garlic, thyme, and a generous pinch of salt and pepper. Stir to combine, scraping up any stuck bits from the bottom of the pan. Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 20-25 minutes.
• When the potatoes are tender, remove a couple of cups of the potatoes (see notes) and puree the remainder of the soup using an immersion blender or a regular blender (in batches) and return it back to the pot. Add the bacon, sour cream, and half and half and season with salt and black pepper. Warm on medium heat for five minutes and serve garnished with a drizzle of olive oil and chopped parsley.

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.

GARLIC POTATO SOUP

Steps:

• Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

GARLIC BACON POTATO SOUP

Steps:

• Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.
• Wrap each bulb separately in foil.
• Bake at 350 degrees for 1 hours.
• Remove to a wire rack & let cool for 10 minute.
• Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.
• Cook the bacon in a large saucepan over medium-high heat until crisp.
• Add the onion, carrot, & minced garlic and saute for 5 minutes.
• Add the potatoes, broth & bay leaf.
• Season with salt & pepper.
• Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.
• Remove the bay leaf and stir in the rosemary.
• Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
• Stir in the half & half.
• Simmer over low heat until hot.
• Remove from heat and stir in the chopped parsley.

POTATO, BACON, AND GRUYèRE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
• In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
• In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
• Just before serving, stir in parsley.

ROASTED GARLIC POTATO SOUP

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

GARLIC POTATO SOUP (ANOTHER ONE)

Steps:

• Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
• Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.
• Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
• Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
• Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired.
• Using immersion blender, process soup until creamy, with some potato chunks remaining.
• Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.)
• Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
• For Garlic Chips.
• Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.

HEARTY GARLIC POTATO SOUP

Steps:

• Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a large bowl and mash. Set aside mashed potatoes and remaining potato mixture., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a Dutch oven, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened., Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. Add mashed potato mixture; cook and stir until heated through. Add reserved potato and sausage mixtures. Heat through.