Moms Cream Of Potato Soup With Bacon 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.

MOM'S CHEESY POTATO CHOWDER WITH BACON BITS

Steps:

• Mix soup, milk and onion in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and green onions.

MY MOM'S EASY POTATO SOUP

Steps:

• Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
• While waiting on the potatoes, sauté the onions in the butter.
• When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
• When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
• Salt and pepper to taste.
• Serve with cheese and bacon bits as desired.

MOM'S POTATO SOUP

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.

CANADIAN BACON POTATO SOUP

Steps:

• In a large saucepan or Dutch oven coated with cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture., Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.

MOM'S MONDAY LUNCH POTATO SOUP

Steps:

• In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.

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.

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.

MOM'S CREAM OF POTATO SOUP WITH BACON

Steps:

• In a large dutch oven or boiling pot place your potatoes , onions and celery and cover with just enough water to be about 1" above the potatoes. Add the garlic and pepper but NOT the salt yet. Cover the pot with the lid ajar and bring to a hard boil.
• Mean while cut up your bacon into about 1" pieces and fry over medium / high heat.
• Fry the bacon pieces until it's nicely browned & crisp.
• Once the bacon has become really crisp but not burnt , than you pour grease and all the bacon into your boiled potatoes and veggies. Yes I said grease and all!! Be careful because the hot grease hitting the boiling water will splatter up.
• Once the veggies are tender (about 20 minutes) pull off the burner and add the canned milk. Now this is when you salt your soup ( if you salt it before adding the milk you take a chance of the milk curdling).
• To thicken up the soup add the instant potatoes , the amount depends on how thick you like your soup to be. Add a little than stir up and wait to give it time to swell and thicken your soup up , if it's not thick enough add some more. If you get it too thick just add milk. This is when I will sample it and make sure that it's got enough seasoning to my liking , if not I add more salt and garlic powder.
• Note : This soup freezes really good for another quick meal. My sister makes a clam cowder by adding clams and corn to this soup.