My Delicious Baked Potato And Bacon Soup Recipes

DELICIOUS CHEESY BAKED POTATO & BACON SOUP

Steps:

• In a large soup pot melt butter over medium-high heat.
• Add in garlic; cook stirring for about 2 minutes.
• Add in flour then stir until smooth (about 1 minute).
• Gradually add milk and half and half stirring constantly until thickened and smooth.
• Add potatoes and onions; bring to a boil, stirring constantly.
• Reduce heat; simmer for 10 minutes.
• Add remaining ingredients; stir until cheese is melted.
• Serve immediately.
• Delicious!

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

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.

BAKED POTATO AND BACON SOUP

Steps:

• Melt butter into a Dutch oven or large pot. Add garlic and saute lightly. Add flour and then use a wire whisk to thoroughly blend. Cook the roux (flour and butter), whisking lightly until it is a very light, golden color. Slowly add milk into the roux, whisking until smooth, giving it time to thicken and heat.Stir in the salt and pepper as it thickens.
• Cut potatoes in half and scoop out the interior into a medium bowl. Mash potato meal with a fork, breaking up any larger lumps. Chop up half of the emptied potato skins and add them to the bowl, discard the rest.
• Add potato meal and skins to the thickened, heated milk mixture. Add green onions, crumbled bacon, sour cream and grated cheddar cheese. Wisk until smooth and cheese has melted. Serve and enjoy!

CHEESY BAKED POTATO AND BACON SOUP

Steps:

• Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
• Place the potatoes in a bowl and mash using a fork.
• Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
• Add in flour and cayenne and stir until smooth.
• Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
• Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
• Season soup with salt and black pepper.
• Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.

BAKED POTATO SOUP (WITH OPTIONAL BACON)

Steps:

• In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 - 30 minutes, until the potatoes mash easily.
• Carefully press a potato masher through the soup until most of the potatoes are broken up.
• Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
• Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.

BAKED POTATO SOUP WITH BACON

Steps:

• Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
• Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
• Serve topped with reserved green onions, bacon, cheese and sour cream.