Potato Bacon And Gruyère 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.

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.

POTATO, CANADIAN-BACON AND GRUYERE PIE

Steps:

• Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
• Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.

BACON-GRUYERE SMASHED POTATOES

Steps:

• In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, 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.

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!

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.

BACON AND POTATO SOUP

Steps:

• Cook bacon in a large stockpot over medium heat until crispy.
• Add onion and cook 4-5 minutes, until tender.
• Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
• Add potatoes and garlic, and mix well with bacon and onions.
• Add stock or water and bring to a boil.
• Reduce heat and simmer for 20 minutes, or until potatoes are tender.
• Add cream and mustard; stir to blend.
• Remove bayleaf and purée about 1/2 of the soup in a blender.
• Mix blended soup with the rest of the soup.
• Adjust seasonings.
• To serve, ladle soup into bowls and top with chopped scallions.