Potato Soup Recipe With Bacon

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LEEK, BACON & POTATO SOUP



Leek, bacon & potato soup image

This soup keeps well in the fridge and is easy to freeze

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 1h

Number Of Ingredients 8

25g butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g pack trimmed leek, sliced and well washed
3 medium potatoes, peeled and diced
1.4l hot vegetable stock
142ml pot single cream
4 rashers streaky bacon, to serve

Steps:

  • Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
  • Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium

BACON AND POTATO SOUP



Bacon and Potato Soup image

A delicious winter warmer.

Provided by Kwollak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

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.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g

THE ULTIMATE POTATO SOUP RECIPE



The Ultimate Potato Soup Recipe image

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Provided by Sam Merritt

Categories     Soup

Time 30m

Number Of Ingredients 14

6 strips (uncooked) bacon (cut into small pieces)
3 Tablespoons butter (unsalted or salted will work)
1 medium yellow onion (chopped (about 1.5 cup/200g))
3 large garlic cloves (minced)
⅓ cup all-purpose flour ((42g))
2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1" (this was about 6 Large potatoes for me/1.15kg))
4 cups chicken broth ((945ml))
2 cups milk ((475ml))
⅔ cup heavy cream ((155ml))
1 ½ teaspoon* salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder**
⅔ cup sour cream ((160g))
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Steps:

  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g

POTATO-LEEK SOUP WITH BACON



Potato-Leek Soup With Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
  • Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
  • Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

BACON AND POTATO SOUP



Bacon and Potato Soup image

This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h

Yield 16 cups

Number Of Ingredients 11

1/2 lb bacon, diced
1 large onion, diced
salt & pepper
1 sprig fresh thyme
2 sprigs fresh rosemary
1 bay leaf
15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
1 teaspoon chopped garlic
2 quarts vegetable stock or 2 quarts water
1 cup cream
1/4 cup whole grain mustard (one spiked with horseradish is wonderful)

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.

Nutrition Facts : Calories 226.3, Fat 11.3, SaturatedFat 5.1, Cholesterol 26.2, Sodium 172.4, Carbohydrate 27.5, Fiber 2.6, Sugar 1.6, Protein 4.6

DELICIOUS CHEESY BAKED POTATO & BACON SOUP



Delicious Cheesy Baked Potato & Bacon Soup image

This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad.

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4 -6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper (I use seasoned salt)

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!

THICK AND CREAMY POTATO BACON SOUP RECIPE



Thick and Creamy Potato Bacon Soup Recipe image

This rich and creamy potato bacon soup is sure to warm your heart from the inside on even the coldest winter night.

Provided by Jerry

Categories     soup

Time 45m

Number Of Ingredients 9

1/2 pound (1/2 package) thick cut pepper bacon, cooked until crisp and chopped
2 - 3 Tablespoons Bacon drippings
1 large onion, chopped
4 cloves garlic, minced
5 pounds russet or red potatoes, peeled and cut in 1-inch cubes
32 ounces chicken stock (approximate)
1/2 pint heavy cream
1/8 pound (1/2 stick) unsalted butter
Salt and pepper to taste

Steps:

  • Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings.
  • Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often. (Add more bacon drippings if onion looks dry. This will depend on the size of your pot and particular onion.)
  • Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.
  • Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you've got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.
  • Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
  • Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
  • Share and Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 373 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SLOW COOKER POTATO-BACON SOUP



Slow Cooker Potato-Bacon Soup image

Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!

Provided by meyer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 6h30m

Yield 10

Number Of Ingredients 9

9 slices bacon
1 onion, finely diced
7 potatoes, peeled and cubed
1 teaspoon garlic powder
3 cups vegetable broth
2 cups half-and-half
3 tablespoons all-purpose flour
3 ¼ cups shredded Cheddar-Monterey Jack cheese blend, divided
1 teaspoon finely chopped fresh chives, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
  • Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
  • Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
  • Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
  • Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g

BACON CHEDDAR POTATO SOUP



Bacon Cheddar Potato Soup image

This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.

Provided by poorboy7325

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

Steps:

  • Chop onions and celery, if using a food processor don't chop these too fine.
  • In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
  • Add potatoes and broth, bring to a boil.
  • Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
  • In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
  • To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
  • Stir in the cheese, bacon bits, parsley, pepper and paprika.
  • Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
  • Garnish with croutons, if desired.

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

BECCA'S POTATO BACON SOUP



Becca's Potato Bacon Soup image

This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!

Provided by Reebs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

6 slices cooked bacon, crumbled, or more to taste
6 cups peeled and cubed potatoes
4 cups chicken broth, or more as needed
2 carrots, shredded
1 yellow onion, chopped
1 tablespoon dried parsley
½ teaspoon celery seed
salt and ground black pepper to taste
2 cups milk
¼ cup all-purpose flour
4 slices American cheese, cut into small pieces
6 green onions, chopped

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.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 40.8 g, Cholesterol 27.6 mg, Fat 8.2 g, Fiber 4.9 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 982.7 mg, Sugar 7.9 g

LOADED POTATO SOUP



Loaded Potato Soup image

Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!

Provided by Valentina Ablaev

Categories     Easy

Time 30m

Number Of Ingredients 14

4 large potatoes (peeled and cubed)
½ tsp salt
8 oz bacon (bite-sized pieces)
4 Tbsp unsalted butter
½ med onion (finely chopped)
2 garlic cloves (minced)
¼ cup all-purpose flour
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 cup mild or sharp cheddar cheese (shredded)
¾ cup sour cream
1 tsp salt (or to taste)
¼ tsp pepper (or to taste)
green onions (to serve)

Steps:

  • Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
  • Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
  • Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
  • Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
  • Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
  • Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

Nutrition Facts : Calories 428 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 1632 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BACON BEAN AND POTATO SOUP



Bacon Bean and Potato Soup image

This hearty Bacon Bean and Potato Soup is extra thick with both beans and potato, plus enough bacon and vegetables to give each bowl plenty of flavor!

Provided by Adapted from Taste and Tell

Time P1DT1h45m

Number Of Ingredients 10

1 lb. dry navy beans ($1.79)
6 oz. bacon ($2.00)
2 cloves garlic ($0.16)
1 yellow onion ($0.37)
3 carrots ($0.32)
3 ribs celery ($0.53)
2 lbs. potatoes ($1.44)
6 cups chicken broth ($0.76)
1 8z. can tomato sauce ($0.34)
salt and pepper to taste ($0.05)

Steps:

  • The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches. Let the beans soak in the refrigerator over night.
  • The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.
  • While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Sauté the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.
  • While the vegetables are sautéing, peel the potatoes then cut them into 1/2-inch cubes. Drain the soaked beans in a colander and rinse them briefly.
  • Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.
  • Use an immersion blender to purée about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully purée the warm soup. Return the puréed soup to the pot and stir to combine with the rest.
  • Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed. Serve hot.

Nutrition Facts : ServingSize 1.5 Cups, Calories 398.5 kcal, Carbohydrate 52.55 g, Protein 18.43 g, Fat 13.73 g, Fiber 9.51 g, Sodium 1119.12 mg

CHEESY POTATO SOUP WITH BACON



Cheesy Potato Soup with Bacon image

Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven. Melted yellow Cheddar makes a great finishing touch. If you prefer to buy only one type of cheese, then add extra white Cheddar.

Provided by Karen Schroeder-Rankin

Categories     Soup

Time 55m

Yield Serves 8

Number Of Ingredients 13

1 bunch scallions
1 (12-oz.) pkg. bacon, roughly chopped
3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
2 cups chopped yellow onion (from 1 large onion)
3 tablespoons butter
3 small garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken broth
8 ounces white Cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream
2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping

Steps:

  • Chop scallions, separating green and white parts. Set aside.
  • Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
  • Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
  • Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
  • Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

CREAMY POTATO BACON SOUP



Creamy Potato Bacon Soup image

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.

Provided by Holly Nilsson

Categories     Dinner     Lunch     Soup

Time 45m

Number Of Ingredients 12

8 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 ribs celery (diced)
3 cups chicken broth (low sodium )
16 ounces baking potatoes (peeled and diced ½", about 2 medium potatoes)
¼ teaspoon dried thyme
1 cup heavy cream
1 tablespoon cornstarch
salt & pepper to taste
cayenne (pinch)
parmesan cheese & sliced green onions for garnish

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.

Nutrition Facts : ServingSize 1.25 cup, Calories 506 kcal, Carbohydrate 28 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 982 mg, Fiber 2 g, Sugar 2 g

EASY CHEESY POTATO BACON SOUP



Easy Cheesy Potato Bacon Soup image

This potato bacon soup is loaded with chopped bacon, cheese, and chunks of potato. It makes a quick and easy dinner that everyone will love.

Provided by Tracy

Categories     Main Course

Time 55m

Number Of Ingredients 13

12 ounces uncooked bacon (sliced into 3/4-inch pieces)
½ medium onion (diced small)
2 celery ribs (diced small)
2 large russet potatoes ( peeled and diced medium (about 4 cups)*)
4 cups (2 15oz cans) chicken broth
5 tablespoons (71g) butter (salted or unsalted is fine)
¼ cup and 1 tablespoon (44g) all-purpose flour
2 cups milk (any percentage)
6 ounces (about 1 ½ cups) shredded cheddar cheese (plus more as desired for topping)
¼ teaspoon black pepper
Salt
Sour cream (optional for topping)
Sliced green onions (optional for topping)

Steps:

  • Add bacon pieces to a large pot. Turn heat to medium and cook until bacon is cooked through but only slightly crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.
  • Spoon off and discard all but about 1 tablespoon of the bacon fat. Add onions and celery to the pot and cook over medium heat, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 5 minutes, until the onions have just begun to turn translucent around the edges.
  • Add potatoes and chicken broth to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
  • Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
  • In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
  • Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
  • Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
  • Add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together.
  • Ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Enjoy!

Nutrition Facts : Calories 617 kcal, ServingSize 1 serving

CREAMY POTATO SOUP WITH BACON



Creamy Potato Soup with Bacon image

This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.

Provided by Lisa Longley

Categories     Soup

Time 1h

Number Of Ingredients 13

6 slices thick cut bacon (diced)
1 small yellow onion (diced)
3 stalks of celery (diced)
2 carrots (peeled and diced)
2 cloves garlic (minced)
1/3 cup all purpose flour
2 cups chicken stock
2 pounds russet potatoes (peeled and diced)
2 cups whole milk
salt and pepper (to taste)
shredded cheddar cheese (for topping)
diced scallions (for topping)
bacon pieces (for topping)

Steps:

  • In a large heavy bottomed stock pot, cook the bacon until just crispy.
  • Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft. About 5 to 7 minutes.
  • Stir in the flour into the vegetable mixture. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about two minutes at the most.
  • Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.
  • Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!

Nutrition Facts : Calories 485 kcal, Carbohydrate 65 g, Protein 21 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 575 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 6 g, ServingSize 1 serving

VERY EASY POTATO BACON SOUP



Very Easy Potato Bacon Soup image

Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.

Provided by Michelle Anne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
¾ cup finely chopped onion
2 cups peeled and diced potatoes
1 ½ cups water
½ teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups milk
3 tablespoons real bacon bits
1 tablespoon dried parsley, or to taste

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.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 43.4 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 1101.5 mg, Sugar 13.8 g

THE MOST DELICIOUS HOMEMADE POTATO SOUP



The Most Delicious Homemade Potato Soup image

Thick creamy and full of potatoes and bacon. This soup is sure to please your entire family. Simple and made from scratch come together!

Provided by Jenn

Number Of Ingredients 12

1 lb Bacon
5 lbs Potaotes (I use russett)
1 Yellow Onion
2 Peppers (Red Yellow or Green)
1 head Garlic
4 Cups Chicken Broth
4 Cups Half and Half or Whole Milk
1 pinch Dried Dill
½ tsp Garlic Salt
Salt and Pepper to taste
¾ Cup Flour
Shredded Cheese (Cheddar or Colby Jack) (For Garnishing)

Steps:

  • Peel the potatoes. Chop into bite sized pieces. I cook mine in the Instant Pot on high-pressure with four cups of chicken broth for 8 minutes. If you do not have an IP, you can boil the potatoes on the stove until tender. While the potatoes cook, chop up the bacon and begin to cook it in a large stockpot.While the bacon cooks, chop up the onions, peppers and garlic. Cook the bacon until crisp. You can either remove it from the pan and add at the very end, or you can leave it in the pot. By removing it you can keep it crisp and add it to the soup right before serving. I usually just keep mine in the pot. Keep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent.
  • Add the flour, dill chicken base and garlic salt to the grease. Stir around to make a roux. Slowly add in the milk or half and half. Continue to stir until it is creamy. Let it cook until quite thick. It should be the consistency of thick gravy.
  • After the potatoes are done, release the pressure if using an IP. If you are boiling, then drain all but about four cups of the water.
  • Once the creamy base is thick, add in the potatoes and all of the liquid from the IP or all of the liquid that you reserved. Stir until completely combined. Let the soup cook for five to ten minutes to combine all of the flavors.
  • That's it! Now you can top with shredded cheese if you like and the bacon if you reserved it. Enjoy!

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