Potato Soup With Crispy Bacon Recipes

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

Ingredients

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

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

Ingredients

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

POTATO SOUP WITH CRISPY BACON

Potato Soup With Crispy Bacon image

Make and share this Potato Soup With Crispy Bacon recipe from Food.com.

Provided by ImPat

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons oil
4 slices bacon (chopped)
1 brown onion (chopped)
1 garlic clove (minced)
1 1/2 kg potatoes (sebagoa starchy potato peeled and chopped)
2 sprigs fresh thyme
2 liters chicken stock
1 1/2 cups water (375ml)
1 cup cream

Steps:

Heat 2 teaspoons of oil over high heat and add 4 rashers of bacon and cook for 2-3 minutes or until crip and then set aside.
Heat another 2 teaspoons of oil in the pan and add chopped brown onion and garlic and cook for 1 minute.
Add potatoes, 2 sprigs thyme, chicken stock and water and bring to the boil and then reduce heat and simmer for 15-20 minutes.
Blend until smooth and stir through cream.
Divide into serving bowls and top with crispy bacon to serve.

Nutrition Facts : Calories 802.1, Fat 39.6, SaturatedFat 17.3, Cholesterol 97, Sodium 959.7, Carbohydrate 88.4, Fiber 8.7, Sugar 12.2, Protein 24.6

EASY CREAMY, CHEESY POTATO SOUP W/ CRISP BACON

Easy Creamy, Cheesy Potato Soup W/ Crisp Bacon image

This soup is fabulous, and much easier than the more complicated, time-intensive potato soup that I sometimes make. It is easy to throw together on a weekday night, or for lunch. You can, of course, use real potatoes (2 cups potatoes, skinned and cut into cubes), but I find it is even easier, and just as delicious, to use canned, sliced potatoes. It is a filling, creamy, and hearty soup, one that can easily be served alone for a complete meal. Although shared with me by my sister-in law, it actually originally came from a Gooseberry Patch cookbook, and then has been adjusted by me. You will love this soup - as my husband says, "This soup is awesome!!!! "

Provided by Helping Hands

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans canned sliced potatoes, undrained
1 (10 3/4 ounce) can cream of chicken soup
1 3/4 cups milk
1 cup sour cream
1 cup water
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon johnny's seasoning salt
1/2 teaspoon pepper
2 dashes hot sauce
2 garlic cloves, minced
1 tablespoon dried parsley
8 slices bacon, crisply cooked and chopped
shredded cheddar cheese

Steps:

In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
If using canned potatoes, bring to soft boil.
Turn down heat to medium.
Gradually add soup and milk, stirring constantly.
Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
Stir in sour cream, bacon, and parsley, and heat thru.
Top with additional pepper and cheese.

Nutrition Facts : Calories 605.5, Fat 41.3, SaturatedFat 18.1, Cholesterol 77.2, Sodium 1574.9, Carbohydrate 44.7, Fiber 5.3, Sugar 1.3, Protein 15.8

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