Smashed Bacon Baked Potato Soup With Sour Cream Recipes

BAKED POTATO SOUP

Steps:

• Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
• Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
• Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
• Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
• Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
• Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.

BACON-AND-CHEESE SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

SMASHED POTATOES WITH BACON SALT

Steps:

• Preheat the oven to 350 degrees F. Lay 4 bacon slices on a rimmed baking sheet and bake until golden brown and crisp, about 10 minutes per side. Drain on paper towels; let cool completely.
• Make the bacon salt (see below). Store extra in an airtight container in the refrigerator up to 2 weeks, or freeze up to 2 months.
• Put the potatoes and the remaining 2 bacon slices in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 25 minutes. Drain, discarding the bacon slices.
• Combine the butter with the milk in the same pot and let melt over medium-low heat. Return the potatoes to the pot and mash them with a potato masher or fork. Add 1 tablespoon of the prepared bacon salt and stir to combine; transfer the potatoes to a bowl and top with more bacon salt.
• How to make Bacon Salt:
• Pulse the cooked bacon in a food processor until finely ground. Spread on paper towels and blot the excess grease.
• Combine the bacon and salt in a small bowl and rub between your fingers until incorporated.
• Photo by Con Poulos

POTATO SOUP WITH SOUR CREAM

Steps:

• Set aside 4 potatoes; peel and cube the remaining potatoes.
• Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
• At the same time, 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. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
• Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
• Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

SOUR CREAM POTATO SOUP

Steps:

• In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

BACON & BAKED POTATO SOUP

Steps:

• Scrub potatoes with a vegetable brush; pat dry & prick with a fork.
• Bake in a 425º F oven for 40-60 minutes or until tender; cool.
• Peel potatoes, if desired, & chop potatoes; set aside.
• In a heavy large saucepan or Dutch oven, melt butter or margarine over medium heat.
• Add onions, celery, & sliced mushrooms.
• Cook and stir about 5 minutes or until crisp-tender.
• Stir in flour, thyme, salt, pepper & crushed red pepper.
• Add half-and-half, or milk, or soy milk all at once, as well as, cherry tomatoes.
• Cook and stir for 5-6 minutes or until thickened and bubbly.
• Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
• Slightly mash potatoes with the back of a spoon or a potato masher.
• For the topping, reserve 2 tablespoons of the bacon.
• Stir the remaining bacon and 1 tablespoon of the green onion into soup.
• Heat through.
• To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.
• ENJOY!

SMASHED POTATO SOUP

Steps:

• Beat 1/2 cup of the milk and flour with a wire whisk until smooth; set aside.
• Heat oil in 4-quart Dutch oven over medium heat.
• Cook onion in oil about 2 minutes, stirring occasionally, until tender.
• Increase heat to high; stir in remaining 3 cups milk.
• Stir in potatoes, salt, black pepper and red pepper.
• Heat to boiling; reduce heat.
• Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
• Beat in flour mixture with wire whisk.
• Cook about 2 minutes, stirring frequently, until thickened; remove from heat.
• Beat potato mixture with wire whisk until potatoes are slightly mashed.
• Stir in cheese, sour cream and green onions.

SOUR CREAM, BACON & ONION SMASHED POTATO SOUP

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and pepper sauce. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
• Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
• Serve soup topped with reserved bacon, cheese, onions and sour cream.