Sour Cream Bacon Onion Smashed Potato Soup Recipes

CREAMY POTATO BACON SOUP

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.

SOUR CREAM POTATO SOUP

Steps:

• Cook the bacon in a heavy soup pot until they start to brown.
• Add the onion and celery, cook until soft.
• Sprinkle in the flour and cook for three minutes, add water and broth.
• Add potatoes and slowly bring to a boil. Reduce heat and simmer until the potatoes are soft (30-40 minutes).
• In a separate bowl ladle in 2 cups of the soup broth. Whisk sour cream into broth until blended.
• Whisk mixture back in to the soup. Heat 3 minutes longer, adjust seasonings with Salt & Pepper to taste, ENJOY!

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.

ABSOLUTELY ULTIMATE POTATO SOUP

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.