Sour Cream Bacon Onion Smashed Potato Soup Recipes

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

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.

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

SMASHED BACON-BAKED POTATO SOUP WITH SOUR CREAM

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. 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, sour cream and tomatoes.

SOUR CREAM AND ONION MASHED POTATOES OR STUFFED

Steps:

• Boil potatoes in salted water till tender.
• Rice potatoes.
• Add remaining ingredients and stir inches
• Season lightly with salt if desired. The soup mix is salty so be careful.
• Twice baked option:.
• Bake washed whole picked potatoes for 1 hour at 400 degrees, slice in half, remove potatoes leaving 1/4 inch skin intact, rice the potatoes and mix in the remaining ingredients, stuff, topped with butter and bake at 350 for 20 minutes.

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.

CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)

Steps:

• In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

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!