DELICIOUS CHEESY BAKED POTATO & BACON SOUP
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
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!
BACON AND POTATO SOUP
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
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
CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
OVEN BAKED BACON AND POTATOES
Make and share this Oven Baked Bacon and Potatoes recipe from Food.com.
Provided by Kerena
Categories Breakfast
Time 40m
Yield 2 potatoes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- On a large rimmed baking sheet coated with non-stick cooking spray, toss potatoes with salt and pepper. Arrange bacon around edges of baking sheet.
- Bake until potatoes are tender and bacon is thoroughly cooked, about 30 minutes. After the first 15 minutes of cooking time, flip bacon using tongs and stir potatoes.
BAKED POTATO AND BACON SOUP
We love this soup as it is hearty, flavorful and perfect for a quick dinner. This goes together quickly, particularly if you bake the potatoes earlier in the day, so they are cool and ready to handle when you are ready to start.
Provided by Likkel
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter into a Dutch oven or large pot. Add garlic and saute lightly. Add flour and then use a wire whisk to thoroughly blend. Cook the roux (flour and butter), whisking lightly until it is a very light, golden color. Slowly add milk into the roux, whisking until smooth, giving it time to thicken and heat.Stir in the salt and pepper as it thickens.
- Cut potatoes in half and scoop out the interior into a medium bowl. Mash potato meal with a fork, breaking up any larger lumps. Chop up half of the emptied potato skins and add them to the bowl, discard the rest.
- Add potato meal and skins to the thickened, heated milk mixture. Add green onions, crumbled bacon, sour cream and grated cheddar cheese. Wisk until smooth and cheese has melted. Serve and enjoy!
Nutrition Facts : Calories 465.8, Fat 25.8, SaturatedFat 14.9, Cholesterol 77.3, Sodium 1232.5, Carbohydrate 36.5, Fiber 1.9, Sugar 13.5, Protein 22.3
BACON AND POTATO SOUP
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
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
HOMEFRIED POTATOES WITH GARLIC AND BACON
Russet potatoes are fried in bacon grease with onions and garlic pepper.
Provided by MUZIKGUY1
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.5 g, Cholesterol 33.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 7.4 g, Sodium 760.7 mg, Sugar 1.6 g
BAKED POTATO SOUP (WITH OPTIONAL BACON)
Potatoes, onions and celery bubble to perfection and then a splash of milk and a dollop of sour cream bring it to perfect baked potato goodness. Serve with assorted toppings like chives, cheddar cheese, and bacon so everyone can happily load their own.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 - 30 minutes, until the potatoes mash easily.
- Carefully press a potato masher through the soup until most of the potatoes are broken up.
- Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
- Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
BAKED POTATO SOUP WITH BACON
Savor the heartwarming, comforting taste of Baked Potato Soup with Bacon. We added crispy bacon, shredded cheese, green onions and sour cream to our hearty baked potato soup.
Provided by My Food and Family
Categories Onions
Time 30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
- Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
- Serve topped with reserved green onions, bacon, cheese and sour cream.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
BACON & BAKED POTATO SOUP
Potato soup with sharp Cheddar cheese = comfort & cozy:) If you chose to add bacon, I think a peppery-rubbed bacon. That is delicious! If you choose a vegetarian soup - ignore the bacon and add just the sauteed mushrooms, & use the vegetable broth! Complete the menu with hot, crusty, out-of-the-oven bread, and a sliced tomato & onion salad with a vinaigrette.;)
Provided by Manami
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 599.1, Fat 48.1, SaturatedFat 26.1, Cholesterol 124.4, Sodium 628.2, Carbohydrate 25.8, Fiber 2.2, Sugar 2, Protein 17.6
BECCA'S POTATO BACON SOUP
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
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
BACON-WRAPPED POTATOES
I received this recipe for bacon-wrapped potatoes years ago from a friend. It's a delicious new twist to a baked potato. I recently served these potatoes to visiting relatives from Norway, and they were a big hit. I love to cook and even wrote my own cookbook several years ago. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
Nutrition Facts : Calories 434 calories, Fat 26g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 345mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
VERY EASY POTATO BACON SOUP
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
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
BACON POTATO BAKE
This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
CHEESY CANADIAN BACON & POTATO CASSEROLE
This hearty side dish is so rich and creamy that no one will miss the extra fat at all! Lean Canadian bacon and lighter ingredients add extra flavor instead. -Christina Price, Wheeling, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a food processor, combine the soup, cottage cheese and sour cream; cover and process until smooth., In a large bowl, combine the potatoes, garlic powder and pepper; stir in Canadian bacon and soup mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 50-55 minutes or until bubbly. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
CANADIAN BACON POTATO SOUP
"Canadian bacon adds a hint of smoky flavor to this hearty soup that my husband loves," writes Cheryl Morgan from her home in Dover, Minnesota. "It doesn't have the typical butter and heavy cream you'll find in many potato soups, but it's still rich and satisfying."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven coated with cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture., Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.
Nutrition Facts : Calories 156 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 609mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CANADIAN BACON POTATO SOUP
Posted for Zaar World Tour 2005. Identifying a Canadian recipe, for an American, was difficult. Good thing I found at least one good one, on the internet. St. Ives makes a wonderful vegetarian substitute for Canadian Bacon. Lower in fat than the original (which I understand is still pretty low in fat). This is a diabetic recipe, from Taste of Home's Light and Tasty. Exchanges: 1 starch, 1 lean meat, 1 vegetable. I have not tried this yet, but I will. Butter granules are new to me; I might as well experiment.
Provided by Kumquat the Cats fr
Categories Potato
Time 45m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan coated with nonstick cooking spray saute onions until tender.
- Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
- Puree remaining mixture in batches in a blender or food processor and return to the pan.
- Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
- Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.
Nutrition Facts : Calories 166.2, Fat 2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 153.9, Carbohydrate 30.8, Fiber 3.2, Sugar 7.9, Protein 7
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