Creamy Potato Bacon Soup Recipes

Steps:

• 1. Cook bacon in a large saucepan and then remove the bacon to paper towels and leave the grease. I have also cooked the bacon in the microwave in a microwave safe plate lined with paper towels then squeezed the grease out of the paper towels into the pot I cook the soup inches Works fine that way too.
• 2. Saute the onions in the bacon grease for 4 minutes or until they are tender.
• 3. Sprinkle with arrowroot starch then cook and stir for about 1 minute.
• 4. Slowly add chicken broth while stirring.
• 5. Add the potatoes and bring to a boil.
• 6. Reduce heat and simmer for 15 to 30 minutes, or until potatoes are very tender.
• 7. Use a potato masher to mash the potatoes. If you like chunks of potato, don't mash much. If you like it less chunky, mash a lot. If you like it creamier, you can use an immersion blender.
• 8. Add nutritional yeast and stir.
• 9. Add coconut milk and stir.
• 10. Sprinkle with salt and pepper to taste and crumbled bacon.
• 11. Additional toppings could include green onions, fresh basil, fresh pico de gallo (shredded cheese or sour cream if you're not on Whole30 and tolerate dairy).

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. dill for topping. Stir remaining bacon, cheese and onions into soup.
• Serve soup topped with reserved bacon, cheese, dill and sour cream.

Steps:

• Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
• Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
• Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted--do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.

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.

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.

Steps:

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