Best Decadent Potato Bacon Soup Recipes

CHEESY POTATO SOUP WITH BACON

Steps:

• Chop scallions, separating green and white parts. Set aside.
• Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
• Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
• Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
• Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

THICK AND CREAMY POTATO BACON SOUP RECIPE

Steps:

• Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings.
• Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often. (Add more bacon drippings if onion looks dry. This will depend on the size of your pot and particular onion.)
• Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.
• Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you've got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.
• Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
• Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
• Share and Enjoy!

GERMAN POTATO BACON SOUP

Steps:

• Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
• Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
• Stir sour cream into the soup; cook another 1 to 2 minutes.

DECADENT POTATO & BACON SOUP

Steps:

• 1. cook bacon drain grease and set aside *cook bacon in the pot you are going to make the soup in will add more bacon flavor without adding a lot of grease
• 2. in the same soup pot mix all the ingredients together and bring to a slow simmer stirring often
• 3. once butter is melted lower the temperature and let simmer for about an hour stirring ocassionally so soup does not burn
• 4. We enjoy this with oyster crackers, and sometimes garnish with some green onions chopped

BACON AND POTATO SOUP

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.

DECADENT POTATOE SOUP

Steps:

• Cook potatoes with onion and chicken bullion until soft and then drain half of water into a glass bowl. Reserve to add later if needed. Add the ham or bacon, cheese and sour cream, and margarine. Mix well. Add remaining water if too thick. Let it simmer for about 10 minutes. Stir so it dosen't scorch.

BACON POTATO CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.