Best Thick Creamy Potato Bacon Soup Recipes

THICK AND CREAMY BACON POTATO SOUP

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. (add more bacon drippings if onions look dry. This will depend on the size of your pot and particular onion.) 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 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!

THICK & CREAMY POTATO BACON SOUP

Steps:

• 1. Over medium heat cook your bacon ends and pieces in a very large pot to about 3/4 of the way done. If your grocery store does not have bacon ends and pieces you can get 1" thick slickes in your deli. Its about 5 lbs. Once cooked thoroughly remove from pan and place on plate to cool. Drain grease from pan except for about 2 tablespoons. Add chopped onion and saute till they begin to sweat.
• 2. Once onion is sweating add the evaporated milk and turn heat down to a very low medium. In two separate sauce pans boil your celery and your carrots in water till they are about half way done. I have found that if you cook them all the way from start to finish in the soup the flavor of these two things will out weigh the bacon/potato flavor.
• 3. Once the celery and the carrots are half way cooked, drain off water and add to the soup base along with the uncooked potatoes. Separate the fat and the bacon chunks and cube the bacon or make small bite size pieces. Add to soup base. Turn heat up to medium high checking on it very, very frequently so you don't burn or scald it.
• 4. Cook this on medium high heat. Once the potatoes are done which should be about 25-35 minutes you can add your potato buds. Cook for another 15-20 minutes. This thickens the soup and helps with the creamy flavor.
• 5. If you like to use crock pots you can do a longer cooking version in a crock pot. I have been known to let this cook all day in a crock pot. Same prep though. I just cook it on low. This take me about 5-6 hours.