Potato Soup Recipe With Bacon

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. Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer. Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute.

Directions. 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. Add onion, celery, carrots, and parsnip to pot. Season with salt and pepper and cook until vegetables soften, 3 to 4 minutes. Stir in flour, cook for another minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.

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Step 1: Boil the veggies. In a large saucepan, combine the potatoes, celery, onion, water and bouillon and bring to a boil. Once it's boiling, reduce the heat, and cover and simmer until the potatoes are tender, about 20 to 25 minutes.

Use a potato masher or spatula to roughly smash about half of the potatoes in the pot. In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute. Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps.

Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted.

How to Make Potato Soup. Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).

Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes. Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.

Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate. Stir in the milk and allow the milk to cook through, about 1 to 2 minutes.

Crock pot Potato Soup couldn't be any easier and is the ultimate comfort food. It's cooked all day in the slow cooker and is great recipe for a cold day. Top with salty bacon, cheese, and green onions for a loaded baked potato soup. This is the best soup and is so versatile - add broccoli or ham to give it a twist.

Directions. 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.

In a soup kettle, heat the bacon and cook for 5 minutes to release some the fat, add onions and sauté for 3 to 4 minutes or until light golden brown. Add the celery, leeks, potatoes, fresh herbs,.

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.

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.

6 slices bacon (about 6 oz.), cut into 1-inch pieces. 1 onion, diced. 1 clove garlic, chopped. ⅛ teaspoon dried thyme. 3 baking potatoes (about 2 lb. total), peeled and cut into 1/2-inch pieces. 3 ½ cups low-sodium chicken broth. 1 cup sour cream. Salt and pepper. 2 tablespoons minced fresh chives.

1. Chop the garlic: Slice the roots off 2 garlic cloves, press them down with a knife, and peel away. Chop them finely and measure out about 1/2 tbsp garlic. 2. Chop the onion: Slice an onion in half, put one half away in the fridge, and peel the other half. Chop that half and measure out 2 oz. 3.

Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.

In a separate dutch oven, saute bacon until crispy, remove and set aside, reserving 1 Tbsp bacon grease. Add onions and butter and sautee until soft. Add garlic, cooking until fragrant. Whisk in flour, milk and broth until smooth. Add drained potatoes, season with salt and pepper and bring to a soft boil.

Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds). Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

It's smooth, rich, creamy and so easy to customize. You can bulk up the soup with chickpeas, ground beef, vegetables or pierogies. You can top each bowl with shredded cheddar and crispy bacon.

2 ½ pounds baking potatoes. 4 bacon slices. 2 ¼ cups chopped onion. ½ teaspoon salt. 3 garlic cloves, minced. 1 bay leaf. 3 ¾ cups 1% low-fat milk. ½ teaspoon black pepper. 1 ½ cups fat-free, lower-sodium chicken broth {Check for Gluten}

Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. 3 Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Step 1: Fry the Bacon. In your soup pot, cook the bacon until it's nice and crispy. This should take 10 to 15 minutes, depending on the thickness of your slices. Transfer to a paper towel-lined plate. If there are more than 2 tablespoons of bacon grease left in the pot, carefully drain it off.

Follow along with these easy to prepare steps for making a potato soup recipe: Render the bacon fat and cook until the bacon lardons are crisp. Remove the bacon and set it aside. Add the onions to the pot with the rendered bacon fat and caramelize on low heat for 40 to 45 minutes. Next, stir in the celery and garlic and cook for 4-6 minutes on.

Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot. Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant. Sprinkle in the flour and whisk to combine.

Add in the potatoes and frozen corn. Fry in the remaining bacon fat for 1 minutes while stirring constantly. Add chicken stock. Bring to a boil and cook for 15 minutes with the lid on until the potatoes are cooked. Stir occasionally. Reduce the heat to low, then stir in heavy cream and season with salt and pepper.

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