Ellens Outstanding Bacon Potato Soup Recipes

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CREAMY POTATO BACON SOUP



Creamy Potato Bacon Soup image

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.

Provided by Holly Nilsson

Categories     Dinner     Lunch     Soup

Time 45m

Number Of Ingredients 12

8 slices bacon (chopped)
½ onion (diced)
2 cloves garlic (minced)
2 ribs celery (diced)
3 cups chicken broth (low sodium )
16 ounces baking potatoes (peeled and diced ½", about 2 medium potatoes)
¼ teaspoon dried thyme
1 cup heavy cream
1 tablespoon cornstarch
salt & pepper to taste
cayenne (pinch)
parmesan cheese & sliced green onions for garnish

Steps:

  • Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
  • Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
  • 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. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
  • Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Nutrition Facts : ServingSize 1.25 cup, Calories 506 kcal, Carbohydrate 28 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 982 mg, Fiber 2 g, Sugar 2 g

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. 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. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

SLOW COOKER POTATO-BACON SOUP



Slow Cooker Potato-Bacon Soup image

Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!

Provided by meyer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 6h30m

Yield 10

Number Of Ingredients 9

9 slices bacon
1 onion, finely diced
7 potatoes, peeled and cubed
1 teaspoon garlic powder
3 cups vegetable broth
2 cups half-and-half
3 tablespoons all-purpose flour
3 ¼ cups shredded Cheddar-Monterey Jack cheese blend, divided
1 teaspoon finely chopped fresh chives, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
  • Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
  • Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
  • Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
  • Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g

WORLD'S BEST POTATO SOUP



World's Best Potato Soup image

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 9

Number Of Ingredients 8

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g

CANADIAN BACON POTATO SOUP



Canadian Bacon Potato Soup image

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

2 medium onions, chopped
4 medium potatoes, peeled and quartered
2 cups vegetable broth
1 (12 ounce) can fat-free evaporated milk
3 ounces vegetarian Canadian bacon or 3 ounces Canadian bacon, chopped
1 (2 tablespoon) packet Butter Buds (equivalent to 1/4 cup butter)
1/4 teaspoon salt
1/8 teaspoon pepper
7 tablespoons low-fat sour cream or 7 tablespoons low-fat yogurt
1/3 cup chives, minced

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

VERY EASY POTATO BACON SOUP



Very Easy Potato Bacon Soup image

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

2 tablespoons butter
¾ cup finely chopped onion
2 cups peeled and diced potatoes
1 ½ cups water
½ teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups milk
3 tablespoons real bacon bits
1 tablespoon dried parsley, or to taste

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

ELLEN'S OUTSTANDING BACON-POTATO SOUP



ELLEN'S OUTSTANDING BACON-POTATO SOUP image

Wanted something good for lunch today so I looked over the larder. Had four small potatoes, some onion and garlic, bacon, other odds and ends, so I concocted this yummy potato soup. 03-12-15

Provided by Ellen Bales

Categories     Cream Soups

Time 30m

Number Of Ingredients 11

4 small yukon gold potatoes, diced
6 slice bacon, cooked and crumbled
1/4 c onion, chopped
2 clove garlic, minced
2 Tbsp butter
3 Tbsp all purpose flour
1/4 c chicken broth
1-1/2 c half and half
salt and pepper to taste
2 slice american cheese
fresh chopped chives for garnish

Steps:

  • 1. Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
  • 2. In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
  • 3. Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
  • 4. In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
  • 5. When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
  • 6. Ladle into individual soup bowls, top with remaining crumbled bacon and chives.

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