Best 3 Bologna Potato Soup Recipes

Indulge in a hearty and comforting culinary experience with our versatile Bologna Potato Soup! This classic soup recipe is a delightful blend of savory flavors, featuring tender potatoes, succulent beef bologna, and a rich, flavorful broth. It's a perfect dish for chilly days, potlucks, or a quick and easy weeknight meal. Get ready to warm your soul and satisfy your taste buds with this timeless soup recipe, along with its variations that cater to different dietary preferences and flavor profiles.

Let's cook with our recipes!

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

Ingredients

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

POTATO SOUP

Potato Soup image

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Provided by Jaclyn

Categories Main Course

Time 50m

Number Of Ingredients 11

Ingredients

6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
1 1/2 cups chopped yellow onion ( (1 medium))
1 1/4 cups peeled and diced carrots ((3 medium))
1 cup diced celery ((2 stalks))
2 (14.5 oz each) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Steps:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

POTATO AND BOLOGNA SCALLOP

Potato and Bologna Scallop image

I almost feel bad posting this recipe, but if you are on a budget, you know bologna is a super cheap way to put a meal on the table!

Provided by east coast nellie

Categories One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

3 cups bologna, cubed
6 medium potatoes, sliced thin
1 (10 1/2 ounce) can cheddar cheese soup or 1 (10 1/2 ounce) can cream of mushroom soup
3/4 cup milk
1 tablespoon dried onion flakes
1/2 teaspoon dried sage
1 cup cheddar cheese, grated
10 ounces frozen peas

Steps:

Preheat oven to 375°F.
Combine potato and bologna in a shallow 6 cup casserole dish.
Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
Add peas and cook 1 minute; stir in cheese.
Remove from heat and pour over bologna and potatoes.
Bake at 375 F for 30 minute or until hot and bubbly.
(You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).

Nutrition Facts : Calories 430.8, Fat 14.1, SaturatedFat 8.8, Cholesterol 42.5, Sodium 682.3, Carbohydrate 60.2, Fiber 8.6, Sugar 5.9, Protein 17.6

Tips:

Use high-quality ingredients for the best flavor. Organic vegetables and free-range chicken or beef broth will make a big difference.
Don't be afraid to adjust the seasonings to your taste. If you like more spice, add a pinch of cayenne pepper or chili powder. If you prefer a milder flavor, omit the red pepper flakes.
Serve the soup with a variety of toppings, such as shredded cheese, crumbled bacon, diced avocado, or sour cream. This will allow your guests to customize their bowls to their liking.
Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the soup gently over low heat until warmed through.

Conclusion:

Creamy, comforting, and packed with flavor, this soup will surely be a hit with your family and friends. It's perfect for a quick and easy weeknight meal or a cozy weekend lunch. So next time you're looking for a delicious and satisfying soup recipe, give this bologna potato soup a try. You won't be disappointed!