Best 8 Creamy Potato Bacon Soup Recipes

CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)

Steps:

• In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

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!

CREAMY POTATO & BACON SOUP (WHOLE30)

Steps:

• 1. Cook bacon in a large saucepan and then remove the bacon to paper towels and leave the grease. I have also cooked the bacon in the microwave in a microwave safe plate lined with paper towels then squeezed the grease out of the paper towels into the pot I cook the soup inches Works fine that way too.
• 2. Saute the onions in the bacon grease for 4 minutes or until they are tender.
• 3. Sprinkle with arrowroot starch then cook and stir for about 1 minute.
• 4. Slowly add chicken broth while stirring.
• 5. Add the potatoes and bring to a boil.
• 6. Reduce heat and simmer for 15 to 30 minutes, or until potatoes are very tender.
• 7. Use a potato masher to mash the potatoes. If you like chunks of potato, don't mash much. If you like it less chunky, mash a lot. If you like it creamier, you can use an immersion blender.
• 8. Add nutritional yeast and stir.
• 9. Add coconut milk and stir.
• 10. Sprinkle with salt and pepper to taste and crumbled bacon.
• 11. Additional toppings could include green onions, fresh basil, fresh pico de gallo (shredded cheese or sour cream if you're not on Whole30 and tolerate dairy).

CREAMY POTATO BACON SOUP

Steps:

• 1. Peel and cut potatoes into approx. 1/2" cubes. Place in a medium sized pot, with just enough water to cover, and let them simmer while preparing the soup base.
• 2. In a heavy, large pot, melt the butter and saute' the onion for about 5 minutes, stirring constantly, until bubbly and golden. Don't let the butter burn!
• 3. Sprinkle the flour all over the sizzling onions, and stir well. This will be your roux; cook for about 2 minutes on med-low, stirring constantly, until the flour is golden brown. Don't let it burn or stick!
• 4. When the roux is ready, season with garlic powder and s&p. Pour in the chicken stock, stirring constantly with a small whisk to get rid of lumps. Stir well, and allow to cook for a minute or two, to 'thicken' a bit. Add the milk to the soup base and blend well.
• 5. Add the shredded carrot and blend. Add the can of "cream of ...." soup - I use either cream of chicken, cream of celery, or cream of mushroom...whatever I have in my pantry!
• 6. Add the shredded cheddar cheese, cubed cream cheese, and bacon bits. Drain the potatoes well, and add them to the soup base.
• 7. Cook for another 15 - 20 minutes, until potatoes are completely done, and all the cheddar cheese and cream cheese cubes have melted.
• 8. Using a hand potato masher, make a few stabs into the pot to break up some of the potatoes -- don't mash all of them, as you want chunky potatoes in the soup. The 'mashed' ones will thicken the soup nicely.
• 9. Serve, and garnish with a tiny pinch of shredded carrot, a pinch of bacon bits, and the diced scallions, including some of the green tops, for color.

COMFY CREAMY CHICKEN POTATO BACON SOUP

Steps:

• Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
• Add flour, stir and cook for about a minute.
• Add chicken stock and tomatoes.
• Bring to a boil, then simmer for 5 minutes. Add milk and heavy whipping cream.
• Cook for 15-20 minute Stir in cheese until it melts, add bacon. Serve and enjoy!

CREAMY CHEESY POTATO BACON SOUP

Steps:

• 1. **fry the bacon, drain on paper towel when crispy **pour out all bacon grease into a cup, except enough to cover the bottom of your pan(keep extra in case you need to add while sauteing veggies) **saute onions, celery, carrots & garlic in the bacon grease approx 5 minutes **add potatoes and saute with the veggies approx 5 minutes more **pour enough chicken broth in until it almost covers the potatoes **pour enough milk to cover potatoes by approx 1/2 inch **bring to a boil and cook for approx 7-10 minutes(you want the biggest chunks of potato fork tender) **if the smaller potatoes have not broke down enough to thicken soup to your liking, add a roue a little bit at a time to help thicken **when the soup is ALMOST as thick as you want it add both of the cheeses **let it cook through about 5 minutes--this is when you will know if it is too thick or just right--if it is too thick just add milk a little at a time to thin a bit **add bacon at the last minute so it stays crunchy **through out cooking this i add salt and pepper to taste

CREAMY CHEESY BACON POTATO SOUP

Steps:

• 1. In a 6 quart Dutch oven or Stock Pot, Scrub & cube potatoes. Add them to the pot. Cover potatoes with cold water. Heat on Medium-high heat until boiling. Reduce heat to a simmer. Cook potatoes until tender.Do Not Drain.
• 2. Using a Potato Masher, mash potatoes. Once potatoes are somewhat small,use an Emersion Hand-Blender to puree potatoes. It should become thick. Add salt to taste.Turn stove to low.
• 3. In a skillet, fry bacon. Reserve back 2 Tablespoons Bacon dripings.( I use a metal can to put my bacon dripings in and cover with foil,then put in fridge to use at a later time to flavor green beans or use instead of butter; say in making pancakes etc.)Turn soup to low-medium heat now.
• 4. With remaining drippings,add diced onions to skillet until sauted,then spoon out into soup. Add 2 cups cheese and shredded carrot to soup now. Stir with ladel. Top individual bowls of soup with crumbled bacon & chopped green onions.

CREAMY POTATO & BACON SOUP

Steps:

• Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
• Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
• Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted--do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.