Thick and Creamy Potato Bacon Soup

You can never have too many side dish recipes, so give Thick and Creamy Potato Bacon Soup a try. Watching your figure? This gluten free recipe has 548 calories, 13g of protein, and 33g of fat per serving. For $1.52 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of salt and pepper, bacon drippings, red potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. 2164 people found this recipe to be yummy and satisfying. It is brought to you by Cbsop. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. Similar recipes include Thick and Creamy Potato and Ham Soup, Creamy Potato Soup with Bacon, and Creamy Potato and Bacon Soup.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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!

 

Step by step:

1. 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.)

2. Place a large soup pot or heavy casserole over medium heat.

3. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent.

4. Add garlic and cook another 2 minutes, stirring often.

5. 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.

6. 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.

7. Serve hot.

8. Garnish with additional crumbled bacon and some chives or green onions.Share and Enjoy!

Nutrition Information:

covered percent of daily need