Bacon And Potato Soup Recipe

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  • 1 - This is really a vegetable soup or a healthy potato soup made with cauliflower and leeks. Each veggie has equal portions and can be tasted with every bite. So, if you alter any portion, just know that those flavors will be either more or less prominent. As of now, the potato has a slight edge as the prominent flavor. You can take away half of t
Skinny Crockpot Loaded Potato Soup - The Chunky Chef

Reviews: 6Published: Apr 12, 2019Estimated Reading Time: 6 mins

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WebKeep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent. Add the flour, dill chicken base and garlic salt to …

Reviews: 2Estimated Reading Time: 6 minsServings: 121. Peel the potatoes. Chop into bite sized pieces. I cook mine in the Instant Pot on high-pressure with four cups of chicken broth for 8 minutes. If you do not have an IP, you can boil the potatoes on the stove until tender. While the potatoes cook, chop up the bacon and begin to cook it in a large stockpot.While the bacon cooks, chop up the onions, peppers and garlic. Cook the bacon until crisp. You can either remove it from the pan and add at the very end, or you can leave it in the pot. By removing it you can keep it crisp and add it to the soup right before serving. I usually just keep mine in the pot. Keep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent.
2. Add the flour, dill chicken base and garlic salt to the grease. Stir around to make a roux. Slowly add in the milk or half and half. Continue to stir until it is creamy. Let it cook until quite thick. It should be the consistency of thick gravy.
3. After the potatoes are done, release the pressure if using an IP. If you are boiling, then drain all but about four cups of the water.
4. Once the creamy base is thick, add in the potatoes and all of the liquid from the IP or all of the liquid that you reserved. Stir until completely combined. Let the soup cook for five to ten minutes to combine all of the flavors.

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WebDrain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an …

Rating: 4.7/5(63)
Total Time: 20 minsCategory: Dinner, Lunch, SoupCalories: 200 per serving1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

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WebHow to Make This Low Carb 'Potato' Soup: Preheat your oven to 375°F, line two baking sheets with …

Ratings: 2Calories: 597 per servingCategory: Soup1. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
2. In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
3. Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
4. Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!

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WebBring 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 …

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WebInstructions. To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or …

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WebAdd butter and chicken broth to pot and bring to a boil. Season with salt, pepper, and cayenne. Reduce heat and simmer 10 minutes. In a small bowl, whisk …

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WebOnce soup comes to a simmer, turn heat to medium low. Simmer until cauliflower is very tender, about 12-14 minutes. When cauliflower is soft, blend soup in batches in a …

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WebSoup is the perfect stick-to-your-ribs meal, but many recipes are carb-laden with ingredients like potatoes, grains, and pasta. If you're looking to cut carbohydrates, …

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WebOver medium heat, melt butter in a medium saucepan. Add onions, diced turnips and celery. Season with garlic powder and salt and saute over medium heat until onions are …

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WebCook Bacon: Heat large pot ( Note 4) over medium heat. Add bacon to pot and cook until crispy, 10 to 15 minutes. Transfer bacon to paper towel to drain. When …

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WebPlace a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F. In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and …

Author: Beth LiptonSteps: 5Difficulty: Easy

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WebDirections. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, …

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WebSaute 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 …

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WebInstructions. Preheat the oven to 400°F. Pierce the potatoes with a fork; bake for 1 hour or until tender. Cool slightly. Partially mash the potatoes, including the skins, …

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WebAdd olive oil to a large pot over medium-high heat. Add onion and saute for about 2-3 minutes until softened. Add garlic and saute for another minute. Add

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WebDrain any fat from dutch oven. Add the onions and garlic and saute for 3-5 minutes. Add the chicken broth, rutabagas, salt and pepper and bring to a boil over high …

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Frequently Asked Questions

How do you make loaded potato soup in a slow cooker?

This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up! To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.

What is low carb potato leeks soup?

Low-Carb "Potato" Leek Soup. This soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. The thyme, bacon and leeks add extraordinary flavor to this velvety soup.

How do you cook bacon and onions for soup?

Chop the bacon, onions, peppers and garlic into small bits. Cook the bacon until crisp. You can either remove the bacon from the pan to keep it crisp and add it to the finished soup. Or you can leave it in the pot.

Can you make potato soup vegetarian?

You can easily make this soup vegetarian--just use vegetable broth and skip the bacon. Place potatoes, broth, garlic, salt and bay leaf in a 6-quart slow cooker. Cover and cook on Low until the potatoes are very tender, about 6 hours.

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