CREAMY BACON POTATO SOUP RECIPES

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BACON AND POTATO SOUP RECIPE - FOOD.COM



Bacon and Potato Soup Recipe - Food.com image

This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 cups

Number Of Ingredients 11

1/2 lb bacon, diced
1 large onion, diced
salt & pepper
1 sprig fresh thyme
2 sprigs fresh rosemary
1 bay leaf
15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
1 teaspoon chopped garlic
2 quarts vegetable stock or 2 quarts water
1 cup cream
1/4 cup whole grain mustard (one spiked with horseradish is wonderful)

Steps:

  • Cook bacon in a large stockpot over medium heat until crispy.
  • Add onion and cook 4-5 minutes, until tender.
  • Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
  • Add potatoes and garlic, and mix well with bacon and onions.
  • Add stock or water and bring to a boil.
  • Reduce heat and simmer for 20 minutes, or until potatoes are tender.
  • Add cream and mustard; stir to blend.
  • Remove bayleaf and purée about 1/2 of the soup in a blender.
  • Mix blended soup with the rest of the soup.
  • Adjust seasonings.
  • To serve, ladle soup into bowls and top with chopped scallions.

Nutrition Facts : Calories 226.3, FatContent 11.3, SaturatedFatContent 5.1, CholesterolContent 26.2, SodiumContent 172.4, CarbohydrateContent 27.5, FiberContent 2.6, SugarContent 1.6, ProteinContent 4.6

BACON AND POTATO SOUP RECIPE - FOOD.COM



Bacon and Potato Soup Recipe - Food.com image

This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 cups

Number Of Ingredients 11

1/2 lb bacon, diced
1 large onion, diced
salt & pepper
1 sprig fresh thyme
2 sprigs fresh rosemary
1 bay leaf
15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
1 teaspoon chopped garlic
2 quarts vegetable stock or 2 quarts water
1 cup cream
1/4 cup whole grain mustard (one spiked with horseradish is wonderful)

Steps:

  • Cook bacon in a large stockpot over medium heat until crispy.
  • Add onion and cook 4-5 minutes, until tender.
  • Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
  • Add potatoes and garlic, and mix well with bacon and onions.
  • Add stock or water and bring to a boil.
  • Reduce heat and simmer for 20 minutes, or until potatoes are tender.
  • Add cream and mustard; stir to blend.
  • Remove bayleaf and purée about 1/2 of the soup in a blender.
  • Mix blended soup with the rest of the soup.
  • Adjust seasonings.
  • To serve, ladle soup into bowls and top with chopped scallions.

Nutrition Facts : Calories 226.3, FatContent 11.3, SaturatedFatContent 5.1, CholesterolContent 26.2, SodiumContent 172.4, CarbohydrateContent 27.5, FiberContent 2.6, SugarContent 1.6, ProteinContent 4.6

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