CREAMY POTATO AND BACON SOUP RECIPES

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EASY CREAMY HOMEMADE POTATO SOUP - INSPIRED TASTE



Easy Creamy Homemade Potato Soup - Inspired Taste image

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes about 7 cups of soup or 4 to 6 servings

Number Of Ingredients 15

3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 stalks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups stock or broth, see our chicken stock or vegetable broth
4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and fresh ground black pepper
1/4 cup cream, half and half, sour cream or plain yogurt
1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Steps:

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
  • Slowly whisk in 2 cups of the stock, making sure there aren’t any lumps of flour. It will be thick.
  • Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne’s favorite way to serve the soup).

Nutrition Facts : ServingSize About 1 cup, Calories 224, FatContent 11.8g, SaturatedFatContent 6.9g, CholesterolContent 30.7mg, SodiumContent 302.2mg, CarbohydrateContent 23.9g, FiberContent 3.6g, SugarContent 3.9g, ProteinContent 7.4g

POTATO & SAVOY CABBAGE SOUP WITH BACON - BBC GOOD FOOD



Potato & Savoy cabbage soup with bacon - BBC Good Food image

A warming, hearty soup with that takes just 20 minutes to make

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Soup, Starter, Supper

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil, plus extra to serve
550g floury potatoes, peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

Steps:

  • Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
  • While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
  • Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Nutrition Facts : Calories 336 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.61 milligram of sodium

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POTATO & SAVOY CABBAGE SOUP WITH BACON RECIPE - BBC GOOD …
A warming, hearty soup with that takes just 20 minutes to make
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Side dish, Soup, Starter, Supper
Cuisine British
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