3709. ROSEMARY CHICKEN, BACON and POTATO SOUP

makes four servings


4 slices bacon, cut into 1-inch pieces
1/2 medium onion, diced
1 teaspoon coarsely chopped fresh rosemary
5 cups chicken stock
1/2 pound red potatoes, cut into 1/2-inch pieces
2 teaspoons Worcestershire sauce
1 cup cooked chicken, cubed or shredded
Kosher or sea salt, to taste
Freshly ground black pepper, to taste 

In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes. 

Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Season with salt and pepper to taste and serve hot. 


bacon recipe source: Todd Porter & Diane Cu (@WhiteOnRice), for Food & Wine, September 2013

3545. BACON and BAKED POTATO SOUP

makes 6 servings (about 1 cup each)


2 6-8 oz. baking potatoes
3 tablespoons butter 
1/2 cup chopped onion

1/4 cup chopped celery3 tablespoons all-purpose flour 

1/2 teaspoon dried thyme, crushed1/4 teaspoon salt1/8 teaspoon ground black pepper 

4 cups half-and-half, light cream or milk1 1/4 cups shredded American cheese (5 ounces)1 cup chicken broth 

8 slices bacon, crisp-cooked, drained and crumbled2 tablespoons thinly sliced green onion1/4 cup dairy sour cream 

 

Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside. 

 

In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. 

 

For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. 

 

To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.

 

 

bacon recipe source: Midwest Living (@MidwestLiving)

3298. SPICY FISH and POTATO SOUP with BACON and CHIVES

serves four 


4 slices bacon, chopped 
1 medium onion, chopped 
4 stalks celery, chopped, plus leaves for serving 
6 cups low-sodium chicken broth 
2 large russet potatoes (about 1 pound), peeled and chopped 
1 bay leaf 
1/4 to 1/2 teaspoon crushed red pepper 
kosher salt and black pepper 
1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces 
1 tablespoon chopped fresh chives

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.

Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.

Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.


bacon recipe source: Dawn Perry, Real Simple, April 2013

3197. TANGY SORREL and POTATO SOUP with BACON

makes four servings 


2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice  
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine  
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced  
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice  
Salt and freshly ground pepper  
1 1/2 tablespoons fresh lemon juice  
1/4 teaspoon finely grated lemon zest  
3 tablespoons crème fraîche or heavy cream  
1/2 pound sorrel, stems discarded, leaves coarsely chopped

Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.  

Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table. 
 

Make Ahead: The croutons can be made a day ahead. Store in an airtight container. The soup can be made without the sorrel and refrigerated overnight. Bring to a simmer and add the coarsely chopped sorrel just before serving.

 

 

bacon recipe courtesy of: Eberhard Müller, "Cooking Seasonal: Spring Dishes from Eberhard Müller," Food & Wine, April 2001

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.


bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

2400. CHILLED GOLDEN POTATO SOUP with BACON, SOUR CREAM and GREEN ONIONS

serves six


1/2 lb. bacon, cooked crisp and chopped (reserve grease)
2 tablespoons bacon grease
1 medium sweet onion, chopped
2 cups chicken stock
3 yukon gold potatoes, peeled and sliced
1/2 cup sour cream
1/2 cup half & half
1 pinch ground nutmeg
2/3 crumbled bacon
1/4 cup green onions, sliced thinly on bias
1/2 cup sour cream

In a medium soup pot, cook bacon until crisp then remove and reserve bacon leaving about 2 tablespoons of bacon grease in pot. Chop and crumble bacon and set aside. Saute onion in bacon grease until transparent and tender. Do not brown. Add chicken stock and potatoes and gently simmer until potatoes are tender. Turn off heat and allow the soup to cool. In a blender, puree the cooled soup mixture. Strain if desired afterward and chill. Add half and half and sour cream to the chilled soup mixture and season with nutmeg, salt and pepper. (Thin with additional chicken stock if desired.) Portion soup in bowls and garnish with crisp bacon, green onions and a dollop of sour cream.


bacon recipe courtesy of: Nino Salvaggio: International Marketplace, 6835 Rochester Road, Troy, Michigan 48085

1602. BACON, POTATO and ONION SOUP

serves eight


8 slices bacon
3 cups onions, minced
1 teaspoon crushed garlic
1 tablespoon balsamic vinegar
4 cups cooked white potatoes*
4 cups chicken stock
4 cups potato water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
chopped Italian parsley for decoration

*Reserve the water that you cook the potatoes in for this soup. If you did not save it, add the equivalent liquid in stock or plain water.

Fry the bacon, pat off the excess grease, allow to cool, then crumble; set aside. Discard all but two tablespoons of the bacon grease and return the pan to stove over medium-high heat. When the fat begins to sizzle, add the onions. Lower the heat to medium-low and sauté the onions until they become golden brown—approximately 3 to 5 minutes. Add the garlic and cook for one minute. Pour the balsamic vinegar over the onions and garlic and continue cooking for one minute. Combine the cooked potatoes and the onions and pass them through a food mill to form a smooth paste. (Alternatively, place them in large bowl and use a potato masher.) NOTE: Do not mash the potatoes in a food processor; it makes them gummy. Place the potato-onion mixture in a large saucepan and stir in the stock and potato water. Add the salt, pepper, and five strips of crumbled bacon. Mix well and continue cooking for 20 minutes. Taste and adjust the seasonings. Ladle the soup into bowls and top with the Italian parsley and remaining bacon.


bacon recipe courtesy of: Barbara Adams, Beyond Wonderful, San Francisco, California, talktobarbara@beyondwonderful.com

1101. POTATO SOUP with BACON and GOUDA CHEESE

6 slices bacon, cut into 1 inch pieces
3 lbs. russet potatoes (about 5 large)
3 ½ teaspoons salt
1 cup sour cream
¼ lb. butter (1 stick)
2 2/3 cups of whole milk
½ teaspoon black pepper
4 scallions, thinly sliced
¾ cup shredded aged or regular gouda cheese

Cook the bacon until crisp, drain on paper towels, set aside. Peel and cut the potatoes into thirds, place in a large pot, cover with water and add 2 teaspoons of salt. Bring to a boil, reduce heat to a simmer and cook until potatoes are very soft, about 45 minutes. Drain the potatoes, discarding the water, return to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter, stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. (Do not boil)

Divide among 8 bowls and serve hot, garnished with the scallions, cheese and bacon.


courtesy of: Judy, Oakvale Farmstead Cheese, 1285 State Route 29, London, Ohio 43140, (740) 857-0000

334. POTATO SOUP with BACON and GORGONZOLA CHEESE

serves 4


4 slices bacon, diced
1 cup chopped yellow onion
2 stalks celery, sliced
2 large russet potatoes (about 1½ lb.), peeled and cubed
1 cup chicken or vegetable stock or broth
2 cups milk
¼ cup chopped parsley
3/4 teaspoon salt
freshly ground black pepper to taste
4 oz. crumbled Gorgonzola or blue cheese for topping (optional)

In a large soup pot over medium heat, cook bacon until crisp. Remove with a slotted spoon to a plate, leaving 2 tablespoons bacon drippings in pan. Add onion and celery to pan and saute until vegetables are slightly tender, about 6 minutes. Add potatoes and stock and bring to a boil. Reduce temperature to medium-low and simmer, covered, until vegetables are tender, about 20 minutes. Transfer 1 cup of the vegetables to a food processor or blender and process until smooth. Return to pan and add milk and parsley. Season with salt and pepper and reheat over medium heat for about 5 minutes. Ladle into bowls and sprinkle with bacon and cheese.


courtesy of: The Big Book of Soups & Stews, by Maryana Vollstedt. San Francisco: Chronicle Books, 2001, p. 224

168. CHEESY BACON POTATO SOUP

serves 8-10


8 strips bacon, diced, fried and drained
5 cups potatoes, diced into ½-inch cubes
1½ cups celery, diced
1½ cups carrots, diced
1 cup onions, diced
1½ teaspoons salt
1-12 ounce can evaporated milk
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 cup milk (whole or half & half)
2 cups Velveeta cheese (½ brick), cubed
freshly ground black pepper to taste

Combine potatoes, celery, carrots and onions in large saucepan. Add salt and enough water to cover vegetables. Boil gently for 20 minutes (or until vegetables are tender). Slightly mash some (but not all) vegetables. Add remaining ingredients and heat until bubbly. Serve hot.


courtesy of: Nueske's Hillcrest Farm, Wittenberg, Wisconsin