Crisp Bacon Potato Soup Sp5 Recipes

Steps:

• Heat 2 teaspoons of oil over high heat and add 4 rashers of bacon and cook for 2-3 minutes or until crip and then set aside.
• Heat another 2 teaspoons of oil in the pan and add chopped brown onion and garlic and cook for 1 minute.
• Add potatoes, 2 sprigs thyme, chicken stock and water and bring to the boil and then reduce heat and simmer for 15-20 minutes.
• Blend until smooth and stir through cream.
• Divide into serving bowls and top with crispy bacon to serve.

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute 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 potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Steps:

• To make soup, in a large stock pot place 2 tablespoon of butter or olive oil, diced onions, and bacon. Sauté until the onions begin to brown and the bacon starts to crisp up. Once the onion are light brown and the bacon crisp add the milk. Bring milk up to a slight simmer, add mashed potatoes until you get the soup as thick or as thin as you would like. In the meantime, heat oven to 425 degrees, use the remaining butter or olive oil toss the diced potatoes and place on a cookie sheet. Roast until they begin to brown slightly. Remove and allow to cool. Once you have it at the right consistency to the soup, add the roasted diced potatoes and heat through.
• Serve in bowls and top with your favorite baked potato toppings. Garnish top soup with sour cream, cheddar cheese, diced chives, or whatever you would put on your baked potato.
• Enjoy!

Steps:

• In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Reserve 3 tablespoons of drippings; rinse out skillet.
• Heat reserved drippings in same skillet over medium heat. Add potatoes to skillet; spread in even layer. Cover with lid. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown. Keep skillet covered during cooking time.
• Fill tortillas with potatoes, lettuce, bacon and salsa.

Steps:

• Add bacon to a large skillet and fry over medium-high heat until crispy. Remove the bacon to a plate covered with several paper towels; set aside.
• Roughly chop the chipotle peppers and add them to a large pot or Dutch oven along with the adobo sauce, hash browns, and chicken stock; bring the mixture to a boil over high heat.
• When the mixture has come to a boil, decrease the heat to medium and place a lid on the pot or Dutch oven; cook for 20 minutes.
• Uncover the pot or Dutch oven, and then whisk in the sour cream; cook for 10 minutes.
• Remove the mixture from the heat, and either puree the soup with an immersion blender, or in small batches using a normal blender.
• Crumble the bacon into small pieces and sprinkle on top of each individual bowl of soup before serving.

Steps:

• Bring chicken broth to a boil, then add hash browns. Boil for 10 minutes, then add soup and cheese. Stir until dissolved. Add bacon pieces to each bowl.

Steps:

• In a large bowl, beat milk and eggs together.
• Gently stir in flour just until moistened.
• Mix in Simply Potatoes O'Brien Hash Browns and bacon crumbles.
• Bake in a preheated waffle iron until golden brown.
• Serve with topping of choice.

Steps:

• Begin by placing pepper jack cheese in small flat circles on a non stick baking sheet. Also, sprinkle Parmesan cheese on the same baking sheet. Bake at 400 degrees for approximately 5 minutes. Once the pepper jack cheese has baked, remove from oven and allow to cool completely. Meanwhile, prepare Simply Mashed Potatoes according to manufactures directions. After the cheese has cooled completely, pipe the Simply Mashed Potatoes onto the pepper jack cheese crisps. Now top with crispy bacon crumbles, sliced green onions and sprinkle with the baked Parmesan cheese. Serve and Simply wow your friends!

Steps:

• In a large skillet fry the bacon crisp, remove and place on paper towels, pouring 1/2 the bacon fat off and St aside for rue later. Next, pour the bag of Simply Potatoes and onion into the skillet and brown cooking 1/2 way. Remove the potatoes and onion set aside. Replace the bacon fat you set aside earlier into the pan add the flour and make a paste, add the chicken stock and stir until it thickens.
• In a large skillet fry the bacon crisp , remove the bacon and drain on paper towels and remove 1/2 the bacon fat and set aside later for rue.
• In a 2 quart pan replace the bacon fat you set aside earlier, and add the flour, making a paste, add in the chicken stock to thicken the soup slightly stirring until all paste is dissolved into stock.
• Pour the bag of Simply Potatoes with onion into the same skillet and brown cooking till tender, remove and set aside.
• Pour into the stock potatoes and onion along with 4 slices of the Applewood bacon that has been crumbled and chopped celantro. Heat to a boil for 10 minutes then turn off turn off. Salt and pepper to taste.
• Ladel into bowels crumble 1 slice of crisp Applewood bacon on top of each bowl garnish with a sprig of celantro.