Soup Recipes and Trivia You’ll Devour

When the weather turns chilly, there’s nothing quite as comforting as a bowl of homemade soup. If you’re a fan of hearty, creamy soups, then this Creamy Bacon Potato Soup is sure to become a new favorite in your household. Packed with savory bacon, chunks of gold potatoes, and a creamy, flavorful broth, all made in a Lodge Dutch Oven.

How to Make Creamy Bacon Potato Soup

(You can find the full recipe below.)

Instructions:

Cook the Bacon: In your Lodge Dutch Oven, cook the bacon pieces over medium heat until they are crispy and browned. Remove the cooked bacon and set it aside on a paper towel lined plate. Drain the bacon grease.  

Sauté Onions and Garlic: In the Dutch oven, add 2 tablespoons of butter and the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant, about 5 minutes.

Add Potatoes, Broth and Bacon: Stir in the diced potatoes, chicken broth, milk, and heavy cream and half of the bacon bites. Season with salt, and ground pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender and cooked through.

Blend or Mash: Depending on your preference, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or use a potato masher to lightly mash the potatoes. This step gives the soup its creamy consistency.

Serve: Ladle the potato soup into bowls. Top each serving with shredded cheddar cheese, sour cream and bacon if desired.

Enjoy: Serve your delicious homemade fall staple.

This soup is perfect for family dinners, gatherings with friends, or just when you need some comfort food to brighten your day. The combination of bacon, potatoes, and veggies will leave you wanting seconds, so be sure to make enough. Enjoy!

For your convenience, here’s a print-friendly version of this recipe:

Soup Recipes and Trivia You’ll Devour

Lehman's

Any day is a good day for soup, in my opinion. In celebration of National Soup Month this January, I have pulled together a dozen weird facts about soup (#11 is almost unbelievable, but it’s true!), along with three of my favorite soup recipes.

Ingredients

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• 8 c. low-sodium vegetable or chicken broth

• 1 pound bag of your favorite vegetables (we have used everything from corn and peas to broccoli and cauliflower to edamame)

• 10 oz. cheese tortellini

• 1/2 c. heavy cream

• 14 oz pre-cooked smoked sausage, sliced (if you want a vegetarian soup, you can eliminate the sausage)

• Kosher salt and black pepper, to taste

• Shaved parmesan cheese and croutons, for topping

• Olive oil, for drizzling

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• 8 c. beef broth

• 1 lb. cubed beef broth (we will our beef cubes chopped into very small pieces)

• Salt and pepper as desired

• Dash of oregano, rosemary and thyme

• 1 lb. of fresh or frozen vegetables (we always include potatoes, carrots and corn, and then add some of other favorites, such as brussels sprouts or edamame).

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• 1/2 pound ground beef (or turkey for fewer calories)

• 4 Tablespoons butter, divided

• 1/4 cup chopped onion

• 3/4 cup shredded carrots

• 3/4 cup diced celery

• 1 teaspoon dried basil

• 1 teaspoon dried parsley flakes

• 4 cups cubed, peeled potatoes

• 3 cups chicken broth

• 1/4 cup all-purpose flour

• 2 to 4 cups shredded Velveeta (you can substitute cheddar or Swiss if you want)

• 1 1/2 cups whole milk

• Dash of salt and pepper

• 1/4 cup sour cream

Instructions

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1. Bring the broth to a gentle boil in a medium pot over medium-high heat.

2. Slice and brown the sausage in a dash of olive oil.

3. Add the frozen vegetables to the pot and return to a gentle boil.

4. Add the tortellini and cook until almost tender, 3 to 5 minutes.

5. Add the heavy cream and cook for another 2 minutes.

6. Add the sausage.

7. Taste and adjust the seasoning with salt and pepper.

8. Ladle into bowls and top with shaved parmesan and croutons.

9. Drizzle with olive oil.

10. Serve with a tossed salad and/or fresh fruit.

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1. Brown the beef cubes in a splash of olive oil.

2. If you are using a crock pot, cook the beef and potatoes on low heat for about three hours, and add the seasoning.

3. Add the rest of the vegetables and cook on low heat for another hour. The other vegetables tend to get too squishy if you cook them the full four hours.

4. Serve with a warm loaf of crusty French bread.

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1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.

2. In same saucepan, melt 1 tablespoon butter over medium heat.

3. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.

4. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

5. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3 to 5 minutes.

6. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts.

7. Remove from heat; blend in sour cream.

8. Serve with a dash of relish for a real “cheeseburger” taste!

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