Creamy Bacon Potato Soup in Festive Bread Bowls
Indulge in this comforting and hearty creamy bacon potato soup, a cherished recipe inspired by The Machine Shed. This delightful soup is perfect for gatherings, family dinners, or festive occasions, especially around Halloween when served in whimsical pumpkin-shaped bread bowls. Each spoonful is a warm embrace, with tender potatoes, smoky bacon, and a rich, creamy base that leaves everyone asking for seconds. Not only does it warm you from the inside out, but its presentation in fun, seasonal bread bowls elevates the experience, making it a memorable dish for young and old alike. Enjoy the delicious combination of flavors that have been beloved by my family for years.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Medium Potatoes
6-7 (Baked, peeled, and diced)
Raw Bacon
1/2 lb (Diced)
Jumbo Yellow Onion
1 (Diced)
Celery
1/4 bunch (Diced)
Milk
1 quart
Water
1 quart
Chicken Base
2 tablespoons
Salt
1 teaspoon
Black Pepper
1 teaspoon
Margarine
3/4 cup
Flour
3/4 cup
Parsley
1/4 bunch (Chopped)
Whipping Cream
1 cup
Crumble Bacon
To garnish
Chopped Green Onion
To garnish
Shredded Colby Cheese
To garnish
Instructions
1
In a large, heavy pot, sauté the diced bacon over medium-high heat until almost crispy.
2
Add the diced onions and celery to the pot. Continue to sauté until the onions are translucent and the celery is tender, about 5-7 minutes.
3
Drain excess grease from the pot, then return the sautéed mixture (bacon, onion, and celery) back to heat.
4
Pour in the milk and water, then stir in the chicken base, salt, and black pepper. Heat the mixture over medium-high heat until hot but do not allow it to boil.
5
In a separate heavy saucepan, melt the margarine over low heat. Once melted, stir in the flour to create a roux. Mix well and let it bubble gently, stirring constantly for about 1 minute.
6
Gradually add the roux to the hot soup base, stirring continuously to ensure a smooth incorporation.
7
Keep stirring until the soup thickens to your desired creaminess. If a thicker soup is preferred, create more roux by increasing the amounts of margarine and flour accordingly.
8
Add in the diced baked potatoes, chopped parsley, and whipping cream. Stir well to combine and heat through.
9
Serve hot in individual bread bowls and garnish with shredded colby cheese, crumbled bacon, and chopped green onions.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Creamy Bacon Potato Soup in Festive Bread Bowls.
What inspired this recipe?
This recipe is inspired by the cherished flavors of The Machine Shed.
How many potatoes do I need?
You will need 6-7 medium potatoes for this soup.
How should the potatoes be prepared?
The potatoes should be baked, peeled, and diced.
What type of onion is used?
The recipe calls for one jumbo yellow onion, diced.
How much bacon is included in the soup?
The soup base uses 1/2 lb of diced raw bacon, plus additional for garnish.
What other vegetables are in the soup?
In addition to potatoes and onion, the recipe includes 1/4 bunch of diced celery.
What liquids are used for the soup base?
The base is made using 1 quart of milk, 1 quart of water, and 1 cup of whipping cream.
What provides the savory chicken flavor?
Two tablespoons of chicken base are added to the liquid mixture.
How is the soup thickened?
The soup is thickened using a roux made from 3/4 cup margarine and 3/4 cup flour.
Can I make the soup thicker than the recipe suggests?
Yes, you can create more roux by increasing the margarine and flour amounts to reach your desired creaminess.
When should I add the whipping cream?
The whipping cream is added at the end along with the diced potatoes and parsley.
What are the recommended garnishes?
Garnish the soup with shredded colby cheese, crumbled bacon, and chopped green onions.
How should the bacon be cooked?
Sauté the diced bacon in a large pot over medium-high heat until it is almost crispy.
Do I need to drain the bacon grease?
Yes, you should drain the excess grease from the pot before adding the liquids.
What type of cheese is used for topping?
Shredded Colby cheese is the recommended topping.
What makes this soup festive for Halloween?
Serving the soup in pumpkin-shaped bread bowls makes it perfect for Halloween festivities.
How long should the onions and celery be sautéed?
Sauté them for about 5-7 minutes until the onions are translucent and celery is tender.
Should the milk and water mixture boil?
No, you should heat the mixture until hot but do not allow it to boil.
What herb is used in the recipe?
The recipe uses 1/4 bunch of chopped parsley.
Is margarine or butter used for the roux?
The recipe specifically calls for 3/4 cup of margarine.
What is the seasoning for the soup?
The soup is seasoned with 1 teaspoon of salt and 1 teaspoon of black pepper.
Is this soup considered a comfort food?
Yes, it is described as a comforting and hearty soup, perfect for cold days.
Can this be served in a regular bowl?
While bread bowls are suggested for presentation, it can also be served in standard individual bowls.
How many ingredients are in this recipe?
There are 16 ingredients listed for this soup.
What type of pot is recommended?
A large, heavy pot is recommended for the soup and a separate heavy saucepan for the roux.
What is the first step of the instructions?
The first step is to sauté diced bacon over medium-high heat until almost crispy.
How is the roux incorporated?
The roux is added gradually to the hot soup base while stirring continuously.
Who is this recipe suitable for?
It is a family-friendly dish suitable for gatherings, family dinners, and people of all ages.
Is the soup served hot?
Yes, the soup should be served hot in individual bread bowls.