In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
aucepan and then remove the bacon to paper towels and leave
Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
Add flour, stir and cook for about a minute.
Add chicken stock and tomatoes.
Bring to a boil, then simmer for 5 minutes. Add milk and heavy whipping cream.
Cook for 15-20 minute Stir in cheese until it melts, add bacon. Serve and enjoy!
egetables.
Add ham or bacon.
Cook over medium heat
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
For the fish stock, place all
Place bacon in a 2-quart casserole. Cover and microwave on High for 4 1/2 to 5 1/2 minutes or until lightly browned, then drain.
Add potatoes, celery, onions, water and pepper.
Cover and microwave on High for 10 to 12 minutes or until vegetables are tender, stirring mixture after 5 minutes. Combine 1/2 cup milk and flour, stirring well.
Stir into potato mixture.
Add remaining 2 cups milk and onion salt to potatoes.
Microwave, uncovered, on High for 7 to 10 minutes or just until thickened, stirring twice. Yields 2 quarts.
Cook bacon until crisp in large pot.
In a 3 1/2 to 4 quart slow cooker, stir all ingredients together except for the bacon and hard-cooked eggs. Cover and cook on low-heat setting for 10 to 12 hours or till the vegtables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg.
Combine potatoes, milk, soup, cheese, bacon and the worcestershire sauce in a large soup pot.
Heat to boiling over med high heat, stirring often.
Boil while stirring until the cheese melts.
Add in salt and pepper to taste.
Sprinkle more bacon over bowls of soup, if desired.
Spray a 3-quart saucepan with nonstick coating.
Add the chopped onions and bacon. Cook and stir over medium heat until onions are tender but not brown. Stir in water, chicken broth and potatoes. Bring to a boil and reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are tender.
Using a potato masher, slightly mash some of the potatoes. Stir in the evaporated milk, seasoning mix, salt and pepper.
Cook and stir over medium heat until heated through.
Ladle soup into bowls. Top with sour cream and chives, if desired.
Place potatoes, carrots, celery and onion in a large kettle; cover with water.
Add salt and pepper.
Cook until tender. Meanwhile, in a mixing bowl; combine cream cheese, butter and soup.
Stir well.
Add milk and bacon.
Add to vegetables and heat through.
For a thicker soup, drain vegetables before adding cream cheese mixture.
Place cooked bacon in a large stockpot over
Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.
In a large soup pot melt butter over medium-high heat.
Add in garlic; cook stirring for about 2 minutes.
Add in flour then stir until smooth (about 1 minute).
Gradually add milk and half and half stirring constantly until thickened and smooth.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.
Delicious!
Coarsely chop the baked potatoes and set aside.
Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
Add 1/2 the scallions & garlic to drippings and sautee until soft.
Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.
Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
Add in half-and-half and parsley, return to simmer.
Serve w/ remaining green onions & crumbled bacon on top.
Fry bacon, until crisp, in a 3-quart pan.
Add onion and saute two or three minutes.
Pour off fat.
Add potatoes and water and simmer 10 to 15 minutes until tender.
Stir in soup, sour cream, salt and parsley.
Gradually add milk.
Heat to serving temperature.
Do not boil.
Yields 7 cups.
Place potatoes, carrots, celery and onion in a large kettle. Cover with water.
Cook until tender.
Meanwhile, in a mixing bowl, combine cream cheese, oleo and soup; stir well.
Add milk, salt, pepper and bacon.
Add to vegetables and heat thoroughly. For a thicker soup, drain vegetables before adding cream cheese mixture.
Cut up bacon in small pieces and fry until crisp.
Remove and put in with milk and potatoes.
Cut up onion and fry in bacon grease until transparent.
Remove onions and add to soup.
A spoonful of bacon grease added to the soup helps flavor.
Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
Stir sour cream into the soup; cook another 1 to 2 minutes.