This soup is the definition of comfort food. I hope you get a chance to enjoy this delicious loaded potato soup this fall.
1 lb Bacon, cut into ½ inch pieces
1 Stick (½ cup) Butter
⅔ Cup Flour
6 Large Russet Potatoes
7 Cups Whole Milk
1 teaspoon Salt
1 teaspoon Pepper
4 Green Onions, thinly sliced
8 oz Sharp Cheddar Cheese, grated
1 Cup Sour Cream
1-2 Cups Chicken Broth, to thin out if too thick
Cook bacon in a large soup pot over medium-high heat. Cook until crisp. Remove with a slotted spoon and reserve on a plate. Keep the bacon grease in the pan.
Peel and dice the potatoes. Microwave until soft. Heat for 5 minutes at a time and stir. Or they could be baked ahead of time.
Add butter to the bacon grease. Melt over medium/high. Once melted, whisk in the flour and cook for 1-2 minutes.
Slowly add in the milk one cup at a time. Every time milk is added, let it thicken and bubble before adding another cup. It will get nice and thick this way. Stir in the salt and pepper.
Fold the cooked potatoes and green onions to the soup and bring to a bubble.
Turn the heat to low and stir in the cheese and sour cream. If too thick, add some chicken broth to thin it out to your liking.
Yield: 12 or more
These Bacon Pinto Beans are delicious on their own, in a burrito, in a quesadilla, and nachos. I’m sure they will be delicious any way you want to eat them!
1 lb Pinto Beans, cooked
1 Bay Leaf
6 Slices Bacon
1 Small Yellow Onion, diced
2 Cloves Garlic, minced
1 teaspoon Cumin
1 Tablespoon Chili Powder
½ teaspoon Oregano
1 Tablespoon Lime Juice
¾-1 Cup Water
Salt and Pepper, to taste
Cook the beans with a bay leaf, drain.
In a large skillet over medium/high heat, cook the bacon until crisp. Remove from pan and chop. Leave the bacon fat in the pan.
Add the diced onion and cook until softened. Add garlic and cook for about 30 seconds.
Add the bacon back to the pan along with the beans, cumin, chili powder, oregano, bay leaf, lime juice and water. Add ½ cup water first, then add a ¼ at a time as needed. You want some liquid in the pan so the beans don’t burn on the bottom. Season to taste with salt and pepper. Simmer over low for 5-10 minutes.
This was really delicious and bacon-y. The only problem is that it didn’t make enough. Next time I would probably double it. Enjoy!
1/2 lb Red Kidney Beans, soaked at least 8 hours and drained
4 oz Bacon, chopped
1/2 Onion, diced
1/2 Red Bell Pepper, diced
2 Celery Stalks, diced
Salt and Pepper
1/8 teaspoon Cayenne Pepper
2 Cloves Garlic, minced
2 Bay Leaves
Brown Rice, for serving
Green Onions, for garnish
Heat a large pot over medium heat, add bacon and cook until crispy. Remove bacon from the pot with a slotted spoon and reserve on a plate.
Add onion, bell pepper, celery, salt and pepper and cayenne pepper to the pot with the bacon fat. Cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute.
Add beans, bacon, 4 cups water and bay leaves. Bring to a boil, simmer and cook covered for 1 hour.
Mash 1/2 the beans with a spoon or potato masher. Simmer for about 20 minutes.
Serve over rice with green onions on top.
Yield: 3-4 Servings
-Recipe from 100 Days of Real Food-
This Loaded Baked Potato Dip is deliciously packed with cheesy bacon goodness. I served this dip with regular potato chips, which added a nice saltiness to it.
16 oz Sour Cream
12 oz Bacon, cooked and crumbled
8 oz (2 Cups) Shredded Cheddar Cheese
1/3 Cup Green Onions, thinly sliced
Mix all ingredients together in a bowl. Reserve a small amount of cheese, bacon and green onions for garnish if desired.
Cover and chill for at least 1 hour before serving. Garnish with reserved cheese, bacon and green onions.
Serve with potato chips.
Yield: about 4 Cups
-Recipe from Brown Eyed Baker-
This casserole tastes just like Twice Baked Potatoes, but it’s so much easier to make. No stuffing potato skins here! This can be served as a main dish or a side dish.
5 lbs Potatoes, peeled and cubed
3/4 Cup Sour Cream
1/2 Cup Milk
3 Tablespoons Butter
Salt & Pepper, to taste
3 Cups (12 oz) Shredded Cheddar Cheese, divided
1/2 lb Bacon, cooked and crumbled
3 Green Onions, sliced
Boil potatoes until tender, about 15 minutes. Drain and place in a large bowl.
Add sour cream, milk, butter, salt and pepper. Blend with an electric mixer until smooth.
Stir in 2 cups cheese, bacon and onions. Spread into a casserole dish and top with remaining cheese. Bake for 30 minutes.
Yield: About 8 servings as main dish/about 14 servings as side dish
-Recipe from Taste of Home-
Maple Bacon Waffle Bake is great for breakfast, dinner or brunch and would be perfect for Christmas monring.
12 oz Bacon
6 Egg Yolks
1/2 teaspoon Salt
1 1/2 Cups Milk
1 Cup Whipping Cream
1/2 Cup Real Maple Syrup
1 teaspoon Vanilla Extract
Preheat oven to 375°F and lightly grease a casserole dish.
If using frozen waffles, toast them until crispy. If preparing homemade waffles, cook them until crispy before assembling this dish. Break the waffles into 1 inch pieces.
Cut the bacon into 1-2 inch pieces and cook on medium heat until crispy. Drain on paper towels.
Beat together egg yolks, salt, milk, whipping cream, maple syrup and vanilla in a large bowl. Add waffle pieces and bacon. Fold together until evenly moistened. Most of the liquid will absorb.
Pour mixture into baking dish and cover with foil. Bake for 1 hour. Uncover during the last 10 minutes.
Yield: 6-8 Servings
-Recipe from Betty Crocker-