Best 6 Potato And Yam Soup With Bacon And Spinach Recipes

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

YAM SOUP

Steps:

• Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
• Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
• Gina's Spinach Salad
• Spiced Pecans:
• Spinach Salad:
• For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
• For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

POTATO AND YAM SOUP WITH BACON AND SPINACH

Steps:

• Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

CREAM OF YAM AND SPINACH SOUP

Steps:

• In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
• Whisk in the flour and gradually add the broth, whisking until soup is blended.
• Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
• Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
• Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
• Hope you enjoy!

YAM AND POTATO SOUP WITH BACON AND SPINACH

Steps:

• Saute bacon until crisp and drain on paper towels.
• Add onion to drippings and saute until beginning to brown (about 7 minutes).
• Add garlic and thyme and stir.
• Add tomatoes and stir about 2 minutes.
• Add potatoes and stir to coat.
• Add broth and bring to a boil. Reduce to simmer and cover with lid ajar until potatoes are tender.
• Add spinach and bacon and stir until spinach wilts.
• Add more broth if too thick.
• Season with salt and pepper.