Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro. Next on the list? Homemade French Crullers!

top down view of donut holes in a bowl and on the counter

Donut Holes | A Tasty Little Treat!

These Donut Holes are originally from ART Restaurant at The Four Seasons -Seattle. After buttering them up they gave me their recipe!

These little devils have been haunting me ever since we visited the ART Restaurant at The Four Seasons Seattle a few months ago. I was barely 11 weeks pregnant {I think} and couldn’t really keep a whole lot of food down. But, these donut holes were magical and I was able to stomach almost all of them!  {Read: I hogged them all. } This entire pregnancy when I crave a treat, I think of these and drool. #notashamed. Well a few weeks ago, I was desperate for a donut hole and emailed my contact at the hotel asking for the recipe. A few minutes later badda bing badda boom I got the recipe.

Technology is amazing. And so are these Donut Holes. Hello, light and fluffy goodness coated in sugar. How are you? I ate these fresh out of the grease and enjoyed every.single.bite. Fresh donuts are my life.

These are pretty simple to throw together, they just involve a few basic ingredients and a lot of waiting. Is the waiting worth it? I would say yes, but I definitely got annoyed with the process. “Just rise FASTER” –said the starving pregnant lady. Anyways, I’d recommend going to Seattle and getting these. Orrrrr just making them at home!

Main Ingredients Needed

This is a yeasted donut recipe not a cake donut. This basically means, it uses yeast to rise and not another ingredient like baking soda which results in a lighter (less dense) texture, think Krispy Kreme or Dunkin Donuts. With that being said, here’s what else you’ll need to make Donut Holes:

  • Active Dry Yeast – this helps the dough rise.
  • Warm Milk – the yeast hangs out in warm milk for a bit to make it bloom. This ensures that the yeast is alive and working while the milk is also used for moisture.
  • Bread Flour + All Purpose Flour – these two are combined to create the perfect blend of flour (with just the right amounts of protein and gluten).
  • Sugar – this is used to sweeten the dough and to also coat the outside of the finished donut holes.
  • Salt – to balance and bring out flavors.
  • Eggs – used to bring structure to the dough.
  • Butter – this adds a lot of flavor to each and every bite!
  • Oil – you’re going to need a light oil to fry these babies up. Canola or vegetable oil work great!
five donut holes lined up in a row

How to Make Donut Holes

For full details on how to make Donut Holes, see the recipe card down below 🙂

Proof Yeast

Whisk yeast together with milk in a mixing bowl.

Mix Dry Ingredients with Yeast

Add some of the bread flour and mix together until the mixture becomes a dry chunky mixture. Cover mixture with the remainder of bread flour, all-purpose flour, sugar, and salt and let sit (even though the mixture is dry, it will rise)..

Add Wet Ingredients

Add 3 eggs and mix in a stand mixer with a dough hook on medium speed, scraping down the bowl every once in a while. Add the remaining egg and mix for a couple of minutes.

Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often.

When the dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!

Rise + Chill

Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for an hour and a half.

Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.

Roll Dough, Fry + Coat in Sugar

The dough is now ready to fry, separate into about 40 half-ounce pieces and roll into balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}

Deep fry in oil until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. Serve immediately right out of the oil and sugar! So so yummy 🙂

donut holes on a baking sheet being rolled around in sugar

Customize Your Donut Holes

I rolled my donut holes in sugar for an easy sweet treat but you can do whatever you’d like with these babies. Here are a couple of ideas to get the juices flowing:

  • Glaze – you could easily make a glaze out of powdered sugar, vanilla, and milk to coat these donut holes in. You’re going to want the glaze to be the consistency of school glue.
  • Cinnamon Sugar – add some cinnamon to your sugar for a fun twist on this recipe.
  • Chocolate Ganache – dip these into some chocolate ganache, so good!
  • Jelly Filled – grab a frosting bag and tip, fill with your favorite jelly, compote, or custard/pudding and fill these sugary donuts up.
  • Powdered Sugar – instead of rolling in granulated sugar, roll in powdered sugar for a melt-in-your-mouth experience.
donut holes in a bowl. one has been torn in half

More Donut Recipes to Try!

This is not my first rodeo when it comes to donuts. Try these other certifiably delicious recipes:

That’s it people, easy peasy, tasty Donut Holes ready to eat! I loved these and of course so did my family (who doesn’t love a good donut?).

The printable recipe card is down below, enjoy!

donut holes in a baking sheet

Print

Homemade Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro.
Course Dessert
Cuisine American
Keyword donut holes
Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 337kcal
Author Lauren

Ingredients

Instructions

  • Whisk yeast together with milk in mixing bowl.
  • Add 1/2 c bread flour and mix together until mixture becomes a dry chunky mixture. Cover mixture with remainder of bread flour, all purpose flour, sugar, and salt and let sit for 30 minutes (even though the mixture is dry, it will rise).
  • Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while. Add the remaining egg and mix for 3 more minutes.
  • Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often
  • When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
  • Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
  • Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
  • Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}
  • Deep fry in oil about 350 degrees Farrenheit until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. My oil was too hot at first and cooked the outside but not the inside. Be sure your oil is at 350! Serve immediately right out of the oil and sugar! So so yummy 🙂

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 631mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 645IU | Calcium: 35mg | Iron: 1mg

The post Donut Holes appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Homemade Hamburger Helper

Homemade Hamburger Helper is an easy and delicious dinner that tastes amazing and is just as fast to make as the boxed version…only made with real ingredients! This is one of my go-to, weeknight ground beef recipes that I just love. Ready in a flash and cooked in only one pan, too.

big spoon of homemade hamburger helper

Homemade Hamburger Helper | The Easiest Dinner Ever

I really like having these fast “I don’t have to think about it” dinners in my back pocket. While I never really grew up eating the boxed Hamburger Helper, I certainly enjoyed my fair share in college. But now that I’m a mother, I definitely can appreciate the point of a fast dish like Hamburger Helper, but much prefer making it homemade. And, funny thing is it doesn’t take that much longer to make it from scratch and it tastes waaaayyy better.

What is Hamburger Helper?

Hamburger Helper is an easy boxed pasta dish that you can find in the grocery store next to the boxed mac and cheese. It usually comes with dry pasta and a seasoning packet which you then cook with meat (usually ground beef).

pouring tomato sauce into pan over macaroni

Main Ingredients Needed

Okay I admit, this list is long, but this recipe could not be any easier! Here’s everything you’ll need to make homemade Hamburger Helper:

  • Olive Oil – this is used to cook the ground beef and onion.
  • Ground Beef + Onion – I used a 93/7 blend of ground beef and yellow onion, but you could just as easily use a white onion or ground turkey.
  • Elbow Macaroni – you can use whatever shape of pasta you’d like, I just kept it classic by using macaroni.
  • Beef Broth – this helps cook the pasta while still providing flavor.
  • Tomato Sauce – this is the base of the sauce.
  • Milk – this also helps cook the pasta while keeping things creamy.
  • Garlic Powder, Chili Powder + Ground Mustard – some seasonings to give it that classic Hamburger Helper taste.
  • Worcestershire Sauce – another flavoring agent, a little goes a long way!
  • Salt + Pepper – and don’t forget to season as you go, these make everything better.
  • Cheddar Cheese – you can make this as cheesy (or not) as you’d like.
  • Half & Half – or use heavy cream. This really makes the sauce creamy and dreamy.
  • Parsley – this is a garnish and is optional.

Can You Make Hamburger Helper without Milk?

Yes, you sure can! While the milk adds a creamy flavor and I’d suggest using it, there are other ingredients you can add that could be considered good substitutes:

  • canned evaporated milk
  • nonfat dried milk whisked together with water, according to package directions
  • almond milk
  • coconut milk
  • extra beef broth + 1-2 tablespoons butter

If you love Homemade Hamburger Helper, try these other ground beef + pasta recipes:

cooked hamburger helper in skillet

How to Make Homemade Hamburger Helper

For full details on how to make Homemade Hamburger Helper, see the recipe card down below 🙂

Cook Ground Beef + Onions

In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.

Create Sauce and Cook Pasta

After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk. Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. We are going to cook the pasta in the broth/sauce mix we just created. Bring it to a boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching. This should take 10-12 minutes total, depending on how long it takes for your pasta to cook.

Add Half & Half + Cheese

After your noodles are completely cooked through and sauce mostly absorbed. Stir in half & half and grated cheddar cheese. Taste, adjust seasonings, top with parsley and serve.

homemade hamburger helper on white plate

What to Serve with Homemade Hamburger Helper

An easy dinner needs an easy side dish or two! Here are some of my go-to’s. With pasta, I love adding salad or some kind of cooked veggie. And garlic bread is always delicious.

big spoon of homemade hamburger helper

Print

Homemade Hamburger Helper

Homemade Hamburger Helper has tons of delicious flavor minus all of the chemicals and preservatives found in the boxed version!
Course Dinner
Cuisine American
Keyword hamburger helper, homemade hamburger helper
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 608kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef 93/7
  • 1 1/2 cups onion diced
  • 1 pound elbow macaroni
  • 3 cups beef broth
  • 8 oz tomato sauce
  • 1 cup low fat milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1 tablespoon worcestershire sauce
  • salt & pepper to taste
  • 1/2 cup grated cheddar cheese or more
  • 3/4 cup fat free half and half or heavy cream
  • chopped fresh parsley for garnish, optional

Instructions

  • In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.
    cooked ground beef and onions in skillet
  • After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk.
    pouring milk into skillet for homemade hamburger helper
  • Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.
    adding Worcestershire sauce to skillet
  • After 12 minutes*, your noodles should be completely cooked through and sauce mostly absorbed.
    cooked hamburger helper in skillet
  • Stir in half & half and grated cheddar cheese. Taste and adjust seasonings.
    adding grated cheese into homemade hamburger helper
  • Top with parsley (optional) and serve hot.
    homemade hamburger helper in large skillet

Notes

*Your cook time with vary based on the pasta you’re using. Check the packaging for estimated cook times.

Nutrition

Calories: 608kcal | Carbohydrates: 68g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 839mg | Potassium: 781mg | Fiber: 4g | Sugar: 9g | Vitamin A: 360IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg

The post Homemade Hamburger Helper appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Copycat Swig Sugar Cookies

Thick, soft and sweet, you will DIE over how good these Copycat Swig Sugar Cookies are! These pressed cookies are made with really common pantry ingredients, are softly baked to keep them tender and frosted with a light pink buttercream. Faster to make than my cut-out sugar cookies and scooped directly onto the baking sheet like my Chewy Sugar Cookies.

iced swig sugar cookies on pan

Thick and Delicious Swig Sugar Cookies!

During my college days, Swig Sugar Cookies were the thing. Incase you have no idea what I’m talking about or have never heard of Swig, it is a soda stand in Arizona, Utah and Idaho that happens to serve cookies along with their soda concoctions. Year after year, they became popular because of these pressed sugar cookies that were thick and soft with light pink frosting. While they have great soda pop, they are known for their Sugar Cookies.

A True Copycat

While there are lots of copycat recipes out there, some calling for random ingredients like sour cream, it is not a true Swig Sugar Cookie copycat! Through some friends, I was able to get a copy of the ingredients list and since legally they have to list all the ingredients in order from most to least, I was able to figure out a basic recipe to work from. Then from there, I was able to make small tweaks to get these tasting as close to the original as possible. I hope you find that to be true as well! (This is exactly the method I used to create my Cinnabon Clone and we all know how much you love that recipe 😉 )

Main Ingredients Needed

Like I mentioned above, you just need some simple pantry ingredients to make these cookies. There are a few extra ingredients that aren’t in a roll out sugar cookie, but have their purposes!

  • Butter + Canola Oil – butter used for flavor and the oil helps keep the cookies soft through and through.
  • Granulated Sugar + Powdered Sugar– both are obviously used to make these cookies sweet, but the powdered sugar adds a great texture and the cornstarch (that is in all powdered sugar) is a big reason for that.
  • Egg– the protein that helps hold the cookies together
  • Water– to moisten the dough slightly to help incorporate all that flour
  • All Purpose Flour– there is A LOT of flour required for this recipe. Since you press the cookies out, you want them to keep their shape and you do this by adding a lot of flour.
  • Baking Soda– this will help the cookies puff up slightly and spread.
  • Cream of Tartar– this helps the sugar from crystalizing after its baked, but also acts as a leavening agent.
  • Salt– helps anchor the cookie and bring out all the flavor.
cookie dough in bowl

A Note about Flour

The most important part about this cookie making process is measuring your flour! Most cookie recipes being successful hinges on the amount of flour you use in them! This recipe is no different. In the recipe card, you’ll see that I have some measurements listed in grams. I encourage you to use your kitchen scale and weight the sugars and flour to have accuracy and have your cookies turn out just as beautifully as mine did!

This is the kitchen scale I use and it works really well considering it was $13 off Amazon and came with an extra battery.

If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. You might not need it.

How to Make Swig Sugar Cookies | Directions

I use the creaming method for making these cookies, which is pretty much standard when it comes to baking. I use a large 3 tablespoon cookie scoop and then a heavy bottomed glass to get that pressed sugar cookie look and bake them at 325 degrees F to keep them soft. Add a light pink buttercream and you’ve got a Swig Copycat!

  1. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. It will look a little chunky and soupy, but if you keep mixing it, it will fluff up! Should take 30 seconds to 1 minute.
  2. Add in all your dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should.
  3. Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
  4. Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
baked cookies on baking sheet

Keeping your Cookies Soft

So, the traditional swig sugar cookies are served cold. They are baked and then frozen and transported to each store. From there, they are defrosted in the fridge and frosted on site with that light pink buttercream. Since we don’t need to really freeze these for any reason other than to store them for later, the home cook can skip this step. Also, if you aren’t familiar with or have never tried the original, the refrigeration step can be optional!

Keeping your cookies soft on the counter at room temperature is simple! As long as you keep them in an airtight container, they should remain soft for days. The trouble with storing them at room temperature is the frosting stays soft and can get messy if you try to stack them, even if you use parchment or wax paper in between. SO! I do recommend storing these in the fridge.

Once your cookies are baked and have come to room temperature, you can refrigerate them unfrosted in an airtight container, then pull them out to frost, then refrigerate cookies again in a single layer to set the frosting, then transfer to airtight containers with wax paper in between. Also, feel free to store one slice of white sandwich bread inside the container in the fridge. This will add some moisture and help keep the cookies soft and fresh. Just make sure the bread isn’t touching the cookies directly. (Place it at the top of your air tight container of cookies on a piece of parchment or wax paper.) They should last 4-5 days in the fridge!

About the Frosting

I created a simple buttercream frosting, based on my original vanilla buttercream frosting, and it has worked beautifully! It’s butter, powdered sugar, milk and vanilla beaten together until thick, creamy and smooth. I add in a drop of liquid red food coloring for that light pink color and then frost away with a butter knife. (The back of a soup spoon also works well!)

If you notice your buttercream has too much air and is not frosting very smoothly, use a rubber scraper or wooden spoon to beat the air out of it before using.

Also, you can definitely keep the frosting white or use a different color! The classic color used is pink, but honestly, the sky is the limit. Also: sprinkles!! So fun!

Almond Extract: To Add or Not To Add

Back in my college days, the original swig sugar cookies used to not have any almond extract included in them, but more recently (like in the last 5 years or so), they have added it into the frosting. Some people think almond extract is synonymous with sugar cookies and some people do not. I can go either way because…well…I’ll eat them both ways. It’s not like I’m turning down any cookies ever. So, if you’d like to add almond extract into the frosting, feel free to do that! Add in 1/2 teaspoon with the vanilla extract and then frost away. Simply omit if you’d like to leave it out.

frosted swig sugar cookies

So, there you have it! My copycat version of the Swig Sugar Cookie that I think is really *really* close to the original. And if you’ve never had these, then I think you are in for a treat. You will LOVE the finished product. It’s a really really tasty cookie that is thick, buttery and sweet. Just watch that flour measurement and you should be good to go!

iced swig sugar cookies on pan

Print

Copycat Swig Sugar Cookies

I love these big, thick, soft sugar cookies! Pressed down with a glass, softly baked then topped with a light pink buttercream, you too will fall in love with these cookies!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Refrigeration 1 hour
Servings 24 cookies
Calories 338kcal

Ingredients

Frosting

  • 1/2 cup salted butter softened but still cold; about 65 degrees
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 1 drop liquid food coloring

Instructions

  • Preheat oven to 325 degrees F. Line lightly colored baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. (Should take 30 seconds to 1 minute.) Scrape the sides and mix again briefly.
    whipped butter and sugar
  • Add in the remaining dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should. Stir again briefly.
    cookie dough on paddle attachment
  • Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
    pressing cookie dough with glass
  • Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
    baked cookies on baking sheet

Frosting Cookies

  • To make the frosting, simply mix the butter, milk, vanilla and powdered sugar together until light and fluffy. Scrape the sides and mix again to ensure its smooth and the consistency you want. You want the frosting to be thick and able to hold its shape, while still soft enough to easily stir with a spoon or butter knife. Stir in the red food coloring.
    pink frosting in bowl
  • If you’re storing your cookies in the fridge, you can simply remove, frost and store in a single layer on parchment paper lined baking sheets until the frosting is mostly set. Then transfer them back into those airtight containers, layering with parchment or wax paper. Store in the fridge for up to three days.
    pressed sugar cookies on baking sheet with frosting
  • If you’re storing your cookies in the freezer, you can easily frost the frozen cookies right from the freezer and then transfer them to the fridge to completely defrost in a single layer on the baking sheets, gently covered with plastic wrap as described above.

Notes

Flour is arguably the most important ingredient in this recipe. Adding too much or not enough flour will make or break these cookies. That is why I was so specific in weighing my flour. If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. 

A Note about Almond Extract-back in my good ol’ college days, the original Swig Cookies were never made with almond extract. Today, the cookies don’t have almond extract but the frosting does! If you like the flavor of almond extract, add 1/2 teaspoon to the frosting with the vanilla. 

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 188mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 366IU | Calcium: 10mg | Iron: 1mg

The post Copycat Swig Sugar Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Chicken Cacciatore

Who doesn’t love Chicken Cacciatore?! It’s delicious slow cooked flavor in an Italian Stew with chicken thighs, peppers, mushrooms with a flavorful sauce. Served over pasta and topped with parmesan cheese and parsley. It’s so so tasty! Delicious served with Garlic Bread and Salad.

chicken cacciatore in bowl

Chicken Cacciatore | An Italian Stew

I never grew up eating Chicken Cacciatore. Having Hungarian and German family history, we ate a lot of Goulash and Chicken Paprikash. Both are delicious stews in their own right, but when I first tried Chicken Cacciatore, I was smitten. It was so flavorful and comforting! Extremely tender chicken and veggies that have been cooked down into this amazing and flavorful stew.

But First, What is Chicken Cacciatore?

The word ‘cacciatore’ literally translates to hunter in Italian. In cooking, alla cacciatora refers to the way the meal is prepared: “hunter-style”. This means it is made like a stew with onions, herbs, tomatoes, bell peppers, and sometimes wine. Traditionally it is made with chicken or rabbit.

pot of chicken cacciatore

Main Ingredients Needed

I know this ingredients list may look intimidating but don’t worry, every ingredient has its purpose and perfectly comes together to create this hearty Chicken Cacciatore. Here’s what you need:

  • Chicken Thighs – you could use chicken breasts here but I find that chicken thighs come out way more tender and flavorful. I use boneless, skinless thighs, but you can definitely use bone-in thighs. Just make sure you remove the skin before you use them.
  • Salt + Pepper – always important to season in order to bring out the most flavor.
  • Olive Oil – this is used to cook our chicken and to saute some vegetables.
  • Onion + Garlic – the basic building blocks of flavor for any italian dish.
  • Carrot– grated carrot adds a sweetness and cooks way down so it adds nice flavor while going mostly undetected.
  • Green Bell Pepper + Red Bell Pepper – two types of bell peppers for color and slightly different flavors.
  • Baby Bella Mushrooms + Criminis – feel free to use all baby bella mushrooms or omit completely if mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 
  • Tomato Paste– this adds intense tomato flavor.
  • Crushed Tomatoes – I like crushed tomatoes over diced tomatoes because it’s a little more like a sauce versus tomato chunks. If you don’t have crushed tomatoes, blend diced tomatoes for similar results.
  • Chicken Broth – use good quality chicken broth for best results!
  • Soy Sauce – Adds depth of flavor and salt without it tasting obviously salty.
  • Sugar – to balance out all of the savory and to cut some of the acidity from the tomatoes.
  • Italian Seasoning, Basil + Oregano – lots of herbs here to take this dish to the next level.
  • Butter – I finish off this stew recipe with butter for a silky smooth texture.

Should I add Wine?

This is personal preference. Lots of recipes call for the addition of red or white wine into their chicken cacciatore recipes. While I didn’t use any in my recipe, you are welcome to add some in (1-2 cups) with the garlic and tomato paste, reduce it down by at least half, and then add in the remaining ingredients. This is step 2 in the recipe card.

piece of chicken on spoon

How to Make Chicken Cacciatore

For full details in how to make Chicken Cacciatore, see the recipe card down below 🙂

Brown Chicken Thighs + Add Veggies

Blot chicken thighs with a paper towel to dry. Sprinkle with salt and pepper. Set aside.In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

Saute onion, peppers, and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and cook another minute until fragrant.

Add Tomatoes and Seasonings

Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil, and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot.

Simmer + Serve

Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if the sauce gets too thick. Taste and adjust seasonings. Melt a little butter in to the Chicken Cacciatore to finish the sauce and serve with pasta, parmesan cheese and parsley.

chicken cacciatore in bowl

How to Serve Chicken Cacciatore

I like to serve my chicken cacciatore with pasta and I think it is traditionally served with pasta, but you can definitely also serve it with:

  • extra wide egg noodles
  • couscous
  • rice
  • mashed potatoes
  • orzo
  • polenta (yum!)
  • crusty bread

If you’re feeling particularly decadent, melt some butter and parmesan cheese onto your pasta before topping with chicken cacciatore. So good! And of course top it all off with a sprinkling of freshly grated parmesan cheese and parsley!

plate of chicken cacciatore

What to Serve with Chicken Cacciatore

If you loved this chicken cacciatore you’re going to love these other similar recipes! Give them a try soon 🙂

The printable recipe card is below, enjoy!

chicken cacciatore in bowl

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Chicken Cacciatore

Chicken Cacciatore is a tomato-based slow-cooked Italian stew that tastes amazing over pasta with parmesan cheese! So good!
Course Dinner
Cuisine Italian
Keyword Chicken Cacciatore
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 278kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs about 6
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 whole onion diced
  • 1 carrot peeled and grated
  • 1 whole green bell pepper diced
  • 1 whole red bell pepper diced
  • 8 oz baby bella mushrooms chopped
  • 4 oz criminis chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • pasta, parmesan cheese, parsley optional for serving

Instructions

  • Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside.

    In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

  • Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
  • Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
  • Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.

Notes

Feel free to use all baby bella mushrooms or omit completely is mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 624mg | Potassium: 980mg | Fiber: 3g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 4mg

The post Chicken Cacciatore appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

ladling minestrone soup out of pot

What is Minestrone Soup?

Minestrone Soup is a hearty Italian soup that includes vegetables, broth, and pasta (or rice). It’s one of those great soups that are delicious, vegetarian, and packed full of nutrition. I personally love the stuff and could eat the entire pot. It’s warm, satisfying and one bowl will fill you up! Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it alongside. Top the whole dish with some parmesan cheese and crusty bread and that’s dinner!

Main Ingredients Needed

Overall, Minestrone Soup is a pretty healthy meal! If you don’t like certain vegetables in the recipe then you can omit them or substitute them for other ones. Here’s what you need:

  • Olive Oil – this is used to saute the veggies that need a little more cooking time than the rest.
  • Onion, Carrots + Celery – these three form the base of this soup. Lots of vitamins and minerals here.
  • Chicken Broth – use a high-quality chicken broth for the best results. If you are looking to keep this recipe vegetarian, replace the chicken broth with vegetable broth.
  • Dark Kidney Beans + Garbanzo Beans – rinsed and drained. I used these to add in some protein to make this meal more filling.
  • Tomato Sauce + Diced Tomatoes – these are added to help make and flavor the broth.
  • Cabbage – if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in.
  • Basil, Oregano, Salt + Pepper – don’t forget the salt and pepper when it comes to the seasonings.
  • Short Cut Pasta – I used mini shells but you could use whatever short cut pasta you have, or even use rice or couscous!
beans in colander getting poured into minestrone soup

Variations

I am a firm believer that you should use ingredients that you have on hand or ingredients that you like. Because of this I encourage my reader’s to make variations to my recipes if they want to. Here are a couple ideas for Minestrone Soup:

  • Add Meat: I made a meatless soup but you can easily add in ground beef, chicken, Italian sausage or another type of protein.
  • More Vegetables to Use: you could sub out any of the vegetables listed about to make this soup your own. Some ideas include: spinach, potatoes, corn, zucchini, kale, green beans, peas, butternut squash, or collard greans.
  • Flavor Enhancing Ingredients: this could be anything from adding garlic to adding lemon juice/zest. There are a lot of variations out there so go crazy and experiment away.

How to Make Minestrone Soup

For full details on how to make Minestrone Soup, see the recipe card down below 🙂

Saute Veggies

In a large pot, sauté onions, carrots and celery in olive oil over medium heat until slightly softened (the rest of the cooking will continue later in the recipe)

Add Broth + Other Ingredients

Stir in broth, beans, tomato sauce, diced tomatoes, seasonings and cabbage.

Simmer + Cook Pasta

Bring to boil, then reduce heat and simmer for at least 20 minutes. The longer it cooks the better the flavor becomes. 10 minutes before serving, pour in pasta to cook or boil it separately.

Top with Parmesan

Serve with parmesan cheese and good quality crusty bread.

close up of minestrone soup

Storing Minestrone Soup

Any leftover Minestrone Soup can be stored in an airtight container in the fridge for up to a week. If the soup seems too thick after storing it, just add some more broth when you are heating it back up in the microwave or on the stove top.

Freezing Instructions

Because this is a broth-based soup it freezes beautifully! Cool completely then simply store in a freezer-safe container, leaving an inch or two of space at the top to account for expansion, for up to 3 months. To serve, thaw in the fridge overnight then heat over the stovetop.

close up of minestrone soup

More Italian Soups to Try!

If you liked this Minestrone Soup you are bound to like my other Italian soup recipes!

The printable recipe card is down below, enjoy 🙂

ladling minestrone soup out of pot

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Minestrone Soup

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This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months!
Course Dinner, Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 242kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 ribs celery washed and chopped
  • 6 cups chicken broth
  • 15 oz dark kidney beans 1 can, rinsed and drained
  • 15 oz garbanzo beans 1 can, rinsed and drained
  • 15 oz tomato sauce 1 can
  • 14.5 oz diced tomatoes 1 can
  • 2 cups shredded cabbage
  • 1 tablespoon basil
  • 1 teaspoon oregano or marjoram
  • salt and pepper to taste
  • 1 cup short cut pasta such as shells

Instructions

  • In a large pot, sauté onions, carrots, and celery in butter and oil over medium heat for 7-10 minutes.
    sauteed vegetables in big pot
  • Stir in water, bouillon, beans, tomato sauce, diced tomatoes, seasonings, and cabbage.
    cabbage and spices in minestrone
  • Bring to boil, then reduce heat and simmer for at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately.
    adding pasta to soup
  • Serve with parmesan cheese and good quality crusty bread.
    ladling minestrone soup out of pot

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 888mg | Fiber: 11g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg

The post Minestrone Soup appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Instant Pot Split Pea Soup

Instant Pot Split Pea Soup recipe is quick and easy to make but tastes like it’s been on the stove all day!

One pot is all it takes to prep and cook this belly warming meal. Serve it with a side salad and some crusty bread for dipping.

Instant Pot Split Pea Soup in bowls with instant pot in the back

A Flavorful Favorite

  • Split Pea Soup is a hearty entrée soup that we love.
  • It’s such a great way to use up that leftover ham from any occasion.
  • We love this recipe because it makes a traditional split pea soup recipe super quick without sacrificing flavor!
  • This budget-friendly favorite uses simple ingredients yet has great flavor.

ingredients to make Instant Pot Split Pea Soup

Ingredients

HAM I use both bacon & ham for an extra boost of flavor. If you only have one or the other, double up the amount.

If you’re lucky enough to have a hambone, cook it right in the split peas, and remove it later and add the meat from the bone into the soup.

SPLIT PEAS Split pea soup is similar to Lentil Soup, but it’s richer and creamier. Use green or yellow split peas.

CHICKEN BROTH adds extra savory flavor, especially for this Instant Pot version. Traditional ham bone broth can sometimes take hours to cook, but using premade chicken broth makes this soup just as savory!

VEGETABLES Fresh veggies like carrots, celery, garlic, & onion are staples for split pea and ham soup and add to the base flavor. Don’t forget the herbs, thyme and parsley, bay leaf and black pepper!

process of adding ingredients to instant pot to make Instant Pot Split Pea Soup

How to Make Instant Pot Split Pea Soup

Instant Pot Split Pea Soup is a breeze to make.

  1. Sauté veggies with chopped bacon in the Instant Pot. Add garlic last.
  2. Add remaining ingredients & pressure cook (per recipe below).
  3. Stir in fresh parsley, season, and serve.

To Soak or Not to Soak?

Technically, split peas don’t need to be soaked, especially when cooking in the Instant Pot.

But if you want to make sure that split peas will be easier to digest, soak them with a bay leaf for at least 4 hours or overnight. Rinse thoroughly before adding to the soup. Cook time can be reduced by about 5-6 minutes.

top view of cooked Instant Pot Split Pea Soup

Tips & Tricks

  • If you have the time, try making homemade bone broth by covering the ham bone with water and simmering in the Crockpot for 8 hours or overnight. Then make split pea and ham soup with the broth from the ham bone instead of, (or in addition to) chicken broth. Leftover broth can be frozen and used in other recipes.
  • No energy to make soup the day after a big feast? No problem. Just freeze the ham bone for another time when a bowl of delicious soup is in the plan!
  • For an extra creamy soup, use an immersion blender in the soup, before adding in parsley and chopped ham. Leave some chunkiness for texture, or purée, if desired.

Leftovers

Split Pea & Ham soup can be kept in the refrigerator for 3-5 days. It freezes really well, too, making it great for batch cooking or meal prep! It will keep its flavor in the freezer for at least 3 months, and up to 6. To store, ladle cooled soup into individual serving-sized freezer bags or meal prep containers & mark with the date. Thaw desired portions in the refrigerator, then reheat on the stovetop. For best results use defrosted portions within 2 days.

Our Fave Savory Soups

Did your family enjoy this Instant Pot Split Pea Soup? Be sure to leave a rating and a comment below! 

close up of Instant Pot Split Pea Soup with ham

Instant Pot Split Pea Soup

Split Pea Soup made in the Instant Pot is healthy, hearty, & oh-so-flavorful!
Course Dinner, Instant Pot, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 689
Author Holly Nilsson

Ingredients

  • 1 pound dried split peas green or yellow green or yellow
  • 1 tablespoon olive oil
  • 2 slices bacon uncooked, finely diced
  • 1 large onion diced
  • 3 ribs celery diced
  • 2 large carrots diced
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 meaty ham bone or 2 cups leftover ham
  • ½ teaspoon black pepper
  • ½ teaspoon thyme leaves
  • 1 bay leaf
  • 1 tablespoon fresh parsley

Instructions

  • Rinse peas and drain well.
  • Turn a 6QT Instant Pot on to saute. Heat olive oil. Add bacon, onion, celery, and carrots.
  • Cook 3-5 minutes or until onions are tender. Stir in garlic.
  • Add remaining ingredients except for the parsley.
  • Select manual, high pressure and set the timer to 17 minutes. Once time is up, allow to naturally release for 15 minutes. Release any remaining pressure.
  • Discard bay leaf. If using a ham bone, remove any meat from the bone and stir back into the soup. Discard bone.
  • Stir in parsley and season with salt and pepper to taste.

Notes

Makes approximately 7 cups. 

Nutrition

Calories: 689 | Carbohydrates: 79g | Protein: 47g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 2262mg | Potassium: 1881mg | Fiber: 31g | Sugar: 13g | Vitamin A: 6427IU | Vitamin C: 35mg | Calcium: 128mg | Iron: 7mg
Instant Pot Split Pea Soup in the instant pot and plated with a title
Instant Pot Split Pea Soup in bowls with instant pot in the back with writing
Instant Pot Split Pea Soup in bowls with writing
Instant Pot Split Pea Soup in the instant pot with a title

Originally posted at Spend with Pennies

French Toast Sticks

French Toast Sticks are the perfect handheld version of our favorite French toast recipe!

Just a few ingredients, a skillet, and some warmed maple syrup, and breakfast is served!

plated French Toast Sticks with icing sugar on top

Cinnamon French Toast Sticks

French toast sticks come out crispy on the outside, tender and fluffy on the inside, and they are delicately cooked in a cinnamon sugar batter.

  • We love to make French toast sticks because they are totally portable.
  • This is an easy recipe for toddlers to try finger foods as well.
  • Set out bowls of dips and let everyone mix or match the ones they like best!
  • They are so easy to make and are ready to eat in about 10 minutes.

ingredients to make French Toast Sticks

Ingredients

BREAD French toast sticks are a great way to use up leftover bread! Choose stale bread that is thick and dense like Homemade French Bread, brioche, sourdough, or even Homemade Challah Bread. In a pinch, frozen Texas toast can be used, and can even be cooked from a frozen state!

CUSTARD Eggs, milk, sugar, vanilla, & cinnamon are mixed together to create the creamy, flavorful custard.

VARIATIONS Add some orange juice or orange zest for a bright, citrusy flavor!

cutting bread in slices to make French Toast Sticks

How to Make French Toast Sticks

  1. Cut thick slices of bread into four sticks, about 1″ each. Set aside.
  2. Whisk custard (milk/egg mixture per recipe below) and dip each French toast stick into the batter.
  3. Place in a buttered skillet and cook until lightly browned.

process of coating bread and cooking in a pan to make French Toast Sticks

Recipe Tips!

  • Make French toast sticks in advance and keep them in the refrigerator in a zippered bag until they are ready to be reheated and served.
  • For best results, reheat in a toaster oven or under the broiler for a couple minutes. Sprinkle on a little extra cinnamon sugar and serve!
  • Freeze fried French toast sticks in a zippered bag for about 4 weeks. Write the date on the outside.

pouring syrup over French Toast Sticks

French Toast Faves

Did your family love these French Toast Sticks? Be sure to leave a rating and a comment below! 

French Toast Sticks with syrup and berries in the back

French Toast Sticks

The whole family will love to eat and make these fun & flavorful French Toast Sticks. Don’t forget the syrup for dipping!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 303
Author Holly Nilsson

Ingredients

  • 8 slices bread thick-cut, or texas toast
  • 2 tablespoons butter divided

Custard Mixture

  • 4 eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt

Instructions

  • Cut each slice of bread into 4 sticks.
  • Whisk the custard mixture in a bowl.
  • Preheat a skillet over medium-low heat. Add 1 tablespoon butter to melt.
  • Dip each stick into the custard mixture and gently roll to coat.
  • Place the sticks in the preheated pan and cook over medium-low heat for about 6-8 minutes, turning after about 4 minutes.
  • Repeat with remaining sticks adding more butter if needed. Serve warm with syrup.

Notes

Cook time can vary based on the thickness and density of bread as well as the amount of egg soaked into the bread.

Nutrition

Calories: 303 | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 429mg | Potassium: 255mg | Fiber: 2g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg
plated French Toast Sticks with writing
cooking French Toast Sticks in the pan with writing
plated French Toast Sticks with icing sugar and a title
cooking French Toast Sticks with plated dish and a title

 

Originally posted at Spend with Pennies

Potato Bacon Soup

This Potato Bacon Soup is rich and creamy and packed with smoky bacon! 

A creamy broth, chunks of potato, and of course it wouldn’t be a bacon soup without lots of bacon. This dish is easy to make and will satisfy even the heartiest of appetites!

potato bacon soup in a bowl

Savory Potato Bacon Soup

This is a great soup recipe. We love it because:

  • this soup is fast enough for a weeknight meal
  • most of the ingredients are things I usually have on hand
  • we love the rich flavors
  • it keeps for about 4 days and reheats well for lunches

ingredients for Potato Bacon Soup on a marble board

Ingredients

BACON A bacon soup needs bacon and lots of it! We prefer a thick cut bacon.

If you don’t have bacon, you can use pre-cooked bacon crumbles. Brown them in a pan with a bit of oil before cooking the onion. This crisps the bacon and flavors the oil at the same time.

DAIRY I use a bit of heavy cream in the broth. If you’d like you can substitute either light cream or a bit of evaporated milk. Regular milk can be used but the soup won’t be as creamy and you’ll need to increase the cornstarch a little bit.

BROTH Use low sodium so the soup isn’t too salty, or make your own homemade chicken stock for use in lots of recipes.

POTATOES  Baking potatoes (russets or Idaho potatoes) are nice and starchy and for great flavor and texture.

Potato Bacon Soup ingredients in a pot

Variations

  • We like to add sliced leek, cheddar cheese, cooked sausage, or even leftover chicken.
  • A dollop of sour cream is great on top!
  • Feel free to add other mix-ins like jalapenos, green chilis, sundried tomato, chopped basil, or even sliced black olives.

How to Make Potato Bacon Soup

This delicious soup is really easy to put together!

  1. Cook & drain bacon. Sauté onion, garlic, & celery in bacon grease per printable recipe below.
  2. Stir in broth, potatoes, thyme, & simmer, then stir in cream.
  3. Thicken with a cornstarch slurry to desired texture and stir in half the bacon.

Season, serve immediately with Parmesan, bacon, & sliced green onions on top.

Potato Bacon Soup in a pot with a ladle

Recipe Perfection

  • For a thicker soup, mash or blend a portion (or all) of the soup.
  • If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
  • Adding shredded cheddar cheese will make the soup extra creamy.
  • Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Leftovers

  • Keep leftovers in a covered container in the refrigerator for about 3 to 4 days. The flavor will actually improve!
  • Reheat soup on the stovetop or in individual servings in the microwave.
  • Freeze potato soup in zippered bags with the date labeled on the outside and it will keep for about 3 months. When it’s thawed, it may be grainy because cream and potatoes don’t freeze well, but that can be remedied by adding fresh potatoes, a dash of cream, and fresh seasonings.

More Rich Soups We Love

Easy Cauliflower Soup

Broccoli Soup – 20 minute meal

Split Pea Soup

Crock Pot Potato Soup

Fresh Tomato Soup – reader favorite

Did you love this Potato Bacon Soup? Be sure to leave a rating and a comment below! 

Potato Bacon Soup in a bowl with a spoon

Potato Bacon Soup

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
Course Dinner, Lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 506
Author Holly Nilsson

Ingredients

  • 8 slices bacon chopped
  • ½ onion diced
  • 2 cloves garlic minced
  • 2 ribs celery diced
  • 3 cups chicken broth low sodium
  • 16 ounces baking potatoes peeled and diced ½”, about 2 medium potatoes
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • salt & pepper to taste
  • cayenne pinch
  • parmesan cheese & sliced green onions for garnish

Instructions

  • Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
  • Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
  • Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
  • Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
  • Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Notes

To make prep quick: Chop the onions & celery while the bacon is cooking. While the onion is cooking, peel and dice the potatoes.

For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.

If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.

Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Nutrition

Serving: 1.25cup | Calories: 506 | Carbohydrates: 28g | Protein: 10g | Fat: 40g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 982mg | Potassium: 824mg | Fiber: 2g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 2mg
Potato Bacon Soup in a bowl with a title
Potato Bacon Soup in a bowl with writing
Potato Bacon Soup in a bowl with a spoon and text
Potato Bacon Soup with bacon and a title

Originally posted at Spend with Pennies