Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

The post Baked Beans appeared first on Budget Bytes.

If you’ve only had canned baked beans in the past then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep these baked beans super easy, but then combined them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. The beans are then slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!

Close up overhead view of baked beans in a cast iron skillet with a wooden spoon.

What Kind of Beans to Use for Baked Beans

Navy beans or Great Northern beans are my top picks for baked beans. The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans will hold their shape better, whereas navy beans may break down a bit if stirred too much.

What’s in the Sauce?

I used my homemade BBQ sauce for these baked beans. It’s really simple to prepare, just stir all the ingredients together and let it bake along with the beans and bacon for maximum flavor! The sauce includes tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and spices, like smoked paprika and garlic powder. It’s sweet, savory, tangy, and smoky!

Baked beans on a spoon held close to the camera.

How to Serve Baked Beans

Baked beans are so good that they may become the focal point of your plate, even when served as a side! I love to serve them with southern classics like pulled pork, burgers, coleslaw, potato salad, and mac and cheese. But you could also use them as a bowl meal! Add them to some mashed potatoes, top with cheese and green onion, and you’ve got a cozy and filling bowl of comfort.

What Cookware to Use

I used a well-seasoned cast iron skillet for my baked beans, but any heavy-duty ceramic or cast iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook or burn around the edges. You’ll want a dish that can hold about two quarts in volume.

What Else Can I Add?

A lot of baked beans recipes will also include bell pepper and onion. When I originally tested this recipe I included finely diced bell pepper and onion that I sautéed until soft in the bacon fat after the bacon had browned, but I wanted to simplify the recipe this time around (less chopping and fewer ingredients!) I found the version without to be every bit as delicious!

Overhead view of baked beans in the skillet with a wooden spoon.
Overhead view of baked beans in the skillet with a wooden spoon.

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $7.56 recipe / $0.76 serving
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 10 ½ cup each
Calories 307kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. bacon $2.40
  • 3 15oz. cans Great Northern Beans $2.37
  • 1 15oz. can tomato sauce $0.89
  • 1/4 cup tomato paste $0.32
  • 1/4 cup apple cider vinegar $0.17
  • 1/4 cup brown sugar $0.16
  • 1/4 cup molasses $0.77
  • 1 Tbsp Dijon mustard $0.05
  • 2 tsp Worcestershire sauce $0.03
  • 2 tsp smoked paprika $0.20
  • 1 tsp garlic powder $0.10
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
  • Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
  • Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
  • Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
  • Serve hot with your other favorite comfort foods!

Nutrition

Serving: 0.5cup | Calories: 307kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Sodium: 446mg | Fiber: 7g
Close up side view of baked beans in the skillet.

How to Make Baked Beans – Step by Step Photos

Bacon cooking in a cast iron skillet.

Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Beans added to skillet with cooked bacon.

Drain 3 cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

BBQ sauce ingredients added to the skillet.

Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked pepper.

Baked beans in a skillet before going into the oven.

Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.

Baked beans after baking, a spoon stirring them slightly.

Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 seconds, they’re done. If it’s still a bit liquidy, bake until the sauce is thick.

Finished baked beans stirred in the cast iron skillet.

Serve your homemade baked beans hot with other classic comfort foods like mashed potatoes, green beans, and mac and cheese!

The post Baked Beans appeared first on Budget Bytes.

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.

The post Zucchini Slice appeared first on Budget Bytes.

If you’re looking for ways to use your summer zucchini, don’t pass up this irresistible zucchini slice. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep if you’ve got a busy week ahead. Serve this slice hot or cold for a savory breakfast on-the-go, or a light lunch or dinner.

A stack of slices of zucchini slice on a plate.

What is Zucchini Slice?

Zucchini Slice is a popular Australian dish similar to a crustless quiche but with a more dense texture. It’s universally loved in Australia because it’s very easy to prepare, budget-friendly, and can be enjoyed hot or cold for any meal of the day. You’ll commonly find it in lunchboxes, at kid’s birthday parties, and potlucks.

Tips for Making Zucchini Slice

Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice! Grate the zucchini and either pop it into a colander or a clean kitchen towel to wring out. It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step

Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice Variations

Tweak Zucchini Slice with what you have on hand. You can leave out the bacon for a vegetarian version, or you can use ham instead of bacon (no need to sauté first). You can throw in a few veggies too! Corn or finely chopped red bell pepper would be perfect in this slice. You could also add in a blend of cheese instead of just cheddar. Feta or parmesan would be a delicious addition.

What to Serve with Zucchini Slice

Zucchini Slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on the go. It’s not uncommon to eat a piece or two on its own or to serve it with a side salad for a light lunch or dinner. It’s also a favorite at potlucks and parties.

How to Store and Reheat Leftovers

Zucchini Slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Eat this slice cold or reheated in the microwave.

Two slices of Zucchini slice on top of the casserole.
Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Australian
Total Cost $5.31 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 267kcal
Author Cassie Heilbron

Ingredients

  • 1 Tbsp butter $0.11
  • 2 strips bacon $0.52
  • 1 yellow onion $0.37
  • 5 large eggs $0.98
  • 1 cup shredded cheddar cheese $1.25
  • 1 cup self-rising flour* $0.14
  • 1/4 cup olive oil $0.64
  • 3/4 lb. zucchini (2 cups shredded) $1.27
  • 1 pinch salt and pepper $0.03

Instructions

  • Preheat the oven to 350ºF and line a large rectangular baking dish (11×7-inch) with parchment paper. Finely dice the onion and finely chop the bacon.
  • Heat the butter in a frying pan over medium heat. Add the bacon and onion and cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
  • Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
  • In a large mixing bowl, add the bacon, onion, eggs, cheese, flour, and oil. Stir well to combine.
  • Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine—season with a little salt and pepper.
  • Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

Notes

*If you don’t have self-rising flour simply use 1 cup of flour plus 2 teaspoons of baking powder.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Sodium: 194mg | Fiber: 1g

How to Make Zucchini Slice – Step by Step Photos

Baking dish lined with parchment paper.

Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.

Sautéed onion and garlic in a frying pan.

Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.

Grated zucchini in a colander.

Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.

Zucchini slice batter ingredients in a bowl, unmixed.

In a large mixing bowl add the bacon and onion, along with 2 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.

Zucchini added to the batter.

Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.

Unbaked zucchini slice in a glass casserole dish.

Pour mixture into prepared tray.

Baked zucchini slice in a glass casserole dish.

Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.

Three slices of zucchini slice stacked on a plate.

The post Zucchini Slice appeared first on Budget Bytes.

BLT Pasta Salad

You can’t go wrong with a classic BLT sandwich. My boys request them often, especially during the summer months when our garden tomatoes are in abundance. We also love making our BLT Salad, it’s a family favorite and a blog favorite. Well, …

You can’t go wrong with a classic BLT sandwich. My boys request them often, especially during the summer months when our garden tomatoes are in abundance. We also love making our BLT Salad, it’s a family favorite and a blog favorite. Well, if you are a BLT fan, you are in luck because we have…

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.

The post Wilted Spinach Salad appeared first on Budget Bytes.

If you’re looking for a quick, filling, and light summer meal, I’ve got you! This Wilted Spinach Salad can be a light main dish or a side to go with your summer grilling. And, as always, this classic salad has plenty of things you can add in or sub to make it your own. Pair it with a crisp glass of white wine and you’ll have the perfect meal for enjoying outdoors on a balmy summer day!

overhead view of wilted spinach salad in the skillet.

What’s in a Wilted Spinach Salad?

The classic wilted spinach salad is made by cooking bacon, then using the bacon fat to make a warm vinaigrette which is then poured over fresh spinach to slightly wilt the spinach. Hard boiled eggs and red onions are also often added to the salad.

My version of a wilted spinach salad is a little bit different. I’ve really been digging the convenience of canned beans lately, so I swapped the usual hard boiled egg for some cannellini beans. I also used a bit of garlic instead of fresh red onion, and I made my vinaigrette right in the skillet instead of trying to pour off the bacon grease into another container. The result is a quick, super filling yet light, and delicious meal.

What Else Can I Add?

You probably already know by now that I love recipes where you can add all sorts of ingredients and make your own customized creation. This salad definitely fits that category! Here are a few other ingredients you can add to the salad below:

  • Hard boiled eggs
  • Red onion
  • Crispy fried onions
  • Blue cheese
  • Goat cheese
  • Boiled baby potatoes (this would almost be like a mix between German potato salad and spinach salad)
  • Apples (instead of white beans)
  • Walnuts (instead of white beans)
  • Thinly sliced radish
  • Chicken

How Are the Leftovers?

This salad is definitely best when made fresh, as you want the spinach to be just lightly wilted. If you reheat the salad, the spinach will wilt further and become quite flat. It will likely still taste great, but the texture will not be as good as the first day.

Close up overhead view of a bowl of wilted spinach salad.
Close up overhead view of a bowl of wilted spinach salad.

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $6.33 recipe / $1.58 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 443kcal
Author Beth – Budget Bytes

Ingredients

  • 6 oz. bacon $2.06
  • 2 cloves garlic, minced $0.16
  • 2 15oz. cans cannellini beans, rinsed and drained $1.78
  • 3 Tbsp apple cider vinegar $0.18
  • 2 tsp Dijon mustard $0.12
  • 1 tsp sugar $0.01
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp salt $0.01
  • 8 oz. fresh spinach $1.99

Instructions

  • Cook the bacon in a skillet over medium heat until it is brown and crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
  • Add the minced garlic to the skillet and sauté over medium heat for about one minute.
  • Add the rinsed and drained beans, vinegar, Dijon, sugar, pepper, and salt to the skillet. Continue to cook and stir over medium heat until the beans are heated through and a sauce has formed.
  • Add the fresh spinach to the skillet, carefully stirring it into the hot beans until it is partially wilted. Remove the skillet from the heat.
  • Crumble the bacon over top and fold to combine. Taste and add salt or pepper to your liking. Serve warm!

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 49g | Protein: 23g | Fat: 18g | Sodium: 438mg | Fiber: 12g
close up side view of wilted spinach salad in the skillet.

How to Make Wilted Spinach Salad – Step by Step Photos

Cooked bacon in a skillet.

Cook 6oz. bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon to a paper towel-lined plate and leave the bacon grease in the skillet.

Garlic being sautéed in bacon fat in the skillet.

Add two minced cloves of garlic to the skillet and sauté in the bacon fat for about one minute.

Beans and vinaigrette ingredients added to the skillet.

Add two rinsed and drained 15oz. cans of cannellini beans to the skillet along with 3 Tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ¼ tsp pepper, and ⅛ tsp salt.

Heated beans and vinaigrette in the skillet with a spoon.

Heat and stir the ingredients until everything is heated through and the vinaigrette ingredients have combined.

half-wilted spinach mixed into the beans in the skillet.

Add 8oz. fresh spinach and carefully stir until the heat partially wilts the spinach. Remove the skillet from the heat.

spinach and white beans topped with crumbled bacon.

Crumble the cooked bacon over the skillet and fold to combine. Taste the salad and add salt and pepper to your liking. Serve warm!

Finished wilted spinach salad in the skillet.

Try These Other Spinach Salad Recipes:

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Brown Butter Bacon Tortellini

Let’s talk about why this Brown Butter Bacon Tortellini is the perfect pasta dish. First, it starts with cheese tortellini, cheese filled pasta is always a BIG yes! Second, BACON! Do I need to say anything else? The dish also has crisp, tender as…

Let’s talk about why this Brown Butter Bacon Tortellini is the perfect pasta dish. First, it starts with cheese tortellini, cheese filled pasta is always a BIG yes! Second, BACON! Do I need to say anything else? The dish also has crisp, tender asparagus to brighten up the dish, but you can easily swap your…

Twice Baked Potatoes

Potatoes are always a home run at our house. Potato soup, potato wedges, mashed potatoes, the list goes on! Anytime potatoes are on the menu, in any form, I can guarantee the boys will be excited. Twice Baked Potatoes are probably their favorite potato…

Potatoes are always a home run at our house. Potato soup, potato wedges, mashed potatoes, the list goes on! Anytime potatoes are on the menu, in any form, I can guarantee the boys will be excited. Twice Baked Potatoes are probably their favorite potatoes and I am not surprised because they are basically the ultimate…

Pasta with Bacon and Peas

Pasta with Bacon and Peas is a quick, satisfying, and inexpensive meal that you can make with ingredients that you can keep on hand.

The post Pasta with Bacon and Peas appeared first on Budget Bytes.

It’s always a good idea to rummage through your pantry and freezer every week to see what ingredients you might need to use up. This week for me it was a half box of pasta, some frozen bacon, and frozen peas that were almost too frosty. So I took my favorite quick meal template (pasta + Parmesan + greens) and added in bacon for a simple and delicious meal. This Pasta with Bacon and Peas is definitely going on my regular rotation list!!

Overhead view of a bowl of pasta with bacon and peas

What Kind of Pasta to Use

You can literally use any type of pasta you have on hand for this recipe, which makes it a great option for using up leftovers in your pantry. Spaghetti, bowtie, fusilli, penne, or even ramen would work! I happened to have these little pasta shells, which turned out so cute because the peas would get caught in the shells and that made them look like peas in a pod. :)

What Else Can I Add?

As with most of my recipes, I love creating a nice simple “base” that you can enjoy as is, or add to if you have other ingredients on hand. Here are some other things you can add to this Pasta with Bacon and Peas that would be super delish:

  • Top with a fried egg or chopped hard boiled egg
  • Toss in a handful of fresh spinach
  • Top with crispy fried onions
  • Sprinkle on a dash of malt vinegar
  • Add heavy cream to make it saucy
Pasta with bacon and peas in the skillet.
Close up overhead view of a bowl of pasta with bacon and peas.

Pasta with Bacon and Peas

Pasta with Bacon and Peas is a quick, satisfying, and inexpensive meal that you can make with ingredients that you can keep on hand.
Course Dinner, Lunch
Cuisine American
Total Cost $4.00 recipe / $1.33 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 601kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. pasta* $0.63
  • 6 oz. bacon $2.06
  • 1 small onion $0.32
  • 1 cup frozen peas $0.50
  • 1/4 cup grated Parmesan $0.44
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp crushed red pepper (optional) $0.01

Instructions

  • Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Reserve about a half cup of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is boiling, cook the bacon. Add the bacon to a large skillet and cook over medium heat until brown and crispy. Transfer the cooked bacon to a paper towel lined plate with a slotted spoon. Drain most of the bacon grease from the pan, leaving about 2 Tbsp.
  • While the bacon is cooking, finely dice the onion. Add the diced onion to the remaining bacon grease and sauté until tender (about 5 minutes).
  • Add the frozen peas and about ¼ cup of the reserved pasta water to the skillet. Continue to cook and stir until the peas have heated through.
  • Add the drained pasta to the skillet, stir to combine, and remove from the heat.
  • Top the pasta with Parmesan, salt, pepper, crushed red pepper, and crumbled bacon. Stir to combine. Taste and adjust the salt and pepper to your liking.

Notes

*You can use any type of pasta available.

Nutrition

Serving: 1.3cups | Calories: 601kcal | Carbohydrates: 67g | Protein: 22g | Fat: 26g | Sodium: 724mg | Fiber: 6g
close up side view of pasta with bacon and peas in the skillet.

How to Make Pasta with Bacon and Peas – Step by Step Photos

Pasta shells in a pot of water

Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (7-10 minutes). Reserve ½ cup of the starchy pasta water before draining in a colander.

Cooking bacon in a skillet.

While the pasta is cooking, begin the bacon. Add 6oz. bacon (or however much you have on hand) to a skillet and cook over medium heat until brown and crispy. Transfer the cooked bacon to a paper towel lined plate with a slotted spoon. Drain all but 2 Tbsp of the bacon grease from the pan.

Sauteed onion in the skillet.

While the bacon is cooking, finely dice a small yellow onion (or half of a large onion). After removing the bacon from the skillet, add the diced onion to the remaining bacon fat and sauté over medium heat until tender (about 5 minutes). The moisture from the onion will help dissolve some of the browned bits of bacon from the bottom of the pan.

Peas and pasta water added to skillet.

Once the onions are softened, add 1 cup frozen peas and about ¼ cup of the reserved pasta water. Continue to cook and stir over medium heat until the peas have heated through.

Drained pasta added back to the skillet.

Add the drained pasta back to the skillet and stir to combine. Turn off the heat.

Parmesan and bacon added to the skillet.

Add ¼ cup grated Parmesan, ¼ tsp salt, ¼ tsp freshly cracked pepper, and a pinch of crushed red pepper to the pasta, then crumble the cooked bacon over top.

Finished bacon with pasta and peas.

Stir until everything is well combined and coated in Parmesan. Taste the pasta and adjust the salt and pepper to your liking.

Try These Other Quick Pasta Recipes

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Loaded Potato Soup

Loaded Potato Soup is like your favorite baked potato with all the fixins, like bacon, sour cream, green onion, and cheese, but in a bowl!

The post Loaded Potato Soup appeared first on Budget Bytes.

Loaded baked potatoes are amazing, but you can’t cozy up and warm your hands on it like you can with a big bowl of soup! So let’s turn that baked potato into a thick and creamy, warm and cozy, delicious and filling bowl of Loaded Potato Soup to get us through the last couple months of winter. This soup has all the usual fixins like bacon, sour cream, cheddar cheese, and green onion all piled into a thick and velvety potato soup base. Soooo cozy!

a bowl of loaded potato soup topped with bacon, cheese, and green onion.

What Kind of Potatoes are Best for Potato Soup?

I chose to use russet potatoes for my potato soup for a few reasons. They mash easily and are a bit starchier than other potato varieties, which helps make a nice thick soup. Youkon Gold, which are slightly starchy and slightly waxy and hold their shape better, so they are a good option if you like your soup to be more on the chunky-soupy side rather than thick and velvety.

Looking for a Sweet Potato Soup? Check out my Creamy Sweet Potato Soup.

It’s All About the Bacon

Using a little bit of bacon in this recipe goes a long way toward adding richness and smoky flavor to every bowl. I used only a ¼ pound of bacon to add flavor while keeping the recipe budget-friendly, but you can certainly use ½ pound or even a whole pound if you’re a bacon lover!

What Else Can I Add to Potato Soup?

I love recipes that allow for fun add-ins or toppings, and this loaded potato soup is definitely one of them! Here are a few other ingredients that you can add, if you have them on hand:

A ladle of potato soup being lifted from the pot.
overhead view of a bowl of loaded potato soup with toppings.

Loaded Potato Soup

Loaded Potato Soup is like your favorite baked potato with all the fixins, like bacon, sour cream, green onion, and cheese, but in a bowl!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $6.16 recipe / $1.02 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 1.5 cups each
Calories 538kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 4 oz. bacon $1.37
  • 1 yellow onion, diced $0.32
  • 4 cloves garlic, minced $0.32
  • 3 Tbsp butter $0.33
  • 1/4 cup all-purpose flour $0.03
  • 2 cups chicken broth $0.26
  • 2 cups whole milk $0.40
  • 2 lbs. russet potatoes, peeled & diced $1.20
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/2 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup sour cream $0.37
  • 4 oz. cheddar cheese, shredded $1.15
  • 3 green onions, sliced $0.30

Instructions

  • Add the bacon to a large soup pot and cook over medium heat until brown and crispy. Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot.
  • While the bacon is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent.
  • Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.
  • Add the chicken broth and milk to the pot and whisk to dissolve all of the flour and butter.
  • Add the diced potatoes to the pot, cover, and turn the heat up to medium-high to bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender (easily pierced with a fork).
  • Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness.
  • Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream.
  • Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.

Nutrition

Serving: 1.5cups | Calories: 538kcal | Carbohydrates: 39g | Protein: 12g | Fat: 38g | Sodium: 736mg | Fiber: 3g
A spoon stirring a bowl of loaded potato soup.

How to Make Potato Soup – Step by Step Photos

browned bacon in the bottom of a soup pot

This recipe starts with BACON! Cook ¼ lb. of bacon in a soup pot over medium heat until brown and crispy. Remove the bacon with a slotted spoon to a clean bowl or plate and leave the bacon grease in the pot.

Diced onion and minced garlic added to the pot with bacon grease.

While the bacon is cooking, dice one yellow onion and mince four cloves of garlic. Add them to the pot after removing the bacon and continue to sauté over medium heat in the bacon grease until the onions are soft and translucent.

Flour and butter added to the soup pot.

Next, add 3 Tbsp butter and 3 Tbsp flour to the onions and garlic. Continue to cook and stir over medium heat for about two minutes. The butter and flour will form a roux that helps thicken the soup.

Diced Potatoes on a cutting board

While the onions are sautéing, peel and dice 2 lbs. russet potatoes into ½-inch cubes. The smaller the cubes, the faster they’ll cook.

broth in the soup pot, milk being poured in.

Add 2 cups chicken broth and 2 cups whole milk to the pot. Whisk to dissolve all the flour and butter, then add the diced potatoes.

Simmered potato soup in the pot.

Simmer the potatoes in the soup for about 15 minutes, or until they are VERY soft. The total time needed will depend on the size of your potato cubes, but you need to let them simmer until they’re easily pierced with a fork so that they’ll be easily washable.

Potato masher in the pot of soup.

Use a potato masher or immersion blender to partially mash the potatoes or until the soup is to your desired thickness (some like it chunky, some like it smooth!).

Seasonings added to the soup.

Then it’s time to add some more seasoning. I added ½ tsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp salt, and ¼ tsp freshly cracked pepper.

sour cream added to the soup.

And lastly, to make the soup extra creamy and extra baked-potato-like, stir in ½ cup sour cream.

A pot of potato soup with toppings added.

Slice three green onions and shred about 4oz. of cheddar cheese. Add the green onion, cheese, and crispy bacon to each bowl (or to the pot if you want to make a nice presentation for the dinner table).

close up of a ladle full of loaded potato soup.

Delish!

The post Loaded Potato Soup appeared first on Budget Bytes.

Potato Soup

Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on…

Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on the cozy! This classic Potato Soup recipe is…

The post Potato Soup appeared first on Two Peas & Their Pod.