Absolutely Ultimate Potato Soup Recipes
ABSOLUTELY ULTIMATE POTATO SOUP
I took this recipe from allrecipes.com and have personally made it several times. My family and friends love it, especially in the winter months. (The picture I have attached is my picture taken in my kitchen.)
Provided by Cynthia Garcia
Categories Cream Soups
Time 40m
Number Of Ingredients 12
Steps:
- 1. 1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- 2. 2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- 3. 3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
ULTIMATE POTATO SOUP
This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!
Provided by THUMPER74137
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
- Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 22.5 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 469.3 mg, Sugar 1.6 g
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