PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in 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.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
HOMEMADE POTATO SOUP
This yummy meal is great for cold days or just days when you want a comfort food! This recipe comes from my Mammaw....I love you Mammaw!
Provided by Danibelle
Categories One Dish Meal
Time 45m
Yield 1 Large Pot, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Start by boiling potatoes until fork tender.
- When potatoes are done, strain out the water and add butter.
- When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes.
- Add Milk.
- Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer.
- Simmer on low till soup thickens.
- Salt and Pepper to taste.
THE BEST BAKED POTATO SOUP EVER!
This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!
Provided by Jeanette G
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash potatoes thoroughly and microwave until tender.
- If you would like you can always bake in a 400 degree oven for one hour or until done.
- As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
- Add in your flour to make a roux.
- Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
- Reduce your heat and simmer for about 5 minutes.
- Take your cooled potatoes and peel off the skin and chop up into desired pieces.
- Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
- Reduce heat and simmer for about 15 minutes or until it is thick.
- Garnish with cheddar cheese, crumbled bacon and green onions.
- ENJOY!
POTATO SOUP, DAD'S WORLD FAMOUS
My family loves this soup. They call it Dad's world famous potato soup. I wouldn't go that far, but it is pretty awesome. Make the potatoes a little different in size when you cut them up, it adds to the complexity of the soup.
Provided by The unknown chef
Categories Potato
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, celery, carrots and half of the salt and pepper in a large soup kettle.
- Heat on high heat to a boil then turn down heat to medium high and boil for 5 minutes.
- Add potatoes and half of ham. When the kettle boils again it should take about 15 minutes until the potatoes are tender on a low boil. Start checking at this time. You should just be able to put a fork into the potatoes with little resistance.
- In a medium sauce pan add the butter, onions, left over salt and pepper. Cook on medium high heat stirring the onions about every 2 minutes for about 10 minutes till soft. You can tell they are done when the bottom of the pan starts to brown a little.
- Keep the pan on the heat and shake the flour over the onions. Now stir it into the onions for ½ minute. Pour in the milk and 3 cups of the potato water. Whisk it in till its well mixed, about ½ minute. It will be thick. Now add this and the rest of the ham to the potato's when they are finished. Stir for about ½ minute till it's well mixed.
- Cook over med high heat stirring the bottom of the pan constantly until you reach a boil. Boil for 1 minute and remove from heat.
- Remove 2 cups of the potato mixture and mash them with a little of the soup juice in the sauce pan. Add the mashed potatoes and the parsley to the kettle and check your seasonings. The mashed potatoes will thicken the soup some more and add more depth to it.
- Serve with shredded cheese on top if you like and crusty bread. We like smoked cheese with ours.
- If you have a ham bone boil it with 1 chop carrot, 1 chopped celery stalk and 1 chopped onion for 45 minutes in the gallon (plus 1 cup) water. Remove the bone to a plate to cool and strain the water before making the recipe. Add the ham bone meat when soup is finished.
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
BRILLIANT POTATO SOUP
Great potato soup with a wonderful taste for anytime of the year. Don't forget to add the bacon bits to garnish for an added zip! Just double the recipe to fill your crock pot.
Provided by Shannonmc
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
- Cover and simmer until veggies are tender (about 15-20 minutes).
- Add 3 1/2 cups of milk heat until hot.
- Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
- Cook, stirring constantly until smooth and bubbly.
- Sprinkle bacon bits over the top and serve.
POLLY'S PERFECT POTATO SOUP
My stepmom, Polly, would often place bowls of this creamy potato soup in front of us, along with salad, homemade bread and orange slices for dessert. Always perfectly seasoned, this recipe never disappointed.-Teresa Ambord, Anderson, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.
Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
THE BEST-EVER POTATO SOUP
This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor.
Provided by morelhunter
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
- Cover, bring to a boil and cook for about 20 min.
- until the vegetables are tender.
- Add the bacon.
- Mix the flour into the milk until well blended.
- Add to the soup and stir well.
- Add the cheese and heat until melted.
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