Comfort Essentials The Ultimate Potato Soup Recipes

BEST EVER POTATO SOUP

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.

THE ULTIMATE POTATO SOUP

Steps:

• Place bacon pieces in a large Dutch Oven or soup over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender 3 to 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle the flour over the ingredients in the pot and stir until smooth, use whisk if needed.
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes.
• Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. Half is about 5 cups of soup. Or use an immersion blender.
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, and stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in the reserved bacon drippings until onion is soft and 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, 15 to 20 minutes.
• Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
• Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.