Cream Of Potato Soup Mary Beth Roe Qvc Recipe 455

CREAM OF POTATO SOUP (MARY BETH ROE QVC) RECIPE - (4.5/5)

Cream of Potato Soup (Mary Beth Roe QVC) Recipe - (4.5/5) image

Provided by peridot728

Number Of Ingredients 11

Ingredients

6 6 6 cups frozen hash brown potatoes
1/2 1/2 1/2 cup sliced carrots
6 6 6 slices bacon
1 1 1 cup chopped celery
1 1 1 chopped onion
1-1/2 1-1/2 1-1/2 teaspoon salt
1 1 1 teaspoon pepper
2 2 2 cups milk
2 2 2 cups light cream or half and half
shredded cheddar cheese (optional)
parsley sprigs (optional)

Steps:

Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain. Sautee bacon until crisp, drain and crumble. Sautee onion and celery in 2 Tablespoons bacon fat or butter. Combine all remaining ingredients, except cheese and parsley, and simmer for 30 minutes. (Do not boil) Garnish with cheese and parsley, if desired. Note: If desired, you may combine all ingredients in a crock pot without any pre cooking and cook on low all day. However, you will still want to cook the bacon separately or choose bacon bits.

BEST CREAM OF POTATO SOUP

Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

Ingredients

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

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2015-01-21 1-1/2 teaspoon salt 1 teaspoon pepper 2 cups milk 2 cups light cream or half and half shredded cheddar cheese (optional) parsley sprigs (optional) Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain.
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