Ellens Potato Soup With Attitude Recipes

FRENCH ONION SOUP WITH AN ITALIAN ATTITUDE

Steps:

• Preheat the broiler to high.
• Heat a large deep pot over medium to med-high heat; add in olive oil and butter.
• When the butter melts, start adding the onions as you slice them.
• Season with salt, pepper, and rosemary.
• Cook the onions 15-18 minutes, until tender, sweet, and caramel colored, stirring often.
• If you find the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.
• While the onions are cooking, make the topping: in a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper.
• Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the toast with the crushed garlic clove.
• Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot.
• Add in the stock; cover to bring to a quick boil.
• Arrange 4 small, deep soup bowls or crocks on a cookie sheet.
• Once the soup reaches a boil, ladle it into the bowls.
• Float a toasted bread slice on each serving and cover each toast with a mound of grape tomato mixture.
• Top with 2 slices of the mozzarella cheese.
• Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.

GOLDEN POTATO SOUP

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

POTATO SOUP

Steps:

• Boil potatoes,onion,basil,parsley,salt & pepper in chicken broth until potatoes are done. Whisk together flour & half & half together add to potatoes.Cook until it starts to get thick.Put into soup mugs top with bacon and grated cheese if desired. Great with corn bread instead of crackers.

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
• Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
• Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

ELLEN'S POTATO SOUP

Steps:

• Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
• At same time add the oil to a 12 inch skillet and lightly brown the ham. When done remove ham from skillet and set aside for later.
• In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender. Some additional oil may be needed. Season to taste.
• Drain potatoes leaving @ 1 cup of the potato water in the pot. Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot. This will help thicken the soup.
• Add ham and sauteed vegetables.
• Add half&half.
• Add enough milk to cover.
• season to taste.
• simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.