Fried Potato Soup Recipes

FRENCH FRIED POTATO CHEESE SOUP

Steps:

• Combine potatoes, water, bouillon, onion salt, paprika and pepper in a large saucepan.
• Bring to a bowl and reduce heat.
• Simmer, covered, for 8 minutes or until potatoes are very tender.
• Beat with a mixer until smooth.
• Add milk and soup and mix well.
• Cook until heated through.
• Add cheese gradually, stirring over medium heat until melted after each addition.
• Do not boil.

FRIED POTATO SOUP

Steps:

• In a large dutch oven heat oil to medium-high. Add potatoes and fry flipping occasionally with a spatula. Cover between flipping to allow the potatoes to cook faster. About halfway through frying add yellow onion and the white part of the green onions. Continue to fry until the potatoes are soft and the onions are translucent.
• Add broth, milk, cheese, bacon, green part of onions, and salt and pepper to taste.
• Lower heat to medium-low and allow to simmer 20 to 30 minutes.

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG

Steps:

• For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
• For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
• For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
• Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.