Jakes Ultimate Potato Soup Recipes

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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.

ULTIMATE POTATO SOUP

Steps:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

THE ULTIMATE POTATO SOUP RECIPE

Steps:

• Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp or 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 the 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 (be careful, it will be hot) and puree until smooth. Half is about 5 cups of soup but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives.

JAKE'S CHILI-SOUP

Steps:

• Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
• Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

JAKE'S ULTIMATE POTATO SOUP

Steps:

• Sauté the onions in the 2 tablespoons butter and basil over medium-high heat until softened.
• Add potatoes to a large pot with just enough water to cook.
• Season the potatoes with salt.
• Bring to a boil; cover and reduce heat to low.
• Simmer until potatoes are tender, about 20 minutes.
• Add the milk, remaining butter, salt and pepper to taste.
• Continue to cook over medium heat until hot; do not boil.
• With a potato masher, mash some of the potatoes right in the pot to slightly thicken the soup.
• Add the chopped bacon, cheddar cheese and/or green onions before soup is ready to be served.