PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
JB'S POTATO SOUP
This is an old family recipe for west-Texas style potato soup. It is very easy and makes A LOT of soup. The recipe doesn't call for any veggies other than potatoes and onions, but it is great with celery, carrots, you name it. It stores well in the fridge or freezer, and did I say it makes A LOT of soup?
Provided by JB Snead
Categories Potato
Time 1h30m
Yield 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion and sautee in the vegetable oil until the onions are clear and soft.
- Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat, leave the peel on one or two of the potatoes; just wash it and chop it!).
- Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes, salt, pepper, and enough water to cover it all.
- Boil it all together until the potatoes are cooked. (If you're using the crock pot on high, it will still take all night.).
- Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other, and add all of the remaining ingredients. (Don't use both cheeses -- just pick one, please.) Mix it up and keep it over heat until the cheese is thoroughly melted.
- Finally, simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes.
- When you're ready to serve, mix one part soup with one part milk or water.
Nutrition Facts : Calories 188.4, Fat 9, SaturatedFat 5.4, Cholesterol 25.8, Sodium 1338.7, Carbohydrate 21.7, Fiber 2.5, Sugar 1.3, Protein 6
JEFF'S POTATO SOUP
Chicken gravy mix, cumin and Cajun seasoning give this hearty and comforting soup a distinctive flavor.-Jeff Gill, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted.
Nutrition Facts :
JIM'S POTATO SOUP
Our kids claimed they didn't like potato soup. But after one taste of my version, they came clamoring for seconds! The secret is adding cayenne pepper to give it a little kick, plus topping it with cheese and bacon bits.-Jim Wick, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.
Nutrition Facts :
MRS. P'S OLD-FASHIONED POTATO SOUP
This is the potato soup recipe my grandma used to make: potatoes simmered in chicken broth with the addition of milk, rivels, and flour to add to the creaminess. I crave this simple recipe every winter! I have tweaked the recipe by adding extra vegetables occasionally, but this is the version I like best! Top with fresh scallions or chives and more freshly ground pepper.
Provided by Mrs. P
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.
- Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.
- Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 49.2 g, Cholesterol 53 mg, Fat 7.8 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 4.5 g, Sodium 1424.9 mg, Sugar 7.7 g
4B'S OLD FASHIONED CREAM OF TOMATO SOUP
This is an original recipe from the kitchen of 4B's restaurant. My whole family craves 4B's soup often and would head over to get it "to go". Now that I don't live in Montana, I got the recipe from them to make whenever I wish here in Iowa.
Provided by Krsi Sue
Categories Vegetable
Time 40m
Yield 1/2 gallon, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix tomatoes, chicken broth, butter, sugar, onions and soda.
- Simmer over low heat for 1 hour.
- Heat cream in a double boiler.
- Add cream to hot tomato mixture and serve.
BREAD BOWL POTATO SOUP
This is a fabulous potato soup recipe. I have been making this for years. It is an recipe from a restaurant called The Machine Shed. I am always asked to make it by my family as well as for big gatherings. We also have it on Halloween every year before the kids go Trick-O-Treating. Our local store makes individual bread bowls that are orange and look like pumpkins. They love the soup in these festive bread bowls. It is a bit of a time consuming recipe to make, but well worth it once in awhile.
Provided by lisar
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
- Drain grease and return bacon, onions and celery to pot.
- Add milk, water, chicken base, salt and pepper.
- Heat over medium-high heat until very hot but do not let soup boil.
- In heavy, large saucepan over low heat, melt margarine.
- Stir in flour to make a roux.
- Mix well and let bubble, stirring 1 minute.
- If desired, a larger amount of roux can be made to produce a thicker soup.
- Gradually add roux to soup, stirring constantly.
- Continue to cook, stirring, until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot, garnished with cheese, bacon bits and/or onions.
Nutrition Facts : Calories 424.8, Fat 30.4, SaturatedFat 11.7, Cholesterol 51.4, Sodium 559.1, Carbohydrate 30.4, Fiber 2.9, Sugar 1.5, Protein 8.6
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