Lizs Five Star Potato Soup Given By Kids Recipes

LIZ'S FIVE-STAR POTATO SOUP (GIVEN BY KIDS)

Steps:

• In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon.
• Bring to a boil.
• Reduce heat and simmer 10 to 15 minutes or until potatoes are tender.
• Remove from heat.
• Slowly stir in Monterey jack cheese until melted.
• Add cooked bacon; stir in half and half.
• (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!).
• Thicken to desired consistency with instant mashed potatoes.
• Season with salt and pepper to taste.
• Garnish with cheddar cheese and chopped green onions (optional).

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

REAL POTATO LEEK SOUP

Steps:

• Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
• When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

LISA'S FAMOUS POTATO SOUP

Steps:

• In a 4-qt.
• crockpot, stir together the potatoes and onion.
• Add the bacon.
• In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
• Add the mixture to the crock.
• Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.
• You can mash the potatoes for a thicker consistency before serving.

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.