My Absolute Favorite Cream Of Potato Soup Recipes

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.

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.

MY ABSOLUTE FAVORITE CREAM OF POTATO SOUP

Steps:

• Place potatoes, celery and onions in soup pot. Cover with water so that water is JUST covering the top of potatoes. Add pepper. Cook on medium heat until potatoes are soft. Do not drain water.
• Add ham, evaporated milk, mushroom soup, and milk. Continue cooking on medium until hot. Stir in parmesan cheese, and mix well. Serve.

BEST CREAM OF POTATO SOUP

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

CREAMY POTATO SOUP

Steps:

• Add milk, onions, potatoes, carrots, celery, salt, pepper, and seasoning blend to a 6 qt crock pot.
• Dissolve the bouillon cube in the hot water and then add to the crock.
• Cover and cook on low for 8 hours
• Using a potato masher, gently mash some of the potatoes in the soup to your preference (If you like a chickier soup don't mash as much).
• If the soup is too thin take out about 1/2 cup of the cream and add 1-2 tablespoons of flour. Make sure all lumps of flour have dissolved in the cream, and then add the mixture back into the soup.
• Stir in the cheese until creamy and enjoy!