LOADED POTATO SOUP
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Number Of Ingredients 7
- Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
- In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
- Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
- Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
NANA'S CREAMY LEEK & POTATO SOUP
Here's the ultimate comfort food: a hearty potato soup made with half-and-half, cream cheese and sliced leeks. Sprinkle with fresh chives and enjoy.
Provided by My Food and Family
Yield 8 servings, 1 cup each
Number Of Ingredients 8
- Melt butter in large stockpot on medium-high heat. Add leeks; cook 5 min. or until tender, stirring frequently. Add potatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Remove from heat.
- Puree with a hand-held blender, right in the stockpot. (Or add, in batches, to a countertop blender; blend until smooth.) Return potato puree to stockpot. Cook on medium heat 5 min. or until heated through, stirring occasionally.
- Add cream cheese and half-and-half; stir. Cook 3 to 5 min. or just until cream cheese is melted and mixture is blended. Stir in pepper. Sprinkle with chives just before serving.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 5 g, Protein 6 g
NANA CAROL'S OLD FASHIONED POTATO SOUP RECIPE - (4.4/5)
Provided by Oextls1
Number Of Ingredients 9
- 1. Boil potatoes and celery with water twice as high in the pot. Separately, dice and cook bacon. 2. Saute onions in bacon grease and strain. Add bacon and onions to pot and simmer. 3. Mix eggs and salt. Slowly add flour to egg mix while stirring. You want to add until you get thickness of cookie dough. These will make dumplings that will also thicken the soup. My family varies on size, here are a few techniques; 1) roll dough into a 1/2" rope and cut half inch pucks, 2) roll into balls, 3) pull or cut into irregular pieces. This could be fun job for the kids. At any rate, toss them in to bowling pot gradually so they don't clump together. 4. Add milk and and simmer to thicken, about 1/2 hour.
NANA'S POTATO SALAD
- Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.
NANA'S POTATO SOUP
- Cut potatoes and boil in chicken broth until tender.
- Add all other ingredients (except cheese) and heat and stir until hot.
- Last, add the cheese and continue to stir until it has melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REVA'S POTATO CHEESE SOUP
- In a large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes.
- Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 37.9 g, Cholesterol 59.6 mg, Fat 19.1 g, Fiber 4.7 g, Protein 17.8 g, SaturatedFat 12 g, Sodium 691.2 mg, Sugar 5.5 g
HARVEST POTATO SOUP
- Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
- Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
- Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
- Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 41.9 g, Cholesterol 11.6 mg, Fat 4.4 g, Fiber 6.1 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 195.4 mg, Sugar 5.6 g
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NANA’S CREAMY POTATO SOUP RECIPE - A SPICY PERSPECTIVE
5/5 (9)Calories 195 per servingCategory Main Course, Soup
- Chop the onion, celery, and garlic. Then peel the potatoes and cut them into 3/4 inch chunks. Place the potato chunks in a bowl of cold water so they don't brown.
- Place a large 7-8 quart pot over medium heat. Add the butter. Once melted, add the onions, celery and minced garlic. Sauté for 3-5 minutes to soften, stirring each minute.
- Drain off the water and add the potatoes to the pot. Add 8 cups fresh water, chicken base, and rosemary. Cover and simmer for 30 minutes, until the potatoes are fork-tender.
- Use a potato masher to gently mash approximately 1/3 of the potatoes. You want the soup base to be thick, but to still see plenty of chunks.
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Top Asked Questions
What does Nana’s potato soup taste like?The perfect rustic creamy potato soup texture with a devilish silky finish. A pop of herby essence from garlic and rosemary. Depth of flavor, from a base of sauteed onions and celery, plus bouillon. And a luxurious balance of tangy and nutty notes, from the addition of sour cream and parmesan cheese. Of course, Nana doesn’t have an actual recipe.
How do you make soup with potatoes and garlic?Our Soup with Potatoes, garlic, rosemary, sour cream, and parmesan cheese is easy to make, ultra-creamy, and so inviting. Give it a try! Chop the onion, celery, and garlic. Then peel the potatoes and cut them into 3/4 inch chunks. Place the potato chunks in a bowl of cold water so they don't brown. Place a large 7-8 quart pot over medium heat.
What are the best potatoes for potato soup?What Potatoes Are Best For Potato Soup? Starchy potatoes, like Russets and Yukon Gold, are best for potato soup because the break down as they cook and make the soup base thick. Waxy potatoes, like new potatoes, hold their shape too well to thicken the broth.
Did Joanna Gaines make soup?Joanna Gaines new cookbook has a good amount of soup recipes and this one caught my eye because it has potatoes! Oh, and… Bacon! I began by sauteing diced onion in butter.