PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
EASY 20 MINUTE POTATO SOUP
I love soup, and potato is definitely way up there on my list of favorites. Nothing really beats my homemade soups, but this is a very tasty and great alternative when you are short on time and want something hot, filling and comforting. I serve this with rolls, or sometimes with turkey club sandwiches.
Provided by angie_pangie
Categories Potato
Time 20m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot and add hash browns, seasonings and onion flakes.
- Cook the hash browns until lightly browned.
- Whisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot.
- Add the remaining chicken broth to the pot.
- Mix gently and bring to a rolling boil over med-high heat.
- Lower the heat to simmer and cook for about 15-20 minutes, or until thickened and hot throughout. (Optionally you can move the soup to your crock pot and cook on low for 4-5 hours).
- Top with shredded cheese and bacon bits, if you wish.
Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.3, Cholesterol 0.6, Sodium 965.9, Carbohydrate 27.3, Fiber 2.5, Sugar 3.3, Protein 6.9
EASY 20 MINUTE HOT SAUSAGE AND POTATO SOUP
There is no substitute for real homemade soup, or is there? As it turns out, this is a fast, easy and super tasty bowl of soup. I came up with this idea when I decided to "change up" my regular 20 minute potato soup - we were very happy with the results. Our D&D group devours this stuff! You can use milder sausage if you like, but the hot stuff sure makes it pop!
Provided by angie_pangie
Categories Pork
Time 20m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add sausage to a hot pan and break it up to crumble it as you cook it.
- When the sausage is no longer pink, add the hash browns, seasonings and onion flakes. Cook the hash browns until they are slightly soft.
- Wisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot.
- Add the remaining chicken broth to the pot.
- Mix gently and bring to a rolling boil over med-high heat.
- Lower the heat to simmer and cook for an additional 15-20 minutes, or until hot all the way through.
Nutrition Facts : Calories 360.9, Fat 21, SaturatedFat 7.2, Cholesterol 43.7, Sodium 1378.3, Carbohydrate 27.6, Fiber 2.5, Sugar 3.3, Protein 14.9
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