POTATO SOUP
One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
SIMPLE POTATO SOUP WITH VARIATIONS
Growing up an army brat in the sixties, and in Germany, I looked forward to Mom's potato soup for lunch. (In those days we had to walk home in the snow, uphill both ways, for lunch.)
Provided by Cynthia Creamer-Pirtle
Categories Other Soups
Time 1h
Number Of Ingredients 9
Steps:
- 1. Boil potatoes, salt, garlic and onions in a large pot until just starting to fall apart approx 20 minutes. No need to saute onion or prep in anyway, just toss em in with the potato.
- 2. Drain off water until it is about half of the volume of the potatoes.
- 3. add butter, evaporated milk, parsley and milk (I usually start with about a cup) until the soup is just a little thinner than desired consistancy, it will thicken a bit on standing. Stir constantly over medium heat until butter is melted and soup is heated through, approx 5 minutes. Salt and pepper to taste.
- 4. I love to serve this with grilled cheese sandwiches. It takes me back to second grade.
- 5. Variations: Add chopped leeks for a stronger onion flavor. Again just toss em in with the potatoes and boil. Toss in some crisp, crumbled bacon or use as a garnish along with sliced scallions, chives and grated cheese of choice.
- 6. Clam Chowder: I simply add canned clams with juice and perhaps some leftover whole kernel corn when I add my milk, and butter. Adjust your milk to allow for the clam juice.
- 7. Ham and Cheese: Cook off the bone from a picnic ham, chop or cube the meat and set aside. Cook the potatos, onions in the stock from the ham. Finish the recipe with the milk, evaporated milk etc...toss in the ham and a cup or two of cheddar cheese. You can even make the basic soup recipe and add chopped or cubed ham at the end. I also like to add about a teaspoon of liquid smoke if I'm in the mood.
- 8. Corn Chowder, Add 2 cups frozen or canned corn, while the potatos boil, Add crumbled bacon &/or cream style corn at the end. Garnishing with cilantro, sour cream, cheese and jalapeno are good option. (I like fresh jalapen, seeded, deveined and chopped the best. It add crunch)
- 9. I'd love to hear if anyone comes up with any other variations for this recipe. Have fun and enjoy!
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