Cream Of Potato Soup Recipes

Steps:

• In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
• In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
• When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
• Reduce heat to medium and when the soup is NOT boiling.
• Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
• Add cheese and stir until melted.
• Remove about half of the soup mixture and place in blender.
• Blend until smooth then return to soup to thicken.
• If it isn't thick enough, mix corn starch with cold water and add to soup.
• Simmer on medium heat for about an hour or until it thickens stirring occasionally.
• Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Steps:

• Simmer broth, potatoes and onion until vegetables are tender.
• Stir in parsley flakes.
• In small bowl, blend flour with a few tbsp of the milk.
• Add to the potato mixture.
• Stir in remaining milk, cooking until soup thickens.
• Add the cheese, stirring until it melts.
• Season with paprika, pepper and salt to taste.

Steps:

• Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
• Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
• Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
• Reserve the remaining garlic-infused oil in another container and refrigerate.

Steps:

• Now before starting the soup I cook the potatoes. I put them in a colander to cool and drain while I get the soup boiling. I also smash the lightly. They will still be chunky but in a big mushy clump.
• Melt butter in sauce pan (you'll need a big one) and remove from heat. Add flour, salt, and pepper. Mix with butter to form a paste.
• Slowly add milk. I add about 1/8 cup and mix well with the flour until it's all blended. I do this a few times until the flour and milk are blended well and start to get thinned out. Then I add the rest of the milk.
• Cook on med-high heat. STIR CONSTANTLY I really can't stress enough how important it is to stir constantly. If you don't the milk will burn. Bring to a boil.
• Add potatoes a little at at time and stir well in between each addition. Return soup to boiling and you're done! My husband also like to add cheddar cheese to his bowl. You may need to add more salt or pepper depending on your tastes.
• There are a lot of ways to change this up. You can just add the potatoes in diced if you want bigger bites of potato. My husband likes his soup thick and I find smashing the potatoes before adding to the soup helps thicken it. If you want your soup a little thinner you can add less potatoes or add more milk.
• If this makes too much soup for you (it's enough to feed 4 as a meal) here is the original recipe: 4 T butter, 4 T flour, 1 t salt, 1/2 t pepper, 4 cups milk, 4 cups potatoes.
• I originally doubled it but decided that was too thin so cut back on 1 of every thing except the potatoes. A guideline to follow is to remember for every cup of milk use 1 T butter, 1 T flour, 1/4 t salt, and 1/8 t pepper.

Steps:

• Combine all ingredients in crockpot without any pre-cooking.
• Cook on high 4 to 5 hours or Low 6 to 8 hours.
• Just before serving sprinkle cooked bacon and chopped parsley on each individual servings.

Steps:

• Cook Potatoes in water till soft but not done.
• Add all the other ingredients.
• Cook slow till potatoes are done stirring occationally.
• Garnish top of soup with crumbled Bacon and chopped green onion.

Steps:

• In a large stew pot add the Potatoes, Onions, Celery, and minced Garlic. ( you can substitute Garlic powder if you like)
• Next add the Soup and do not add any additional liquid.
• Then add, Heavy Cream Spices and Cheese if you choose.
• Bring to a simmer until it's hot thru and thru or until the cheese melts.
• Serve with Cornbread or Over Slices of fresh Sourdough bread! Enjoy!

Steps:

• Start heating the chicken broth in a medium stockpot on one side of the stove. Melt the butter in a heavy bottom pan over medium heat, and start to saute the onion, celery and garlic.
• While the vegetables are cooking, place the diced potatoes in the broth, heat to boiling and lower heat to a simmer.
• Saute the vegetables, stirring occasionally until tender but not browned, about 10-15 minutes.
• When the potatoes are tender, stir the 1/2 cup flour into the vegetables to make a roux. Stir and cook over medium low heat for 1 minute. Ladle stock from potatoes into the vegetable roux, 1 ladle at a time, stirring after each addition until smooth and blended. After about 4 ladles full, or about 1 1/2-2 cups of broth, the roux should be like a very thick sauce. At this point, pour all of it into the simmering potato broth. Stir constantly until well blended and thickened. Add salt and pepper.
• Using an immersion blender or a stand blender, puree until of desired consistency. Keeping the soup on very low heat, add the crumbled bacon, Thyme, and a dash of ground Allspice (optional, but really good). Heat for 5 to 10 more minutes, taste for seasoning, and serve!