Creamy Potato Soup With Onion Recipes

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Steps:

• Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
• Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
• Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
• Stir in remaining ingredients, then heat, stirring occasionally, until hot.
• Garnish with garlic toast, if desired.

Steps:

• In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
• Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
• Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
• When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.

Steps:

• Saute onions until tender and golden.
• Add Oxo cubes, boiling water, tarragon& potato.
• Simmer, uncovered, until potato is cooked (20 min?).
• Puree in a blender or use a hand blender if available.
• Return to pot, add vinegar and bring to a boil.
• Reduce heat, stir in cream (salt& pepper and some green parsley as well).
• Serve and top with cheese cubes and chopped peanuts.

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

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:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!

Steps:

• In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
• Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
• Stir in milk, salt and pepper. Bring to a boil.
• In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
• Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

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:

• In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.