Ellens Potato Soup With Attitude Recipes

Steps:

• Place all ingredients, except milk, in crockpot. Cover and cook on low for 10-12 hours, or on high for 3-4 hours.
• At the beginning of the last hour, stir in the milk.
• NOTE: You may add 1 or 2 cloves of garlic if you so desire. You may also add cheese, bacon bits, any number of things, but this is a simple recipe that you can throw together quickly in the morning and forget.

Steps:

• Cook potatoes and onions in boiling water, covered, for about 10 minutes; drain.
• Add cream cheese and broccoli soup; mix well.
• Stir in 3/4 of the crumbled bacon and 3/4 of the shredded cheese. Add garlic powder, chicken broth, and half and half. Stir until well combined.
• Add the butter, salt and pepper, and cover over low to medium heat until butter has melted.
• Stir again to combine all ingredients; simmer until hot. Serve immediately with the remaining bacon and cheese as garnish.

Steps:

• 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
• 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
• 3. Add cheese and allow to melt completely; serve while hot.

Steps:

• 1. Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
• 2. Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
• 3. Drain into a colander and set aside.
• 4. Cook bacon until crispy; crumble and set aside.
• 5. In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
• 6. When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
• 7. Add the crumbled bacon to the soup; mix well.
• 8. Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
• 9. Spoon into bowls and top with croutons if desired.

Steps:

• Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
• At same time add the oil to a 12 inch skillet and lightly brown the ham. When done remove ham from skillet and set aside for later.
• In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender. Some additional oil may be needed. Season to taste.
• Drain potatoes leaving @ 1 cup of the potato water in the pot. Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot. This will help thicken the soup.
• Add ham and sauteed vegetables.
• Add half&half.
• Add enough milk to cover.
• season to taste.
• simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.