Great Potato Soup Recipes

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Steps:

• In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
• Cover, bring to a boil and cook for about 20 min.
• until the vegetables are tender.
• Add the bacon.
• Mix the flour into the milk until well blended.
• Add to the soup and stir well.
• Add the cheese and heat until melted.

Steps:

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

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.

Steps:

• Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
• Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
• Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
• Add the milk. puree the soup in a blender or food processor. Taste and adjust seasoning.
• Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

Steps:

• In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
• Cover and simmer until veggies are tender (about 15-20 minutes).
• Add 3 1/2 cups of milk heat until hot.
• Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
• Cook, stirring constantly until smooth and bubbly.
• Sprinkle bacon bits over the top and serve.