Herbed Potato Soup Amazing Recipes

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:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

Steps:

• Place veggies in pot and cover with broth. Cook until tender.
• May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
• Then add herbs, milk, and canned creams. Cook until soup is creamy and done.

Steps:

• Bring water to a boil in a large saucepan.
• Add potatoes, cook over medium heat until tender. (Note: sometimes I add the cauliflower or chicken to the potatoes while they cook. You don't have to, but it's convenient.) Set aside. DO NOT DRAIN!
• Meanwhile, in another saucepan, saute onion in the butter until tender. Onions will have a sweet smell and will look glazed over.
• Stir in the flour, salt, thyme, rosemary (optional), and pepper.
• Gradually add milk. Bring to a boil. If you like, add the cheese.
• Cook and stir for 2 minutes.
• Add potatoes (and extra, optional ingredients) with cooking liquid. Heat through.

Steps:

• In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
• Add the potatoes, water, dill and marjoram, cover and bring them to boil.
• Reduce the heat and simmer until the potatoes are soft, about 10 minutes In a blender in batches, puree the vegetable mixture with the milk and if using the Neufchatel or cream cheese.
• Return the soup to the pot and gently reheat.