Kimmys Potato Soup Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
• Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
• Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
• Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
• Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
• Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
• Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.

Steps:

• In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
• Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
• Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
• Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.

Steps:

• In a large skillet add bacon,onion,celery and green pepper and saute over medium heat until vegetables are tender, approximately 15 minutes.
• Add 1 cup water, bullion,pepper,potatoes and corn to mixture and simmer until potatoes are done, approximately 20 minutes.(do not drain corn)
• Slowly add light cream bring just to a boil and reduce heat and simmer approximately 10 mins longer.
• Serve.

Steps:

• Place everything but the milk and flour in the crock pot and cook on low all day.
• 30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
• After the soup starts to thicken slightly, it is ready to serve.
• To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
• I usually garnish bowls with shredded cheddar cheese at the table.

Steps:

• Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
• Heat vegetable oil in a skillet on medium-high heat.
• Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
• Remove chicken from the skillet and set aside.
• Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
• Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
• Stir mixture and lower heat to medium-low.
• Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
• Stir in carrots, onion, and bell pepper.
• Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
• Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
• Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.