ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
PAM'S POTATO AND LEEK SOUP
One of the most comforting of all comfort foods is potato soup. And this is the recipe that I have used for years and years. So yummy and warm.
Provided by Pam Ellingson
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. If you want to use the optional bacon, start by frying the bacon bits in a large stockpot until crisp. Remove bacon bits and reserve. (If there is more than a few tablespoons of bacon grease, drain some off.) Saute the leeks and celery in the bacon grease until soft and translucent. If you prefer to make the soup without bacon, simply saute the vegetables in a combination of butter and oil (about 2 Tbsp each) until soft.
- 2. Add the cubed potatoes, broth and just enough water to cover the potatoes. (Sometimes I add a tiny bit of turmeric, a couple of pinches or so, to the pot to enhance the buttery golden color) Bring to a boil and then turn to medium and cook until potatoes are tender. Partially mash some of the potatoes and set the pot aside to make the roux in the microwave.
- 3. In a small microwaveable bowl, melt the butter and stir in the flour. Microwave for another minute, stirring half way through to cook out the raw taste.
- 4. Add the milk to the stockpot and heat through. Stir in the roux vigorously and bring back to a low boil to thicken. Add the cream and stir. If the soup is too thin, you can either make a little more roux, or add some instant potato flakes or mash the potato chunks a little more to thicken. If too thick, add some more milk or even chicken broth.
- 5. Let the soup simmer on very low temp, stirring occasionally to prevent sticking or burning, for 10 to 15 minutes. Add salt and pepper to taste. Because the bacon and the chicken broth both have salt, you will need to determine how much to add for your preference. I use quite a bit because the potatoes really take up a lot of salt.
- 6. Return the bacon to the stockpot or use it as a garnish on bowls of the soup. You can also garnish with some fresh chopped chives or some green onion tops finely chopped, or the ultimate in decadence, with a little dab of butter that melts in the center of the bowl.
CREAMY SWEET POTATO WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 22 g, Cholesterol 37.7 mg, Fat 10.7 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 90.7 mg, Sugar 4.7 g
MY MOM'S EASY POTATO SOUP
I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.
Provided by The Nerdy Chef
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
- While waiting on the potatoes, sauté the onions in the butter.
- When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
- When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
- Salt and pepper to taste.
- Serve with cheese and bacon bits as desired.
Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8
PAM'S POTATO SOUP
Steps:
- Chop onion up finely and put in large pan. Add stick of butter and turn the pan on simmer. Let butter slowly melt and the onions are sweetened and softened by the slow basting of butter.
- Peel the potatoes and chop up. I like to vary the size of the cubed potatoes so that some potatoes sort of dissolve while other potatoes stay in chunks. Add potatoes to onion and butter in pan. Add chicken broth and cream of chicken soup. Finish filling the pan to just above the potatoes with water. Salt and pepper the potatoes.
- Cook potatoes on medium heat for about 30 minutes or until potatoes are softened. Add can of carnation milk and the Velveeta Cheese. Stir until Velveeta Cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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