POLLY'S PERFECT POTATO SOUP
My stepmom, Polly, would often place bowls of this creamy potato soup in front of us, along with salad, homemade bread and orange slices for dessert. Always perfectly seasoned, this recipe never disappointed.-Teresa Ambord, Anderson, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.
Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
BARNEY J'S POLISH POTATO SOUP
The ONLY recipe my father ever had. NOTE: I didn't say HE ever MADE it; that was my mother's job! A pure potato soup, no cheese, bacon, dill or other exotic ingredients. A true peasant recipe.
Provided by Jezski
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute celery and onion in a little butter until slightly tender but not brown.
- Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions.
- Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half.
- Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley.
- You can sneak in a pat of butter before serving.
- Cooking Tips: Add as much milk or cream as necessary to suit your taste.
- Mash or crush potatoes to suit your taste. Or not!
- Don't sub or add dry milk; it gives an off-flavor.
Nutrition Facts : Calories 492, Fat 12.1, SaturatedFat 7.4, Cholesterol 39.6, Sodium 82.5, Carbohydrate 87.2, Fiber 11.3, Sugar 5.8, Protein 11.6
PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
PERFECT POTATO SOUP
This recipe is from my FIL. It's very simple to make, and it's delicious. My family loves it topped with cheese and crumbled bacon.
Provided by Kzim4
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and add enough water to just cover them.
- Bring to a boil over medium-high heat.
- Cook until fork-tender.
- While potatoes are cooking, saute celery and onions in margarine in a separate pan until both are tender and onion is translucent.
- Set aside.
- Drain the water from the potatoes until only 4/5ths of the potatoes are covered.
- Mash a few of the potatoes and mix them with the rest of the soup to thicken.
- Add evaporated milk, celery, onion, salt and pepper.
- Heat on medium until heated through.
- Serve hot.
- ****Maybe topped with shredded cheese, crumbled bacon, and green onion*******.
Nutrition Facts : Calories 340.9, Fat 9.2, SaturatedFat 3, Cholesterol 12.3, Sodium 726.8, Carbohydrate 57.4, Fiber 7, Sugar 3.8, Protein 9.1
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