Potato Soup With A Kick 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:

• Simmer potatoes, celery, onions, scallions, garlic, chicken broth and spices in large pot, covered, for about 1/2 hour until well-softened.
• In a saute pan, brown bacon to make bacon bits. If you are using any other meats, brown them lightly as well. Set aside on paper towel to drai.
• Drain bacon grease out of saute pan, leaving drippings. Melt butter in drippings, add flour and stir till it browns to make a roux.
• In the large pot, mash potatoes up somewhat so there are no large chunks. Add roux and beer, stir at a low simmer until it thickens slightly.
• Add bacon bits, (ham, beef stick or pepperoni if you choose), and cheeses. Stir until blended. Add cauliflower if desired.
• Top with sour cream when serving, if desired, and a dash of smoked paprika.

Steps:

• Peel and cube potatoes. Add water and chicken boullion to the pan and cook potatoes and garlic until tender. Do not drain the water. Mash the potato mixture with a potato masher. Add in the other ingredients and stir until the cheese is melted.