Powerfully Delish Potato Soup Recipes

Steps:

• Peel and dice potatoes.
• dice the celery, carrot and onion (if you have a small food chopper it makes this much easier).
• cut bacon in small bite sized pieces and pan fry until done but not crisp. Save 1 tablespoon of drippings.
• using a large dutch oven melt the butter and add the tablespoon of bacon drippings.
• saute' the onion, celery and carrots, garlic, pepper in the margarine until softened.
• add the diced potatoes with the water and chicken broth along with both packages of au gratin potatoes both the potatoes and the sauce packages. make sure all the potatoes and vegetables are covered with fluid (water and chicken broth). Add most of the browned bacon keeping some out to garnish the top of each individual bowl.
• If you need to add more liquid add equal parts chicken broth and water.
• boil on medium high heat for 40 minutes or until all potatoes are softened.
• Watch your liquid. It evaporates quickly. Add equal parts water and chicken broth. If you have to add liquid add 1/2 cup broth 1/2 cup water to start and keep adding liquid in this fashion. A lot depends on your altitude. Just keep a close eye on it.
• take a potato masher or fork and coarsely mash the potatoes and vegetables leaving lots of chunks.
• add the pint of cream and heat throughly being careful not to scorch the soup.
• heat on low until desired consistency. It thickens up quickly. Dish into bowls and top with green onions (scallions) and bacon.

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.

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.