Absolutely Ultimate Potato Soup Food

BEST EVER POTATO SOUP

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.

ABSOLUTELY ULTIMATE POTATO SOUP

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.

THE ULTIMATE POTATO SOUP RECIPE

Steps:

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

POTATO SOUP

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

ULTIMATE POTATO SOUP

Steps:

• In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside.
• Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent.
• Add garlic and cook for 1-2 minutes add potatoes and toss to coat.
• Sauté for 4-5 minutes.
• Add bacon and cover with enough stock to just cover potatoes.
• Cover and simmer till potatoes are tender.
• In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly.
• Add cream mixture to potato mixture, heating through.
• Puree about 1/2 the soup and return to pot.
• Season to taste and serve.

KILLER POTATO SOUP

Steps:

• Place bacon in a large soup pot or dutch oven and cook until crisp. Drain off all but 1/4 cup of grease.
• Add celery, onion and garlic to bacon grease and cook until just softened. Be careful not to burn garlic. Add potatoes and toss in grease to coat.
• Add chicken broth. Bring to a boil, then simmer until potatoes are tender, stirring occasionally.
• Place butter in a small saucepan over medium heat. When melted, whisk in flour. Brown mixture, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens.
• Stir cream mixture into the potato mixture. Gently stir in cheddar cheese and reserved bacon. Add salt and pepper to taste.
• Garnish with green onion and addtional cheese, if desired.

ULTIMATE BAKED POTATO SOUP

Steps:

• Heat oven to 400°F
• Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
• Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
• Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

THE BEST-EVER POTATO SOUP

Steps:

• In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
• Cover, bring to a boil and cook for about 20 min.
• until the vegetables are tender.
• Add the bacon.
• Mix the flour into the milk until well blended.
• Add to the soup and stir well.
• Add the cheese and heat until melted.