THE BEST-EVER POTATO SOUP
This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor.
Provided by morelhunter
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
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
CHEESIEST POTATO SOUP
Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
- Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16 g, Cholesterol 99.1 mg, Fat 29.6 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 18.5 g, Sodium 347.8 mg, Sugar 2 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.
AMY'S POTATO SOUP (CROCK POT OR STOVE TOP)
I love potato soup, and this is the recipe I've come up with after trying several recipes and combining them. It's easy to put in the crock pot and forget about it, or, if you're in a hurry, it can be made in about twenty five minutes on the stove top.
Provided by AmyMCGS
Categories Lunch/Snacks
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place everything but the milk and flour in the crock pot and cook on low all day.
- 30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
- After the soup starts to thicken slightly, it is ready to serve.
- To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
- I usually garnish bowls with shredded cheddar cheese at the table.
Nutrition Facts : Calories 381.6, Fat 8.7, SaturatedFat 3.6, Cholesterol 16.7, Sodium 606.2, Carbohydrate 66.3, Fiber 7.4, Sugar 3.8, Protein 11.3
AMY'S LOADED BAKED POTATO SOUP
Make and share this Amy's Loaded Baked Potato Soup recipe from Food.com.
Provided by Vamy7913
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, sautee onion, carrot, and celery in the butter and olive oil, until tender.
- Pour in chicken stock, and simmer about 10 minutes.
- In another small pot, pour in milk, half & half, and flour. Bring to a slow boil, stirring constantly until thickened.
- Put in garlic powder & pepper, and stir to incorporate.
- Pour in cheeses slowly, stirring until melted.
- Pour all into bigger pot with the chicken stock.
- Slowly add potatoes and bacon bits.
- Add tabasco sauce (optional).
- Stir until all mixed.
- Simmer about 15 minutes.
- Add fresh parsley, and stir.
- Serve.
Nutrition Facts : Calories 627.5, Fat 35.9, SaturatedFat 19.7, Cholesterol 101.8, Sodium 879.3, Carbohydrate 51.2, Fiber 4.6, Sugar 6.5, Protein 26.2
AMY'S EASIEST EVER POTATO SOUP
I got this recipe off of one of our local cooking shows. Its fast, easy and yummy! Since it was right after Easter and I had smoked ham left, I cubed it and added it before I cooked it. I also added 2 cups of easy melt shredded american cheese and YUM - O
Provided by Cathy Pete
Categories Low Protein
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.
BEST-EVER POTATO SOUP
Make and share this Best-Ever Potato Soup recipe from Food.com.
Provided by Kim M.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
- Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Garnish with green onions, if desired.
Nutrition Facts : Calories 292.6, Fat 17.6, SaturatedFat 8.8, Cholesterol 46.8, Sodium 934, Carbohydrate 21.4, Fiber 1.8, Sugar 3.7, Protein 12.3
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