CREAM OF POTATO SOUP (MARY BETH ROE QVC) RECIPE - (4.5/5)
Provided by peridot728
Number Of Ingredients 11
Steps:
- Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain. Sautee bacon until crisp, drain and crumble. Sautee onion and celery in 2 Tablespoons bacon fat or butter. Combine all remaining ingredients, except cheese and parsley, and simmer for 30 minutes. (Do not boil) Garnish with cheese and parsley, if desired. Note: If desired, you may combine all ingredients in a crock pot without any pre cooking and cook on low all day. However, you will still want to cook the bacon separately or choose bacon bits.
CREAM OF POTATO SOUP
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.
Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.
CREAM OF POTATO SOUP
I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.
Provided by Nimz_
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
- In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
- When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
- Reduce heat to medium and when the soup is NOT boiling.
- Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
- Add cheese and stir until melted.
- Remove about half of the soup mixture and place in blender.
- Blend until smooth then return to soup to thicken.
- If it isn't thick enough, mix corn starch with cold water and add to soup.
- Simmer on medium heat for about an hour or until it thickens stirring occasionally.
- Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.
EASY CREAM OF POTATO SOUP
This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.
Provided by Twiggyann
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper. Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.
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