POTATO SOUP
One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
CUTLASS POTATO SOUP
This is a hearty potato soup, great for cooler days. Use fat-free half and half for a richer, yet diet-friendly soup! Originally from a January 1985 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from the Cutlass Motor Lodge in Antigo, Wisconsin.
Provided by Leslie in Texas
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon in heavy large saucepan over medium-high heat until crisp.
- Remove with slotted spoon; drain on paper towels.
- Crumble bacon and set aside.
- Pour off drippings.
- Melt butter in same pan over medium heat.
- Add vegetables and cook until slightly softened,stirring occasionally, about 15 minutes.
- Add bacon, water, salt and pepper.
- Cover and simmer until vegetables are tender, about 20 minutes.
- Add milk and heat through.
- Stir in disolved cornstarch and cook until thickened, about 5 minutes.
- Serve hot.
Nutrition Facts : Calories 190.8, Fat 11.6, SaturatedFat 5.4, Cholesterol 25.8, Sodium 776.4, Carbohydrate 17.2, Fiber 1.6, Sugar 1.5, Protein 4.9
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
POTATO SOUP
I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.
Provided by msouth
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
More about "cutlass potato soup food"
22 BEST POTATO SOUP RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
PERFECTLY CREAMY POTATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Servings 4
BEST POTATO SOUP RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
PERFECT POTATO SOUP RECIPE - HOW TO MAKE POTATO SOUP
From thepioneerwoman.com
OUR 10 BEST POTATO SOUPS OF ALL TIME TO KEEP YOU FULL …
From allrecipes.com
EASY POTATO SOUP RECIPE (30 MINUTES!) FROM THE FOOD …
From thefoodcharlatan.com
EASY POTATO SOUP RECIPE | KITCHN
From thekitchn.com
SWEET POTATO TAPIOCA DESSERT SOUP - FOOD NETWORK
From foodnetwork.com
Author Young Sun Huh for Food Network KitchenSteps 6Difficulty Easy
POTATO SOUP | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CAULIFLOWER AND POTATO SOUP WITH MINI CHEESE TOASTIES
From smh.com.au
CRISPY GOLDEN POTATO CUTLETS - I KNEAD TO EAT
From ikneadtoeat.com
CHUNKY MUSHROOM AND POTATO SOUP RECIPE WITH CRISPY BACON
From smh.com.au
20 POTATO SOUP RECIPES FOR WEIGHT LOSS THIS FALL - EAT THIS NOT THAT
From eatthis.com
RECIPES > SOUPS > HOW TO MAKE CUTLASS POTATO SOUP
From mobirecipe.com
POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
THE BEST POTATOES FOR SOUP AND TIPS FOR MAKING POTATO SOUP AT …
From bhg.com
RECIPESOURCE: CUTLASS POTATO SOUP
From recipesource.com
HOW TO MAKE GUY'S FULLY LOADED POTATO SOUP | GUY'S BIG BITE
From youtube.com
CUTLASS POTATO SOUP - RECIPE - COOKS.COM
From cooks.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love