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
ELLEN'S POTATO-CELERY SOUP
This is a variation of my usual potato soup. I created this one simply because I had a bunch of celery I wanted to use up. It was deemed very tasty by my boyfriend, and I agree. 10-31-14
Provided by Ellen Bales
Categories Cream Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
- 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
- 3. Add cheese and allow to melt completely; serve while hot.
ELLEN'S POTATO SOUP WITH ATTITUDE
This recipe comes from cleaning out the pantry. I was in the mood for some good old fashioned potato soup, even though the temp outside is just below 90 degrees. Inside, it's cool and soup is good for the soul.
Provided by Ellen Bales
Categories Other Soups
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, cook potatoes, carrots, and onions 8-10 minutes over medium-low heat. Drain and set aside.
- 2. In a large skillet, cook bacon until crisp; set aside. Do not discard bacon drippings.
- 3. Place minced garlic in hot bacon drippings for 1 minute, stirring constantly. Do not allow to burn. Remove with a slotted spoon and set aside.
- 4. Add garlic, salt, pepper, summer savory, butter, half and half, and cheeses to the vegetables. Stir over low heat until cheese is melted and soup is heated through.
- 5. Top each serving with crumbled bacon. Enjoy!
ELLEN'S ALL-DAY POTATO SOUP
Found this very simple recipe for potato soup one day when I was looking to use up some veggies. It's been changed here and there to my liking, and I hope yours too. Photo: Meatlessmealsformeateaters.com
Provided by Ellen Bales @Starwriter
Categories Cream Soups
Number Of Ingredients 10
Steps:
- Place all ingredients, except milk, in crockpot. Cover and cook on low for 10-12 hours, or on high for 3-4 hours.
- At the beginning of the last hour, stir in the milk.
- NOTE: You may add 1 or 2 cloves of garlic if you so desire. You may also add cheese, bacon bits, any number of things, but this is a simple recipe that you can throw together quickly in the morning and forget.
ELLEN'S OUTSTANDING BACON-POTATO SOUP
Wanted something good for lunch today so I looked over the larder. Had four small potatoes, some onion and garlic, bacon, other odds and ends, so I concocted this yummy potato soup. 03-12-15
Provided by Ellen Bales
Categories Cream Soups
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
- 2. In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
- 3. Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
- 4. In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
- 5. When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
- 6. Ladle into individual soup bowls, top with remaining crumbled bacon and chives.
ELLEN'S CHEESY POTATO LEEK SOUP
After studying several recipes I ended up making this up as I went along. I just added things that sounded good to me, and the results were dynamite! I think you will really love this soup.
Provided by Ellen Bales
Categories Other Soups
Time 35m
Number Of Ingredients 11
Steps:
- 1. Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
- 2. Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
- 3. Drain into a colander and set aside.
- 4. Cook bacon until crispy; crumble and set aside.
- 5. In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
- 6. When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
- 7. Add the crumbled bacon to the soup; mix well.
- 8. Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
- 9. Spoon into bowls and top with croutons if desired.
ELLEN'S POTATO SOUP
Make and share this Ellen's Potato Soup recipe from Food.com.
Provided by stevedee
Categories Low Cholesterol
Time 1h30m
Yield 6 quart
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
- At same time add the oil to a 12 inch skillet and lightly brown the ham. When done remove ham from skillet and set aside for later.
- In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender. Some additional oil may be needed. Season to taste.
- Drain potatoes leaving @ 1 cup of the potato water in the pot. Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot. This will help thicken the soup.
- Add ham and sauteed vegetables.
- Add half&half.
- Add enough milk to cover.
- season to taste.
- simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.
Nutrition Facts : Calories 581.5, Fat 18.7, SaturatedFat 8, Cholesterol 69.2, Sodium 1259.3, Carbohydrate 77.3, Fiber 10.5, Sugar 6.9, Protein 27.8
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