Ellens Potato Soup Food

ALMOST-FAMOUS BAKED POTATO SOUP

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.

ELLEN'S POTATO SOUP WITH ATTITUDE

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 OUTSTANDING BACON-POTATO SOUP

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 POTATO-CELERY SOUP

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 CHEESY POTATO LEEK SOUP

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.