Simple Potato Soup With Variations Food

ABSOLUTELY ULTIMATE POTATO SOUP

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.

EASY CREAMY HOMEMADE POTATO SOUP

Steps:

• In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
• Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
• Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
• Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
• Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
• Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
• Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
• Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

UNBELIEVABLY EASY POTATO SOUP

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).

SIMPLE POTATO SOUP WITH VARIATIONS

Steps:

• 1. Boil potatoes, salt, garlic and onions in a large pot until just starting to fall apart approx 20 minutes. No need to saute onion or prep in anyway, just toss em in with the potato.
• 2. Drain off water until it is about half of the volume of the potatoes.
• 3. add butter, evaporated milk, parsley and milk (I usually start with about a cup) until the soup is just a little thinner than desired consistancy, it will thicken a bit on standing. Stir constantly over medium heat until butter is melted and soup is heated through, approx 5 minutes. Salt and pepper to taste.
• 4. I love to serve this with grilled cheese sandwiches. It takes me back to second grade.
• 5. Variations: Add chopped leeks for a stronger onion flavor. Again just toss em in with the potatoes and boil. Toss in some crisp, crumbled bacon or use as a garnish along with sliced scallions, chives and grated cheese of choice.
• 6. Clam Chowder: I simply add canned clams with juice and perhaps some leftover whole kernel corn when I add my milk, and butter. Adjust your milk to allow for the clam juice.
• 7. Ham and Cheese: Cook off the bone from a picnic ham, chop or cube the meat and set aside. Cook the potatos, onions in the stock from the ham. Finish the recipe with the milk, evaporated milk etc...toss in the ham and a cup or two of cheddar cheese. You can even make the basic soup recipe and add chopped or cubed ham at the end. I also like to add about a teaspoon of liquid smoke if I'm in the mood.
• 8. Corn Chowder, Add 2 cups frozen or canned corn, while the potatos boil, Add crumbled bacon &/or cream style corn at the end. Garnishing with cilantro, sour cream, cheese and jalapeno are good option. (I like fresh jalapen, seeded, deveined and chopped the best. It add crunch)
• 9. I'd love to hear if anyone comes up with any other variations for this recipe. Have fun and enjoy!

POTATO SOUP

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.