Thick Creamy Potato Soup Food

THICK & CREAMY POTATO SOUP

Steps:

• Use large stock pot with lid. Add first five ingredients. Cook on medium until potatoes are soft and can pierce with fork.
• Add the bacon, ham, and cheese. turn stove to medium-low. stirring often. when cheese is melted mix the gravy mix with a little bit of cold water till creamy then add to soup. Add evaporated milk and more pepper. let simmer 1 hour stirring often.
• If you have a large enough pot this recipe is easy to double. Can always be frozen for later.
• Everyone always likes crackers with their soup but this soup is so thick you really wont need them.

CREAMY POTATO SOUP RECIPE

Steps:

• Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
• Peel the carrots and dice about the same size as the potatoes. Add to the pot.
• Smash and mince 1 clove of garlic and add to the pot.
• Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
• Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
• Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
• Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
• Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
• Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
• Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
• Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
• Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
• Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
• Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?

DELICIOUS THICK CREAMY POTATO SOUP

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!

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.

THICK & CREAMY POTATO SOUP

Steps:

• Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
• Cook over medium heat until potato's are tender, 10-20 minutes.
• Stir in chicken bouillon, salt, and pepper.
• In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
• Slowly stir in milk, continue stirring until thickened slightly.
• Add hot milk mixture to soup slowly, cook until hot and thickened, serve.

BAKED POTATO SOUP (THICK & CREAMY)

Steps:

• In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
• Remove bacon drippings into a cup.
• Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
• Cook, stirring, until vegetables are tender.
• Stir in the sliced green onions and flour until blended.
• Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
• Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
• Continue cooking until cheese is melted.
• Blend about 1/3 of the soup in batches until smooth.
• Add the blended soup back into the pot and add sour cream.
• Cook, stirring constantly, (don't walk away at all) until soup is hot.
• Serve the soup garnished with bacon and extra sliced green onions, if desired.

CREAMY CHUNKY POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

THICK AND CREAMY LOW-FAT CREAM OF POTATO SOUP

Steps:

• Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
• Cover and cook on low for 8 hours.
• During the last hour, stir in the evaporated milk and the instant potatoes.
• To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.