Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Time 50m Yield 8 Number Of Ingredients 12 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.
Time 1h20m Yield 6-8 easily doubles or triples Number Of Ingredients 12 Steps:
In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside. Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent. Add garlic and cook for 1-2 minutes add potatoes and toss to coat. Sauté for 4-5 minutes. Add bacon and cover with enough stock to just cover potatoes. Cover and simmer till potatoes are tender. In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly. Add cream mixture to potato mixture, heating through. Puree about 1/2 the soup and return to pot. Season to taste and serve.
Time 1h Yield 12 Number Of Ingredients 9 Steps:
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
More about “absolutely ultimate potato soup recipes”
Time 1h10m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 400°F Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
