Time 45m Yield 4 Number Of Ingredients 13 Steps:
Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter. Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes. Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up. Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.
Time 1h Yield 4 servings Number Of Ingredients 14 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.
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 6-8 serving(s) Number Of Ingredients 14 Steps:
In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter. Cover and simmer until veggies are tender (about 15-20 minutes). Add 3 1/2 cups of milk heat until hot. Blend flour with 1/2 cup milk stirring till smooth, then stir in soup. Cook, stirring constantly until smooth and bubbly. Sprinkle bacon bits over the top and serve.
