Time 1h5m Yield 24 Number Of Ingredients 7 Steps:
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth. In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside. Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze). Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don’t have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick. When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.
Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water. Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery. Stir in remaining ingredients, then heat, stirring occasionally, until hot. Garnish with garlic toast, if desired.
More about “cream of onion and potato soup recipes”
Yield 6 Number Of Ingredients 11 Steps:
Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes. Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth. Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
