Time 1h30m Yield 10-12 serving(s) Number Of Ingredients 11 Steps:
In a large kettle, combine chicken broth and cubed potatoes and bring to a boil. In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies. When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth. Reduce heat to medium and when the soup is NOT boiling. Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy. Add cheese and stir until melted. Remove about half of the soup mixture and place in blender. Blend until smooth then return to soup to thicken. If it isn’t thick enough, mix corn starch with cold water and add to soup. Simmer on medium heat for about an hour or until it thickens stirring occasionally. Serve with crispy sour dough bread or Aroostook’s Refrigerator Rolls and 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.
Yield 6 Number Of Ingredients 19 Steps:
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Time 50m Yield 6 Number Of Ingredients 8 Steps:
In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan. Brown onions in bacon fat over medium heat. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste. Add potatoes and parsley, toss until coated. Add broth, bring to a slow boil and cook until potatoes are soft. Remove from stove. Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender. Pour puree back into original pot, along with the reserved chopped veggies. Stir and add heavy cream,heating through- DO NOT BOIL.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a saucepan combine chicken broth, onion, potatoes and dill weed. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender. Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture. In the saucepan, melt the butter. Stir in flour, salt and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the potato mixture and cook until soup is heated through. NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese – swiss and cheddar are great in this soup.
Yield 6 Number Of Ingredients 12 Steps:
In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings. Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally. Stir in milk, salt and pepper. Bring to a boil. In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture. Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Cook Potatoes in water till soft but not done. Add all the other ingredients. Cook slow till potatoes are done stirring occationally. Garnish top of soup with crumbled Bacon and chopped green onion.
Yield 8 Number Of Ingredients 9 Steps:
In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork. Remove carrots and celery tops and discard. Add evaporated milk and heat through. Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.
Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.
Time 1h Yield 10 servings (2-3/4 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 14 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!
Yield Serves 4 Number Of Ingredients 9 Steps:
Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.
