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 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 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.
Time 30m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.
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.
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 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 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 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 30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In a large stew pot add the Potatoes, Onions, Celery, and minced Garlic. ( you can substitute Garlic powder if you like) Next add the Soup and do not add any additional liquid. Then add, Heavy Cream Spices and Cheese if you choose. Bring to a simmer until it’s hot thru and thru or until the cheese melts. Serve with Cornbread or Over Slices of fresh Sourdough bread! Enjoy!
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 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 30m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Fry bacon until crisp (see recipe #242966 for homemade bacon bit tips). Remove to paper towels to drain. Reserve bacon grease. Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain. Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned. Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly. Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup. Add milk at little at a time if soup is too thick for your tastes.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In large saucepan, cook onions in butter until soft. Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan. Simmer for 15 minutes. Add milk to saucepan. Puree half of soup and flour in blender. Return to saucepan. Heat through.
