Time 6h25m Yield 10 servings (3-1/2 quarts). Number Of Ingredients 11 Steps:
Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Time 50m Yield 10 servings (about 2-1/2 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Time 25m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Combine first six ingredients in medium saucepan. Add sufficient water to cover vegetables, if necessary. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes). Remove garlic clove. Add evaporated milk and spices. Simmer for 2-5 minutes. Remove from heat and serve immediately. Garnish with chives, if desired.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.
Time 1h15m Yield 6 Number Of Ingredients 12 Steps:
Cook and stir ground beef in a pot over medium-high heat until slightly browned, about 5 minutes. Stir in flour. While meat is browning, rinse starch from potatoes and keep in water until needed. Remove browned meat to a plate, discarding fat. Place butter in the pot along with celery and onion. Cook over medium-high heat until onion is soft and translucent, 5 to 7 minutes. Add potatoes, heavy cream, milk, and water. Cook at a low simmer until all liquid is slightly thick and potatoes are soft, 45 minutes to 1 hour. Season with fennel seeds, salt, and pepper. Top with Cheddar cheese.
Time 45m Yield 8 servings Number Of Ingredients 12 Steps:
Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened. Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork. Uncover and remove thyme and bay leaf. Use an immersion or countertop blender to blend the soup until smooth. Stir in chives and hot sauce (optional). Allow to cool 2 minutes and serve. Enjoy!
