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!
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.
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.
Yield 8 Number Of Ingredients 13 Steps:
Melt butter over medium heat in Dutch oven. Add onion; cook and stir 3 to 4 minutes or until onion is translucent. Add potatoes, 5 1/2 cups water, 1 1/2 tablespoons Diamond Crystal® Kosher Salt, bay leaves and thyme. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until potatoes are very tender. Cook bacon in large skillet over medium heat until browned and crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons for kale. Heat reserved 2 tablespoons bacon drippings over medium heat. Add kale; cook and stir for 1 minute. Slowly add 1/2 cup water; cook and stir until liquid evaporates. Stir in 1/4 teaspoon Diamond Crystal® Kosher Salt and 1/4 teaspoon pepper. Remove from heat. Remove and discard bay leaves and thyme from soup. With slotted spoon, remove potatoes and onion to blender or food processor. Carefully process (in batches) until chopped, adding hot liquid as needed until smooth. Return pureed mixture to remaining hot liquid in Dutch oven. Over medium heat, blend in cream and remaining 1/4 teaspoon pepper. Heat thoroughly. Add additional salt and pepper to taste. Spoon kale around side of shallow serving dishes. Spoon soup into bowls; sprinkle with bacon. Garnish with diced apples tossed with lemon juice, if desired.
Time 30m Yield 2 servings Number Of Ingredients 9 Steps:
Put potatoes and garlic cloves in a saucepan. Cover with boiling water and boil until soft. Once softened, blend into a puree, covering ⅔ of the potato/garlic mixture with water and blending until smooth. Add milk, salt, and pepper to taste and blend to desired consistency. Pour soup back into saucepan and add the butter, stirring until it melts. Pour into a bowl and top with croutons, chilli flakes and parmesan to taste. Serve.
