Brendas Potato Soup Recipes

Steps:

• 1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
• 2. Fry bacon. Remove from pan.
• 3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
• 4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
• 5. Add 8 cups milk a little at a time and thicken.
• 6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
• 7. Add bacon, onions and celery plus grease left in bowl.
• 8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
• 9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.

Steps:

• In crockpot Add first five things . I was using a 6 quart crockpot.
• Stir all things together as seen in picture.
• Cook on low for about six hours. Then on seventh hour put on High. Mix flour and half and half... Then slowly add to soup... Stir,, dont worry if few lumps... they will cook down.. Stir few times threw last hour... Then add cheese and let it melt and stir..... pooof... sooo yummy and creamy..
• OH yes.. dont froget the Bacon..lol.. if you choose..

Steps:

• 1. Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy. Dice and fry bacon till crisp. Drain most of the grease off. While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
• 2. Carefully place the leeks into the frying bacon and stir fry. While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
• 3. Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil. Add milk and heavy cream and the cheese. Stir do no let stick.
• 4. Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup. Heat thoroughly and serve (do not boil)

Steps:

• Melt butter in a medium-size saucepan over medium heat.
• Using a wire whisk, slowly blend in flour until thoroughly blended.
• Gradually add milk, whisking constantly.
• Whisk in salt and pepper and simmer over low heat, stirring constantly.
• Cut potatoes in half, scoop out the "meat" and set aside.
• Chop half the potato peels (optional) and discard the remainder.
• When milk mixture is very hot, whisk in potato meat.
• Stir in green onions and potato peels.
• Whisk well, then add sour cream and crumbled bacon. Heat thoroughly.
• Add cheese, a little at a time, stirring until all is incorporated.
• Garnish with chives, grated cheese and bacon crumbles.