Creamy Potato Soup With Sour Cream Bacon And Chives Recipe 455

Steps:

• In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

Steps:

• Set aside 4 potatoes; peel and cube the remaining potatoes.
• Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
• Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
• Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

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.

Steps:

• Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes. Let mixture cool slightly.
• Purée potato mixture in batches in blender or processor. Return soup to saucepan. Stir in enough milk to thin to desired consistency. Mix in butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, passing additional sour cream separately.

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.

Steps:

• Cook the potatoes until they are tender; set aside.
• Prepare roux: melt the butter in a small saucepan over medium heat.
• Gradually whisk in the flour until it is well combined.
• Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
• To make the soup: in large kettle, sauté the onion in oil until it is soft.
• Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
• Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
• Add the sour cream and potatoes.
• Simmer until soup reaches 160°F.
• Remove the bay leaf.
• Remove from the heat and serve with croutons if desired.