Ellens Potato Soup With Attitude Recipes

Steps:

• In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
• Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
• As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
• Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).

Steps:

• 1. Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
• 2. Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
• 3. Drain into a colander and set aside.
• 4. Cook bacon until crispy; crumble and set aside.
• 5. In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
• 6. When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
• 7. Add the crumbled bacon to the soup; mix well.
• 8. Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
• 9. Spoon into bowls and top with croutons if desired.

Steps:

• 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
• 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
• 3. Add cheese and allow to melt completely; serve while hot.

Steps:

• Cook potatoes and onions in boiling water, covered, for about 10 minutes; drain.
• Add cream cheese and broccoli soup; mix well.
• Stir in 3/4 of the crumbled bacon and 3/4 of the shredded cheese. Add garlic powder, chicken broth, and half and half. Stir until well combined.
• Add the butter, salt and pepper, and cover over low to medium heat until butter has melted.
• Stir again to combine all ingredients; simmer until hot. Serve immediately with the remaining bacon and cheese as garnish.

Steps:

• 1. Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
• 2. In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
• 3. Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
• 4. In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
• 5. When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
• 6. Ladle into individual soup bowls, top with remaining crumbled bacon and chives.

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• Place all ingredients, except milk, in crockpot. Cover and cook on low for 10-12 hours, or on high for 3-4 hours.
• At the beginning of the last hour, stir in the milk.
• NOTE: You may add 1 or 2 cloves of garlic if you so desire. You may also add cheese, bacon bits, any number of things, but this is a simple recipe that you can throw together quickly in the morning and forget.

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Steps:

• Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
• At same time add the oil to a 12 inch skillet and lightly brown the ham. When done remove ham from skillet and set aside for later.
• In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender. Some additional oil may be needed. Season to taste.
• Drain potatoes leaving @ 1 cup of the potato water in the pot. Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot. This will help thicken the soup.
• Add ham and sauteed vegetables.
• Add half&half.
• Add enough milk to cover.
• season to taste.
• simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.