BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
JOSIE'S SLOPPY JOES
Make and share this Josie's Sloppy Joes recipe from Food.com.
Provided by tuttifrutti1
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Fry ground beef down with onions.
- Do not brown.
- Add tomato soup, ketchup, white sugar, mustard, barbecue sauce, brown sugar, salt, and pepper.
- Let cook just to get hot.
Nutrition Facts : Calories 598.5, Fat 34.9, SaturatedFat 13.6, Cholesterol 154.2, Sodium 754.9, Carbohydrate 25.5, Fiber 1.6, Sugar 18.7, Protein 44.3
JOSIE'S POTATO SOUP
My mother, Josie, fixed this soup for us 3 girls when we were growing up. It was her "go-to" soup if we were sick. She fixed this rather than chicken noodle soup and always told us it would make us get well. I still want this anytime I have a cold or am under the weather. It is very hearty and easy to prepare. As I like it thicker, I add instant mashed potatoes to the soup at the end.....sorry, Josie :).
Provided by KSGrammie
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a dutch oven or soup pot, cook potatoes, celery and onions in the chicken broth until the potatoes are tender (30 - 40 minutes). Remove from stove and using a potato masher, mash the potatoes leaving some larger pieces. Add the stick of butter and quart of half and half and return to heat. Once butter has melted and half and half is warm (10 - 15 minutes on low), taste and season with salt and pepper as needed.
- I like the soup thicker so this is where I add the instant mashed potatoes. I add until the soup is the consistency I want -- probably between 1/2 cup to 1 cup.
- Josie served this with saltine crackers but we like beer bread with it as well.
Nutrition Facts : Calories 540.8, Fat 35, SaturatedFat 21.6, Cholesterol 100.4, Sodium 662.9, Carbohydrate 46.6, Fiber 5.4, Sugar 3.1, Protein 12.6
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