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.
PINK POTATO SOUP
I don't know where I got this recipe, but I've been making it for 25 or 30 years. My ex-MIL's boyfriend was at the excruciating end of his terminal pancreatic cancer, and I made some for him, in the hope that he could tolerate maybe THIS, as he couldn't seem to tolerate anything else. It did the trick, and he spent his final days having bowl after bowl of this, and loving every spoonful.
Provided by davianng
Categories Potato
Time 45m
Yield 1 1/2 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes, celery, carrot and onion in 1/2 cup water in a covered saucepan for 20 minutes. **Note per 1st review: If veggies are not diced in a VERY fine dice, this will need more than 1/2 cup water to cook. Use water to cover, more if needed.**.
- Add milk, salt, pepper and parsley; bring just to boiling point.
- Mix sour cream, flour and paprika.
- Remove 1 cup hot mix from pan, stir into sour cream mix, return all to pot.
- Cook, stirring constantly until bubbly and flour has thoroughly cooked (or soup will have a "floury" taste).
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
PINK POTATO SOUP RECIPE
Provided by Beckysbaking
Number Of Ingredients 9
Steps:
- 1. In large stockpot, saute onion and corn until tender. 2. Stir in flour and salt until blended. 3. Gradually add milk, bring to a boil- cook and stir about 10 minutes until thick and bubbly. 4. Reduce heat. Add potatoes, parsley and paprika. 5. Heat until potatoes are tender.
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