Potato Soup Or Chowder Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Steps:

• 1. Place bacon in freezer (SECRET TIP!) before preparing potatoes.
• 2. In soup pot, place cubed potatoes in cold water. Add salt. Cover and bring to boil. Remove lid and continue cooking potatoes until almost thoroughly cooked (will finish cooking upon addition of final ingredients)
• 3. Retrieve bacon from freezer and cut into 1" or 1/2" small pieces. This process allows for ease of cutting slippery bacon. Pan fry, separating bacon pieces.
• 4. Add chopped onion to bacon when bacon is almost done so that onion is fried to a translucent color.
• 5. When bacon and onion are done, sprinkle flour over them and cook flour into bacon grease for 3 minutes. This will thicken soup later. Turn off heat and set aside until potatoes are done cooking.
• 6. When potatoes are done, drain off some water allowing enough water to to cover potatoes to remain in pot.
• 7. In separate bowl, mix soup, milk, parsley, and corn.
• 8. Add soup mixture to pot with potatoes.
• 9. Add bacon and onion mixture to potatoes.
• 10. Add butter to soup and stir gently as to not break up potatoes.
• 11. Reduce heat to med. low and simmer for 20 min.
• 12. Enjoy!

Steps:

• Melt butter in large sauce pan.
• Sauté carrots and onion until soft, not brown.
• Stir in potatoes, broth, salt and pepper.
• Bring to a boil, simmer 10 minutes or until potatoes are tender.
• Stir in cream and heat through.
• Thicken with flour water.

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Steps:

• Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
• Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Steps:

• Combine potatoes, celery, onion, water& 1/4 c.
• butter in a large kettle.
• Bring to a boil.
• Reduce heat; simmer for 10 minutes.
• Remove from heat& set aside (do not drain).
• In heavy 2-qt.
• kettle, melt remaining butter.
• Stir in flour, salt, pepper and garlic.
• Gradually add the milk; stir until thickened& smooth.
• Add dill weed.
• Stir sauce into potato mixture.
• Add cheese, corn and meat.
• Heat thoroughly.
• (I usually do 5-10 minutes to make sure the corn cooks till crisp-tender).