The Best Homemade Stewed Potatoes Ever Not Potato Soup Recipes

Steps:

• 1. Cook 4-6 slices of bacon for the grease. In a med. cooking pot fill half way with cold water, peel and cut potatoes into large cubes (alittle larger than you would if you were making mashed potatoes). Put potatoes in the pot of cold water as you cut them up so they don't start turning brown.
• 2. After you have peeled, cubed and put potatoes in pot of water, the water should only cover the potatoes a couple of inches i do about 3 because my family loves the thick "gravy/juices". Turn stove on high, bring to a boil. Boil for about 10 mins. add bacon grease, butter, salt, pepper. onion flakes, cumin and garlic powder.
• 3. in a small bowl or mixing cup mix milk and flour with a wisk, until the flour is fully dissolved and their are no lumps. When the potatoes start to become tender slowly start to add the milk/flour mixture, stir carefully as you do this, turn heat down to low and let simmer until desired thickness. Now taste and add more salt and pepper to taste.
• 4. You can adjust this recipe to your liking, my family likes it thick but not too thick.........here are some pictures.

Steps:

• Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
• Reduce heat to low and gradually stir in Cheddar (do not let boil).
• Divide soup among 4 bowls and sprinkle with bacon and chives.

Steps:

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

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.

Steps:

• Scrub the potatoes if you don't plan to peel them.
• Quarter the potatoes and let them soak a bit in cold water.
• Pour all other ingredients into a cooking pot or pan and, over medium heat.
• As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
• Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

Steps:

• Combine all ingredients in a medium saucepan.
• Cook uncovered, over medium-low heat until potatoes are done and have produced a gravy like sauce.

Steps:

• 1. Peel potatoes and cut into eighths and place in a large pot. Cover potatoes with water to about an inch above the potaoes. Add salt to taste. Boil about 20-25 mins, until potatoes are nice and soft and a fork goes through them easily. (Do not drain them)
• 2. To the pot of potatoes and potato water, add the rest of the ingredients. (the onions must be grated as that is what really flavors the soup and gives it some texture)
• 3. Take a potatoe masher and mash some but not all of the potatoes. Try to get the larger chunks. This will thicken it. Don't mash too much or it will be too thick. If it does get too thick, add some water. Add salt and pepper to taste. Heat until hot and serve. *** The flavor is so pure and tastey that it makes it the best comfort food on a cold day!

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.