Ultimate Potato Soup Recipes

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:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

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:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

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 skillet cook bacon until crispy. Drain on a paper towel, crumble then set aside. Reserve the pan drippings. Cook onion in bacon drippings over medium high heat for 6 minutes until tender.
• In a large 6 quart soup pot mix onion, broth and potatoes. Heat to a boiling then reduce heat to a simmer cooking about 10 minutes or until potatoes are tender.
• In the same skillet as the bacon was cooked in, melt butter over low heat. Stir in flour with a whisk until smooth. Cook and stir 1 additional minute. Gradually stir in 2 cups of the milk. Pour the milk mixture into the potato mixture. Add remaining 2 cups of milk, salt and pepper. Cook over medium heat stirring constantly with a whisk until mixture is thick and bubbly.
• Stir in half of the bacon, sour cream, 2 cups of the cheese and half of the green onions. Cook until heated and the cheese is melted. Evenly top each individual servings with remaining bacon, cheese and green onions. Serve with hot buttered rolls or crackers.

Steps:

• Place bacon pieces in a large Dutch Oven or soup over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender 3 to 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle the flour over the ingredients in the pot and stir until smooth, use whisk if needed.
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes.
• Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. Half is about 5 cups of soup. Or use an immersion blender.
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, and stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives.

Steps:

• PREP/PREPARE
• I love potato soup; in my opinion it is one of the quintessential cold weather comfort foods of all time. Well, maybe not of all time, but it is yummy stuff. About 3 years ago, I was in a London pub (The Ten Bells, I think), that is considered one of the most haunted pubs in the city. Ghosts aside, they make this brilliant potato soup. Problem was that the chef was not about to give away one of their signature recipes. So, I got a takeaway and went back to my hotel room to try to pick it apart. I identified a lot of the ingredients but knowing what is in a recipe and knowing the proportions is an entirely different matter. I finally managed to make a good recipe, but I wanted to add something to make it mine, and that is when I came up with making the potatoes with two cooking methods. Some of them are cooked with the soup (pretty traditional), the others are air fried. The end result gives you some comforting potatoes in the soup, plus crispy air fried taters. That gives you an additional layer of flavor, and two different mouth feels to keep you interested. Now, in my introduction I said that the final version of this soup was tasted at 2:34 am. So, how did I know? Well, you are going to love this... the last few weeks we have been having these quick earthquakes; they last only about a second, and they shake the whole dang place. So, as I was taking my first spoonful a quake hit, and when I checked with the USGS, they said the quake occurred at 2:34 in the morning. Here is the recipe link for the air fryer potatoes: https://www.justapinch.com/recipes/side/potatoes/air-fryer-essentials-crispy-spicy-diced-potatoes.html
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• PLATE/PRESENT
• Add the bacon to a cold pot, then set the heat to medium.
• Let the bacon slowly cook until it has rendered its fat, and is nice and crispy, about 6 - 8 minutes.
• Remove the bacon with a slotted spoon, and reserve.
• Add the grated onion and baked garlic to the pan with the bacon grease.
• Cook until the onions soften, and brown slightly, about 3 - 4 minutes.
• Add the butter and stir until melted.
• Add the chicken stock and hot sauce, then stir until combined.
• Add the cubed potatoes.
• Reduce the heat to a simmer, and cook, covered until the potatoes begin to break down about 10 - 12 minutes.
• Notice, from the photo, how the potatoes are shedding their outer layer. This will help to thicken the soup without any flour. But do not cook too long or they will completely melt into the soup.
• Add the half & half and gently stir to combine.
• Add the two cheeses.
• Gently stir to melt them into the soup, and season with some salt, pepper.
• Add the sherry and nutmeg, if using.
• When adding the sherry do a bit at a time, then stop and taste.
• PLATE/PRESENT
• Ladle into bowls, add the air-fried taters, and then sprinkle with some of the reserved bacon. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside.
• Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent.
• Add garlic and cook for 1-2 minutes add potatoes and toss to coat.
• Sauté for 4-5 minutes.
• Add bacon and cover with enough stock to just cover potatoes.
• Cover and simmer till potatoes are tender.
• In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly.
• Add cream mixture to potato mixture, heating through.
• Puree about 1/2 the soup and return to pot.
• Season to taste and serve.

Steps:

• Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp or browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender, 3 to 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot) and puree until smooth. Half is about 5 cups of soup but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives.

Steps:

• Heat oven to 400°F
• Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
• Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
• Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.