CREAMY COUNTRY POTATO SOUP
My family and friends love this soup. It is a must if anyone is under the weather in my family. I grew up with it and love it still to this day! I know you will too. To us its the all time comfort food. I hope you enjoy it!
Provided by Dinah Stalker
Categories Cream Soups
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Peel poataoes Cube potatoes and put on to boil in salted water for about 25 min or until soft. Do not throw out all the water, keep at least 2 cups of potato water.
- 2. Fry bacon until crisp. drain on paper towl. Peel carrots and chop Chop celery Dice onion Place carrots, celery, and onion in pan with 3 tablspoons of butter, add salt and pepper to taste and 1 tablespoon of garlic powder and saute until soft.
- 3. When potatoes are done and you drain them all but 2 cups of the water, mash up potatoes. Add celery, onion and carrots. On medium low heat add in heavy cream stirring, and the remaining 2 tablespoons of garlic powder and butter stirring. Add chopped parsely and salt and pepper to taste. If too thick you can add milk to desired consistancy.
- 4. Serve with grated cheddar cheese and crumbled bacon. Delicious on a cold night, the perfect comfort food.
COUNTRY POTATO SOUP
Make and share this Country Potato Soup recipe from Food.com.
Provided by Kym in Ohio
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
- Cover and cook for about 20 mins or till potatoes are tender not mushy.
- Add 1 c milk,heat.
- Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
- Stir mixture into soup base gradually.
- Cook over low heat stirring constantly until thickened.
- You can add ham,bacon,or alittle velveeta cheese for extra flavor.
LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)
This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!
Provided by Lizzie-Babette
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add butter, leeks and onions, and cook.
- (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
- Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
- Add cream, bring to a boil and serve hot.
- Garnish with Cheddar cheese and diced bacon.
Nutrition Facts : Calories 402.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.4, Sodium 467.2, Carbohydrate 44.1, Fiber 4.8, Sugar 6, Protein 13.7
AMISH COUNTRY POTATO SOUP
This is a recipe I got from my grandma, whose dishes have left a lasting memory with everyone who has ever eaten her food. This is a very rich, hearty soup that is super easy and my entire family enjoys.
Provided by Shaatzie
Categories < 60 Mins
Time 35m
Yield 2 1/2 Quarts
Number Of Ingredients 11
Steps:
- Chop bacon.
- Saute' bacon, celery and onion in a deep sauce pan.
- (I drain the fat before going on to the next step, but the recipe doesn't call for it).
- Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
- Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
- Mash lightly, leave about 1/4 whole.
- Remove bay leaf and add milk, worcestershire sauce and parsley.
- Bring to a boil.
- Serve hot.
Nutrition Facts : Calories 674.3, Fat 43.2, SaturatedFat 17.2, Cholesterol 88.8, Sodium 841.5, Carbohydrate 50.8, Fiber 4.7, Sugar 3.7, Protein 21.8
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