Cream Of Potato Soup Bread Recipes

PANERA BREAD BAKED POTATO SOUP

Steps:

• In a medium-sized pot add cubed potatoes, chicken stock, and soup base. Cook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork. In a large pot heat butter over medium heat until it melts, add onions, garlic, and saute until the onions are translucent.
• Sprinkle flour over the butter, and cook for a minute or two. The butter and flour mixture should become fragrant. Add potato and chicken stock by 1 cup increments and stir until soup mixture is well blended.
• Continue until the all of the potatoes and stock are added. Add the cream cheese, and stir until it has melted. Add salt, black pepper, chives, and bacon bits. If desired garnish soup with shredded cheese, bacon bits, and sour cream.

CREAM OF POTATO SOUP BREAD

Steps:

• 1. Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl. Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter. Add to dry ingredients in mixing bowl. Add potato soup and beat at low speed for 3o seconds, or until blended. Beat 3 minutes at high speed. By hand, stir in the rest of the flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Shape into a ball and place in a greased bowl, turning once to coat. Cover and let rise until double, about 50 to 60 minutes. Punch down, cover and let rest 10 minutes. Divide dough in half. Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 30 minutes. Heat oven to 400 degrees. Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped. Let cool in pans for 10 minutes. Remove from pans and place on racks. Pour 1 to 2 tbsp. melted butter over tops. Let cool completely. 2 loaves

BEST CREAM OF POTATO SOUP

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

CREAM OF POTATO SOUP

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

ABSOLUTELY ULTIMATE POTATO SOUP

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.

CREAM OF POTATO SOUP I

Steps:

• In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
• Remove carrots and celery tops and discard. Add evaporated milk and heat through.
• Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.