ELLEN'S POTATO SOUP WITH ATTITUDE
This recipe comes from cleaning out the pantry. I was in the mood for some good old fashioned potato soup, even though the temp outside is just below 90 degrees. Inside, it's cool and soup is good for the soul.
Provided by Ellen Bales
Categories Other Soups
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, cook potatoes, carrots, and onions 8-10 minutes over medium-low heat. Drain and set aside.
- 2. In a large skillet, cook bacon until crisp; set aside. Do not discard bacon drippings.
- 3. Place minced garlic in hot bacon drippings for 1 minute, stirring constantly. Do not allow to burn. Remove with a slotted spoon and set aside.
- 4. Add garlic, salt, pepper, summer savory, butter, half and half, and cheeses to the vegetables. Stir over low heat until cheese is melted and soup is heated through.
- 5. Top each serving with crumbled bacon. Enjoy!
ELLEN'S OUTSTANDING BACON-POTATO SOUP
Wanted something good for lunch today so I looked over the larder. Had four small potatoes, some onion and garlic, bacon, other odds and ends, so I concocted this yummy potato soup. 03-12-15
Provided by Ellen Bales
Categories Cream Soups
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
- 2. In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
- 3. Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
- 4. In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
- 5. When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
- 6. Ladle into individual soup bowls, top with remaining crumbled bacon and chives.
ELLEN'S POTATO-CELERY SOUP
This is a variation of my usual potato soup. I created this one simply because I had a bunch of celery I wanted to use up. It was deemed very tasty by my boyfriend, and I agree. 10-31-14
Provided by Ellen Bales
Categories Cream Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
- 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
- 3. Add cheese and allow to melt completely; serve while hot.
ELLEN'S ELEGANT POTATO-BROCCOLI SOUP
I started out to make someone else's soup today but found I didn't have all the right ingredients and couldn't go shopping because of the weather--snowed in! So I improvised and came up with a totally different soup which is SO YUMMY! It is so filling you don't really need anything to go with it. Hope you'll give it a try!
Provided by Ellen Bales @Starwriter
Categories Cream Soups
Number Of Ingredients 11
Steps:
- Cook potatoes and onions in boiling water, covered, for about 10 minutes; drain.
- Add cream cheese and broccoli soup; mix well.
- Stir in 3/4 of the crumbled bacon and 3/4 of the shredded cheese. Add garlic powder, chicken broth, and half and half. Stir until well combined.
- Add the butter, salt and pepper, and cover over low to medium heat until butter has melted.
- Stir again to combine all ingredients; simmer until hot. Serve immediately with the remaining bacon and cheese as garnish.
BASIC POTATO SOUP
My mother gave me this recipe for potato soup and it is extremely easy and tastes great. Substitute butter for the oil if desired. Regular bacon can be substituted for turkey bacon if desired.
Provided by Rutter Family
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
- Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
- Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
- Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 54 g, Cholesterol 61.7 mg, Fat 21.5 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 11.8 g, Sodium 1600.6 mg, Sugar 11.4 g
PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
ELLEN'S CHEESY POTATO LEEK SOUP
After studying several recipes I ended up making this up as I went along. I just added things that sounded good to me, and the results were dynamite! I think you will really love this soup.
Provided by Ellen Bales
Categories Other Soups
Time 35m
Number Of Ingredients 11
Steps:
- 1. Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
- 2. Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
- 3. Drain into a colander and set aside.
- 4. Cook bacon until crispy; crumble and set aside.
- 5. In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
- 6. When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
- 7. Add the crumbled bacon to the soup; mix well.
- 8. Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
- 9. Spoon into bowls and top with croutons if desired.
ELLEN'S POTATO SOUP
Make and share this Ellen's Potato Soup recipe from Food.com.
Provided by stevedee
Categories Low Cholesterol
Time 1h30m
Yield 6 quart
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
- At same time add the oil to a 12 inch skillet and lightly brown the ham. When done remove ham from skillet and set aside for later.
- In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender. Some additional oil may be needed. Season to taste.
- Drain potatoes leaving @ 1 cup of the potato water in the pot. Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot. This will help thicken the soup.
- Add ham and sauteed vegetables.
- Add half&half.
- Add enough milk to cover.
- season to taste.
- simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.
Nutrition Facts : Calories 581.5, Fat 18.7, SaturatedFat 8, Cholesterol 69.2, Sodium 1259.3, Carbohydrate 77.3, Fiber 10.5, Sugar 6.9, Protein 27.8
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