Ellens Potato Soup Recipes

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.

ELLEN'S POTATO SOUP WITH ATTITUDE

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 ALL-DAY POTATO SOUP

Steps:

• Place all ingredients, except milk, in crockpot. Cover and cook on low for 10-12 hours, or on high for 3-4 hours.
• At the beginning of the last hour, stir in the milk.
• NOTE: You may add 1 or 2 cloves of garlic if you so desire. You may also add cheese, bacon bits, any number of things, but this is a simple recipe that you can throw together quickly in the morning and forget.

ELLEN'S ELEGANT POTATO-BROCCOLI SOUP

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.

ELLEN'S OUTSTANDING BACON-POTATO SOUP

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

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.