Hot Potato Soup Recipes

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

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.

BEST EVER POTATO SOUP

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.

HOT POTATO SOUP

Steps:

• peel and rinse potatoes then dice into small-medium cubes.
• put potatoes into pot and fill water line to about 1/2" taller than potatoes.
• open 2 of your bouillon cubes smashing them and add to potatoes.
• put potatoes on med-high and bring to boil.
• while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
• in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
• take out your cream cheese and cut into quarters adding one at a time.
• once all quarters have been added make sure to stir frequently.
• add peppers and garlic powder once the cream cheese is melted.
• drain potatoes but save the broth incase there isn't enough in the soup pot.
• add potatoes and bag of corn to soup pot.
• take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
• add cilantro that you cut stems included to the soup.
• add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
• chop up the bacon into small pieces at this point and add to the soup.
• add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.