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
FAVORITE BAKED POTATO SOUP
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! -Joann Goetz, Genoa, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.
Nutrition Facts : Calories 469 calories, Fat 28g fat (17g saturated fat), Cholesterol 86mg cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
MY FAVORITE LOADED POTATO SOUP
Need a basic, creamy potato soup recipe? Then this one's for you. We loved that garlic and carrots were added. It provides not only flavor but a bit of contrast with the potato. Carrots add a touch of sweetness that pairs nicely with the creamy soup. This potato soup does get thick as it cooks. If you like a thicker soup, serve...
Provided by Megan Gonzalez
Categories Other Soups
Time 1h
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, melt the butter and saute the onion, garlic, and carrots until both are slightly tender (about 5 minutes).
- 2. Whisk in the flour and cook for 1 minute.
- 3. Add the milk and drop bouillon cube in to dissolve.
- 4. Add the potatoes. Cook over medium heat for 15 minutes until the potatoes are very soft and some of them have begun to dissolve into mush.
- 5. Add the half and half, salt, and pepper. (May need more salt; add to taste). Simmer on the stove over medium-low heat for 25 min or until nice and hot.
- 6. Serve soup sprinkled with bacon bits and grated cheese.
LUSCIOUS POTATO SOUP
This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great.
Provided by Lynne Polischuik
Categories Potato Soup
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
- Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
- Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
- Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 57.3 g, Cholesterol 53.2 mg, Fat 22.8 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 10.7 g, Sodium 826.6 mg, Sugar 10.9 g
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