ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
SOUP AND SALAD, WITH STYLE: SALAD LYONNAISE AND LEEK AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings each salad and soup
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
- Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
- While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
- Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.
- Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.
- Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
- Tear the chicory into bite-sized pieces, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.
- To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
SOUP-ER POTATO SALAD WW
Make and share this Soup-Er Potato Salad Ww recipe from Food.com.
Provided by AshK5246
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut potatoes into 1/2" chunks, leaving the skin on.
- Place potatoes in 4-quart saucepan, cover with lightly salted water, and bring to a boil.
- Simmer for 10-12 minutes until potatoes are tender.
- Drain and let cool.
- While the potatoes are cooking, combine mayonnaise, soup mix and vinegar in a large bowl.
- Add cooled potatoes to mayonnaise mixture and toss to coat.
- Refrigerate covered until chilled.
Nutrition Facts : Calories 193.8, Fat 10.2, SaturatedFat 1.6, Cholesterol 10.6, Sodium 484.2, Carbohydrate 22.7, Fiber 2.1, Sugar 2.5, Protein 2.7
More about "potato salad soup recipes"
SIMPLE OLD-FASHIONED POTATO SOUP - MY HOMEMADE …
From myhomemaderoots.com
5/5 (25)Total Time 50 minsServings 6
TASTY POTATO SALAD SOUP (A EASY AND TASTEFUL RECIPE)
From soupchick.com
Reviews 1Category Soup RecipeServings 4Total Time 50 mins
SOUTHERN POTATO SALAD (CLASSIC RECIPE WITH EGGS)
From spendwithpennies.com
WHAT TO DO WITH LEFTOVER POTATO SALAD (25 IDEAS) - HAPPY MUNCHER
From happymuncher.com
LEFTOVER POTATO SALAD SOUP | CIRCLE-B-KITCHEN.COM
From circle-b-kitchen.com
20 EASY AND HEALTHY SWEET POTATO RECIPES TO MAKE NOW - MSN
From msn.com
EASY POTATO SALAD - THE COZY COOK
From thecozycook.com
WHAT SALAD GOES WITH POTATO SOUP? 9 BEST SALADS – HANGRY HANNA
From hangryhanna.com
PERFECTLY CREAMY POTATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
GERMAN POTATO SALAD SOUP - READ SALADS
From readsalads.com
THE BEST POTATO SOUP! | GIMME SOME OVEN
From gimmesomeoven.com
PANERA BREAD POTATO SOUP (COPYCAT RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE THE BEST POTATO SALAD (RECIPE) - A SPICY …
From aspicyperspective.com
THE BEST POTATO SALAD | RECIPETIN EATS
From recipetineats.com
PERFECT POTATO SOUP RECIPE - HOW TO MAKE POTATO SOUP - THE …
From thepioneerwoman.com
CHICKEN SALAD CHICK POTATO SOUP RECIPE
From souprecipestogo.com
EASY MASHED POTATO SALAD - SOUPADDICT
From soupaddict.com
CLASSIC POTATO SALAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
QUICK & EASY LEFTOVER SALAD SOUP RECIPE {VEG, VEGAN, …
From fussfreeflavours.com
WHAT TO DO WITH LEFTOVER POTATO SALAD? | ROAST IT, BAKE IT & MORE
From smarterhomemaker.com
WHAT SALAD GOES WITH POTATO SOUP? (12 BEST SALADS)
From happymuncher.com
PAGE COULDN'T LOAD • INSTAGRAM
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love