Potato Soup On A Whim Recipes

PERFECT POTATO SOUP

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.

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.

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.

BASIC POTATO SOUP

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.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

UNBELIEVABLY EASY POTATO SOUP

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).

POTATO SOUP ON A WHIM

Steps:

• Combine the chopped potatoes, celery, carrot, and onion into a large pot.
• Add the cream of chicken soup, and enough chicken broth to cover all the vegetables (about 2 cans).
• Add salt and pepper to taste, and sprinkle lightly with nutmeg.
• Bring pot to a boil.
• Turn the flame down and let simmer for 20 minutes or until potatoes are tender. Stir occasionally.
• Turn off the flame and remove the pot to a cool burner (or counter) and mash the potatoes in the pot (be careful and the pot will be hot).
• Serve and enjoy.