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
ZIPPY POTATO CHUNKS
In Indian Harbour Beach, Florida, Priscilla Gilbert gives roasted potatoes a twist. She takes a queue from chicken wings and adds a dash of hot sauce and a creamy dip for a side dish that friends and family adore.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes. , Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Serve with salad dressing.
Nutrition Facts :
ZIPPY HAMBURGER SOUP
I created this recipe 3 days ago when my cupboard was mostly bare and my 11 year old son requested a pot of soup for supper. The A1 sauce happened because I couldn't find my bottle of Worchestershire sauce, and took a chance. I only added it a touch at a time but it turned out to be one of the most flavorful and satisfying soups I've ever made, and the leftovers were even better the next day when the flavors had intensified. I used pre-browned ground beef from my freezer stash and put this soup from conception to table in 45 minutes. The A1 sauce brings a whole new depth of flavor and makes it truly delicious and satisfying. I did not have any kidney beans or I probably would have added a can. I also cannot guarantee the results using a different brand of Steak Sauce, experiment at your own risk! Of course, like any soup, you can use whatever veggies you have around, and can use any combination of fresh, canned, or frozen. This is just what I had on hand. I added the A1 at the end, and just barely allowed it to cook into the soup. You can add it earlier but it loses some of the tang, which is what we liked so much. I would suggest adding it a bit at a time, and tasting until it suits your taste. Season with salt/pepper as needed along the way. Serve this with a green salad and biscuits or your favorite crusty bread and your family will be licking the bowl :)
Provided by NoDramaMama
Categories One Dish Meal
Time 45m
Yield 6 quarts, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Begin with ground beef (either freshly browned/drained/seasoned) or frozen, in soup pot, over medium heat.
- Add beef stock, onion soup mix, tomatoes (do not drain), Celery Salt, and 1 can of water (use empty tomato can- 28 oz, I guess). Mix well.
- Add potatoes and carrots and bring to a full simmer, until vegetables are fork tender (about 20 minutes depending on the size you cut them).
- Add drained beans/corn, and frozen peas.
- Add steak sauce at the end, allowing to cook just about 5 minutes to bring things together.
- This could easily be a crockpot recipe by putting the ground beef, onion soup, broth, tomatoes, potatoes and carrots on in the morning, and finishing by adding the other vegetables and A1 at the end.
Nutrition Facts : Calories 236.8, Fat 7.7, SaturatedFat 2.8, Cholesterol 30.8, Sodium 67, Carbohydrate 30.9, Fiber 5.8, Sugar 6.4, Protein 13.5
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