Does anybody have a good and easy recipe for potato soup?!
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
* this soup is so tasty and yummy. i make em twice a week. you should taste this.
Answers: POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
* this soup is so tasty and yummy. i make em twice a week. you should taste this.
cook teh potatoez and den add to sum chiken stok.
I make this just for me, I peel and dice a large potato, add water and some seasoning mix that has onion, parsley and celery from the freezer, chop a slice of ham, and let cook on low, then when it is done, add some heavy cream, salt, pepper or maybe some red pepper some times, or even a small spoon of chicken bouillion. Simmer a little but don't boil after you add the cream, it will curdle.
Boil water, use a little flour and soy sauce for thickening and color. Add potatoes and your flour mix. Stir, Stir, stir. Put in a little bacon for flavor. Stir, Stir, Stir. Add a bit of garlic and parsley. Stir, Stir, Stir till potatos are soft but not mushy!
Saute 2 large onions in butter till transparent.
Add 3 large potatoes (peeled and diced into bite size cubes)
cover with water and boil till tender
Make a thickener with flour and water add to potatoes (just a couple of tablespoons) ( do not drain potatoes) and add milk till you get the consistency you want. Salt to taste. Keep simmering for 15 minutes. Add chives, real bacon bits, shredded chedder cheese and sourcream as a garnish!
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1? tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Serves: 8
--Costco cookbook
INGREDIENTS
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
DIRECTIONS
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Here's what I do:
Cook potatoes for 30 min's in a pot of water that is boiling with the lid on. Not boiling over... just a low boil.
When the potatoes are cooked drain them. Add a can of Cream of Chicken condensed, some milk, some salt, some Velveeta cheese, some onion powder, and some pizza seasoning, or whatever seasoning I have on hand.
Just made some tonight
1/4 lb bacon
1 med onion
3 ribs celery
1/4 cup flour
4 cups chicken broth
4 cups milk
6 to 7 potatoes
1/2 lb cream cheese
salt and pepper to taste
Dice bacon up (i find if you freeze it first it works best)
Add bacon to soup pot and cook until crisp
while bacon cooks chop onions and celery
Remove bacon from soup pot and add Onions and celery
Cook onions and celery till soft
Add flour and mix let it cook for 2 to 3 minutes
Add chicken broth and milk and bring to boil
While chicken broth and milk come to a boil chop potatoes (you can peel the potatoes if you want I don't partly because I lazy and partly because I like the sinks) into bite size peaces (about 1/2 inch cubes)
When the milk and chicken broth has come to a boil add potatoes and the bacon you pulled out earlier (leaving about 1/4 of bacon out for garnish) bring back to boil then turn down to a simmer
Let simmer for about 1/2 hour or until the potatoes are tender (stirring every few minutes)
Add cream cheese and stir until melted
Add salt and pepper to taste
Serve with the bacon you left out on the side so people can sprinkle some on top of their soup.
I like simple.... I boil 4-5 potatoes( in microwave ) ....while they boil I fry ( 5 strips ) bacon til crisp....reserve some grease and saute a chopped onion.
In large pan add 1 can chicken broth , 1 can cream of celery soup, 2 cups milk, chopped (cooked ) potatoes, crumbled bacon, & onions......bring to boil...then turn on low & simmer....add season salt to taste ( I like mrs dash actually )
** My sister likes to add shredded carrot to this and you can play with veggies !!!!!
this is so easy & so good on a warm chilly night with grilled sandwiches for dinner !