What is a good recipe for potatoe soup?!
What is a good recipe for potatoe soup?
I know very little about cooking soup. I want a potatoe soup that is chunky and maybe cheesey too. Any ideas?
Answers:
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubbleReduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
allrecipies.com
Chunky Cheese Potato Soup....
Ingredients
* 1/2 lb bacon
* 1/2 diced white onion
* 4 russet potatoes, chopped
* 4 cups heavy cream
* 2 cups grated cheddar cheese
* 1 tsp all purpose flour
Directions
1. In a large pot, cook the bacon until it is browned and crispy.
2. Remove bacon stripes and crumble, leaving the drippings in the pot.
3. Cook the onion and potatoes in the bacon drippings until they are tender.
4. Stir in the cream, salt and pepper.
5. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted.
6. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
I've got one that I really like.
Potato Soup
4 large baking potatoes
2/3 C. butter or margarine
2/3 C. flour
6 C. milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 C. cheddar cheese -- shredded and divided
8 oz. sour cream
Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
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hi J.C Mmmmmmmmmmm,how could l beat the recipes you have already been sent-they sound great-l will try them myself