A Potato Soup With Flaky Potato Knish Recipes

SKIN-ON POTATO SOUP

Steps:

• Bring about 6 cups of water to boil in a large pot.
• Put potatoes into boiling water and cover for about 12-15 minutes.
• Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
• Drain water and return vegetables to pot.
• Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
• Add in cream of celery, chicken broth, milk (and garlic powder, if using).
• Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
• Serve into bowls.
• Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).

INSTANT MASHED POTATO SOUP

Steps:

• In a saucepan, saute the green onion & garlic in butter over medium low heat.
• Add milk, salt, pepper and instant potato flakes.
• Heat to almost boiling, stirring constantly.
• Remove from heat.
• Garnish with shredded cheese.

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.

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.