Countrypotatosoup Recipes

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.

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

MCALISTER POTATOES

Steps:

• In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
• In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.
• In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.
• When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
• Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.
• Top potatoes with Parmesan and then with sour cream mixture.

CREAMY COUNTRY POTATO SOUP

Steps:

• 1. Peel poataoes Cube potatoes and put on to boil in salted water for about 25 min or until soft. Do not throw out all the water, keep at least 2 cups of potato water.
• 2. Fry bacon until crisp. drain on paper towl. Peel carrots and chop Chop celery Dice onion Place carrots, celery, and onion in pan with 3 tablspoons of butter, add salt and pepper to taste and 1 tablespoon of garlic powder and saute until soft.
• 3. When potatoes are done and you drain them all but 2 cups of the water, mash up potatoes. Add celery, onion and carrots. On medium low heat add in heavy cream stirring, and the remaining 2 tablespoons of garlic powder and butter stirring. Add chopped parsely and salt and pepper to taste. If too thick you can add milk to desired consistancy.
• 4. Serve with grated cheddar cheese and crumbled bacon. Delicious on a cold night, the perfect comfort food.

AMISH POTATO SOUP

Steps:

• Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
• Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

COUNTRY POTATO SOUP

Steps:

• Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
• Cover and cook for about 20 mins or till potatoes are tender not mushy.
• Add 1 c milk,heat.
• Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
• Stir mixture into soup base gradually.
• Cook over low heat stirring constantly until thickened.
• You can add ham,bacon,or alittle velveeta cheese for extra flavor.

LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)

Steps:

• In a large saucepan, add butter, leeks and onions, and cook.
• (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
• Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
• Add cream, bring to a boil and serve hot.
• Garnish with Cheddar cheese and diced bacon.