Cutlass Potato Soup 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.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

CUTLASS POTATO SOUP

Steps:

• Fry bacon in heavy large saucepan over medium-high heat until crisp.
• Remove with slotted spoon; drain on paper towels.
• Crumble bacon and set aside.
• Pour off drippings.
• Melt butter in same pan over medium heat.
• Add vegetables and cook until slightly softened,stirring occasionally, about 15 minutes.
• Add bacon, water, salt and pepper.
• Cover and simmer until vegetables are tender, about 20 minutes.
• Add milk and heat through.
• Stir in disolved cornstarch and cook until thickened, about 5 minutes.
• Serve hot.