Cutlass Potato Soup Recipes

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BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

CUTLASS POTATO SOUP



Cutlass Potato Soup image

This is a hearty potato soup, great for cooler days. Use fat-free half and half for a richer, yet diet-friendly soup! Originally from a January 1985 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from the Cutlass Motor Lodge in Antigo, Wisconsin.

Provided by Leslie in Texas

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

5 slices bacon
2 tablespoons butter
3 medium boiling potatoes, peeled and cut into 1/2 inch dice
4 medium celery ribs, diced
1 large carrot, diced
1/2 medium onion, diced
3 cups water
2 teaspoons salt
1/8 teaspoon fresh ground pepper
2 cups milk
2 tablespoons cornstarch, disolved in
1/2 cup cold water

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.

Nutrition Facts : Calories 190.8, Fat 11.6, SaturatedFat 5.4, Cholesterol 25.8, Sodium 776.4, Carbohydrate 17.2, Fiber 1.6, Sugar 1.5, Protein 4.9

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