Ellens 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.

ELLEN'S ELEGANT POTATO-BROCCOLI SOUP

Steps:

• Cook potatoes and onions in boiling water, covered, for about 10 minutes; drain.
• Add cream cheese and broccoli soup; mix well.
• Stir in 3/4 of the crumbled bacon and 3/4 of the shredded cheese. Add garlic powder, chicken broth, and half and half. Stir until well combined.
• Add the butter, salt and pepper, and cover over low to medium heat until butter has melted.
• Stir again to combine all ingredients; simmer until hot. Serve immediately with the remaining bacon and cheese as garnish.

ELLEN'S POTATO SOUP WITH ATTITUDE

Steps:

• 1. In a large saucepan, cook potatoes, carrots, and onions 8-10 minutes over medium-low heat. Drain and set aside.
• 2. In a large skillet, cook bacon until crisp; set aside. Do not discard bacon drippings.
• 3. Place minced garlic in hot bacon drippings for 1 minute, stirring constantly. Do not allow to burn. Remove with a slotted spoon and set aside.
• 4. Add garlic, salt, pepper, summer savory, butter, half and half, and cheeses to the vegetables. Stir over low heat until cheese is melted and soup is heated through.
• 5. Top each serving with crumbled bacon. Enjoy!

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

ELLEN'S OUTSTANDING BACON-POTATO SOUP

Steps:

• 1. Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
• 2. In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
• 3. Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
• 4. In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
• 5. When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
• 6. Ladle into individual soup bowls, top with remaining crumbled bacon and chives.

ELLEN'S CHEESY POTATO LEEK SOUP

Steps:

• 1. Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
• 2. Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
• 3. Drain into a colander and set aside.
• 4. Cook bacon until crispy; crumble and set aside.
• 5. In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
• 6. When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
• 7. Add the crumbled bacon to the soup; mix well.
• 8. Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
• 9. Spoon into bowls and top with croutons if desired.

ELLEN'S POTATO-CELERY SOUP

Steps:

• 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
• 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
• 3. Add cheese and allow to melt completely; serve while hot.

ELLEN'S ALL-DAY POTATO SOUP

Steps:

• Place all ingredients, except milk, in crockpot. Cover and cook on low for 10-12 hours, or on high for 3-4 hours.
• At the beginning of the last hour, stir in the milk.
• NOTE: You may add 1 or 2 cloves of garlic if you so desire. You may also add cheese, bacon bits, any number of things, but this is a simple recipe that you can throw together quickly in the morning and forget.