Pandas Ultimate Potato Soup Recipes

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.

ULTIMATE POTATO SOUP

Steps:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

PANDA'S ULTIMATE POTATO SOUP

Steps:

• 1. In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings.
• 2. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly to make a roux. Gradually add chicken broth, celery; leeks and butter. Cook, stirring constantly until thickened and bubbly (use a wire whisk). Put in the baked potatoes, bacon, parsley and half & half; cook for 10 minutes. Stir in cheese and sour cream.
• 3. Serving Suggestions: Garnish with bacon, cheese, sour cream or green onions (just the greens parts) you could use all four or just your favorites.
• 4. Goes great in Bread Bowls!

THE ULTIMATE POTATO SOUP RECIPE

Steps:

• Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp or browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender, 3 to 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot) and puree until smooth. Half is about 5 cups of soup but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives.

PERFECT POTATO SOUP

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
• Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
• Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
• Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

WORLD'S BEST POTATO SOUP

Steps:

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

ULTIMATE POTATO SOUP

Steps:

• In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside.
• Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent.
• Add garlic and cook for 1-2 minutes add potatoes and toss to coat.
• Sauté for 4-5 minutes.
• Add bacon and cover with enough stock to just cover potatoes.
• Cover and simmer till potatoes are tender.
• In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly.
• Add cream mixture to potato mixture, heating through.
• Puree about 1/2 the soup and return to pot.
• Season to taste and serve.