Best The Best Potato Soup Recipe Ever Recipe 455 Recipes

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.

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

THE BEST POTATO SOUP RECIPE EVER RECIPE - (4.5/5)

Steps:

• In a large pot, boil potatoes in enough water to cover for 10 minutes. Reserve 1 cup of the cooking water. Drain potatoes and set aside. Dissolve bouillon cubes in reserved hot potato water. Set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place cooked bacon on paper towels over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bouillon mixture, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, and green onions. Serve hot.

THE BEST-EVER POTATO SOUP

Steps:

• In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
• Cover, bring to a boil and cook for about 20 min.
• until the vegetables are tender.
• Add the bacon.
• Mix the flour into the milk until well blended.
• Add to the soup and stir well.
• Add the cheese and heat until melted.

THE BEST BAKED POTATO SOUP EVER!

Steps:

• Wash potatoes thoroughly and microwave until tender.
• If you would like you can always bake in a 400 degree oven for one hour or until done.
• As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
• Add in your flour to make a roux.
• Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
• Reduce your heat and simmer for about 5 minutes.
• Take your cooled potatoes and peel off the skin and chop up into desired pieces.
• Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
• Reduce heat and simmer for about 15 minutes or until it is thick.
• Garnish with cheddar cheese, crumbled bacon and green onions.
• ENJOY!

BEST CHEESY POTATO SOUP EVER!

Steps:

• In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
• Add potatoes and chicken broth.
• Cover and simmer until potatoes are tender, about 12 minutes.
• In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
• Stir in milk and seasonings.
• Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.

THE BEST POTATO SOUP EVER!

Steps:

• In large dutch oven, pour all three cartons of chicken stock and bring to a boil.
• In the meantime, cook bacon in large nonstick frying pan until crisp.
• Remove the bacon and drain on paper towels.
• Remove all but 2 tbsp of bacon grease.
• Add half the stick of butter and the onions.
• Cook over medium to low heat for 5 minutes, then add the garlic for another 5, or until onions are tranluscent.
• Sprinkle the flour over the onions.
• Cook the flour for 2-3 minutes, to get rid of the raw flour taste.
• Add one cup at a time of the half and half, stirring to avoid any lumps.
• Once all of the half and half is combined, let simmer for 10 minutes, or until desired consistency.
• Add 1.5 packages of hashbrowns to the boiling chicken stock.
• Take the other 1/2 package and add to a food processor, blending until smooth.
• Add the blended potatoes to the chicken stock.
• Then add the roux (onions, flour, half and half).
• Let simmer for 15 minutes, continually stirring to combine.
• Crumble 6 slices of bacon and add to soup in the last 5 minutes, along with the remaining 1/2 stick of butter.
• Scoop into bowls and add the cheese green onions and the rest of the bacon to the top.