ABSOLUTELY ULTIMATE POTATO SOUP RECIPE | ALLRECIPES
I have made this potato soup for many whom have given it this title. It takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Allrecipes Member
Categories Potato Soup
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in the reserved bacon drippings until onion is soft and 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, 15 to 20 minutes.
- Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
- Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, CarbohydrateContent 44 g, CholesterolContent 91.2 mg, FatContent 41.5 g, FiberContent 5.2 g, ProteinContent 12.6 g, SaturatedFatContent 18.3 g, SodiumContent 879.4 mg, SugarContent 2.7 g
ULTIMATE POTATO SOUP RECIPE | ALLRECIPES
This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!
Provided by THUMPER74137
Categories Cream of Potato Soup
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.8 calories, CarbohydrateContent 22.5 g, CholesterolContent 45.3 mg, FatContent 15.3 g, FiberContent 1.7 g, ProteinContent 4.5 g, SaturatedFatContent 9.5 g, SodiumContent 469.3 mg, SugarContent 1.6 g
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