Kitchen

[CrazyKittyLvr2]

sounds good.  I use Chef John's Ultimate Potato soup recipe on allrecipes.com.

I think the first ingredent is a pound of bacon. I have 1/2 lb. of Boars Head thick cut bacon.  I'm sure it will be plenty.

Do you like Potato soup and, if so, how do you make it?

[QVCkitty1]

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@CrazyKittyLvr2 wrote:

sounds good.  I use Chef John's Ultimate Potato soup recipe on allrecipes.com.

I think the first ingredent is a pound of bacon. I have 1/2 lb. of Boars Head thick cut bacon.  I'm sure it will be plenty.

Do you like Potato soup and, if so, how do you make it?

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I love potato soup, and my method is pretty simple. I just dice up some unpeeled potatoes and onions and cook them in chicken broth. I just season with s&p and a bay leaf. When the potatoes are done , I use my immersion blender and blend use enough to thicken. I then stir in some plain Greek yogurt for some richness. I rarely  have bacon on hand, but that would be a nice addition.Sometimes I add frozen , diced butternut squash, it adds a slight sweetness. 

[Group 5 minus 1]

Mom would make it for the two of us  when Daddy worked "night turn".

[Kachina624]

Potato soup was my mom's  Sunday night special.  She made it for years and I never paid the least bit of attention as to how she did it.  Never saw a recipe.  I do know she used a ricer to process the cooked potatoes.  It was delicious.

[bonnie f]

love soup year round.. but love to make it and freeze it in the winter time.. and also chilli

[alicedee]

I peel and cut into chunks about 5 medium-sized potatoes.  Just barely cover them with water or chicken broth, and cook til soft.  Don't drain.  I use a potato masher to smash them up well.  Add a container of prepared mashed potatoes (I use Bob Evans), and a 16 oz. container of half & half (I have used regular or low-fat).  

You can add bacon, diced ham, chopped green onion, shredded cheese....or just enjoy as is.

I am going to have to make that soon....sounds good!

[deepwaterdotter]

I'm making this slow cooker recipe from Cook's Illustrated tomorrow:

2 slices chopped bacon

2 onions, chopped

2 tsp minced garlic

1/2 tsp dried thyme

5 1/2 cups chicken broth

3 lbs red potatoes, peeled and sliced 1/2" thick

2 cups shredded white sharp cheddar

1 cup heavy cream

1/4 cup minced chives

Cook bacon in big pot until crisp.  Remove bacon for later, leaving 2 tbsp grease in pot.  Stir in onions and cook until light brown.  Stir in garlic and thyme for 30 seconds.  Stir in broth and bring to boil.

Stir potatoes and 1 1/2 tsp salt in crockpot.  Stir in broth mixture.  Cover and cook on high until potatoes are tender, 5-6 hours.  Puree with immersion blender until smooth.  Whisk in cheese until melted.  Whisk in cream, chives, and 1 tsp pepper.  Serve garnished with reheated bacon.

[drizzellla]

I made potato soup for dinner.

It was so good. I think I could eat 3 helpings. I never made potato soup before. I have had so many disappointing potato soups when I am at restaurants that I was afraid I would make a pot of soup and not want to eat it.

So I found a recipe and doctored it up. YUM! And everyone else liked it too. 

Thanks - Retired Legal Secretary. I would not have attempted it, if not for you.

PS - I like how the recipes say 15 minutes prep and 25 minutes cooking. The bacon alone took 10 minutes. And the potatoes took awhile. And you had to bring the sour cream, milk, cheese and chicken broth to a boil. Right - 25 minutes cooking. Not with me cooking.

[CrazyKittyLvr2]

The recipe I use says to cook the bacon, set aside and you cook the onion, celery and garlic in some of the bacon grease.  Then you add that nice crisp bacon back in when you add the potatoes and chicken stock. 

I don't want soggy bacon so I just keep it out and top the soup in my bowl with some of the crisp bacon.

[jannabelle1]

I love potato soup and generally make it like my mother did. For the 2 of us:

• peel and cube 2 or 3 large potatoes
• dice a stalk of celery, and bring the potatoes and celery to soft boil until done - about 10 min. Drain but save the broth
• in the same sauce pan, melt 1 Tbsp butter and add 1 Tbsp flour; whisk to blend; add one and a half cups of 2% milk (1 1/2 cup) and stir until it starts to thicken.
• add a small chunk of Velveeta cheese and let it melt (optional)
• add the cooked potatoes and celery and start slowly adding some of the saved potato broth until it's the consistency you like, usually 1/2 cup for me.
• Season with salt, pepper, seasoned salt and a bay leaf (optional)
• keep warm on low heat; the soup will thicken as it sits and may need additional milk or potato broth

I don't add bacon because it doesn't seem to maintain a crispy consistency in the broth. But that's just my personal preference.