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Ultimate Potato Soup Recipe

   
 

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     Ultimate Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   1.5 hours

Ingredients
1 lb Oscar Meyer Bacon, chopped, divided
2-3 stalks celery, pending size, diced
2 medium onions, diced, about 2 cups
1/2 cup bagged shredded carrots, diced
3 cloves garlic, minced, jarred fine
8-10 med potatoes, peeled and cubed, about 8 cups
4 cups or 32 oz box Chicken stock
3 tbs butter
1/4 cup all purpose flour
 
1 cup heavy cream
1 block sharp cheddar, shredded, divided
3 tsp fresh or dried cilantro
1 tsp dried tarragon
1 bunch green onions, diced, for garnish
Sour Cream, for garnish, optional
Salt and Pepper to taste

Instructions
In a Dutch oven or large pot, cook the chopped bacon over medium heat until done. Remove bacon from pan, using a slotted spoon, to a paper towel lined plate and set aside. Remove all but about a 1/4 cup of the bacon grease. Reserve removed bacon grease once cooled, in the refrigerator, for another use.
Cook celery, carrot 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. Sauté for 3 to 4 minutes stirring periodically. Return about 2/3 of the bacon to the pot and reserve the remaining bacon for garnish. Add the chicken stock to just cover the potatoes and season with salt and pepper to your taste. Since potatoes suck up salt I’d start with a tbs of salt and a bit more than a tsp of pepper. Cover, and simmer until potatoes are tender, about 30 minutes.
Using a handheld blender blend up the potato soup in the Dutch oven so most of the diced potatoes are pureed. Or remove half of the soup and put it in a blender or food processor until pureed. Be careful, use a ladle. Hot soup expands when blending. Plus, you do not want to burn yourself.
Whisk or stir in the heavy cream, tarragon, and cilantro until smooth and return to the heat. Adjust salt and pepper to taste. Last, add about half of the shredded sharp cheddar cheese to the soup and reserve the other half for garnish. Serve garnished with the reserved bacon bits, diced green onions and shredded cheddar cheese. If find that the sour cream is not needed but put a dollop when you garnish your bowl of soup if desired.
Serving Suggestions
Garnish with Bacon, Cheese, Chives/Scallions, Sour Cream if desired


Originally Submitted
1/4/2018





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