Potatoe Soup

hi fren,including Potato and Leek Soup enjoy! A little bacon flavors this potato soup, along with leeks and onions. Serve this hearty soup with crusty rolls or cornbread and a tossed salad. INGREDIENTS: 4 slices bacon 2 large leeks, white part only, cleaned, thinly sliced 1 medium onion, diced 2 tablespoons butter 1 tablespoon olive oil 3 tablespoons flour 3 cups chicken broth 2 cups diced potatoes 2 cups half-and-half or whole milk 1 tablespoon fresh chopped parsley salt and pepper, to taste fresh chopped parsley or thinly sliced green onion tops PREPARATION: Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off. Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops. Serves 6.

hmm,i tasted this week a new recipe of potato soup and i will share with you,i loved,hope you like too:) Baked Potato Soup A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings. INGREDIENTS: 2/3 cup butter 2/3 cup flour 7 cups milk 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups 4 green onions, thinly sliced 10 to 12 strips bacon, cooked, drained, and crumbled 1 1/4 cups shredded mild cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt 1/2 teaspoon pepper PREPARATION: In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.

I like to make potato soup at home a lot. I usually start off by chopping a cup of celery and onions. Then saute them off in a little oil and then I add a can of chicken broth and a few cups of water. Add chicken boulin to taste after stock heats up. Then add your diced potatoes and cook them off inside. When potatoes are done add half n half and let it get to temp. A nice additive is add bacon crumbs for flavor. To thicken, make a rue with a little cornstarch and any leftover half n half. Add slowing and stir in. Let simmer for 10 to 15 minutes and enjoy.

try this recipe, and I hope you will like this: INGREDIENTS * 3 1/2 cups peeled and diced potatoes * 1/3 cup diced celery * 1/3 cup finely chopped onion * 3/4 cup diced cooked ham * 3 1/4 cups water * 2 tablespoons chicken bouillon granules * 1/2 teaspoon salt, or to taste * 1 teaspoon ground white or black pepper, or to taste * 5 tablespoons butter * 5 tablespoons all-purpose flour * 2 cups milk DIRECTIONS 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Happy cooking!!!!!!!!!