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Easiest potato soup recipe

Easiest potato soup recipe


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  • Vegetable soup
  • Root vegetable soup
  • Potato soup

This potato soup recipe is in 'my head,' but easy to make. There's no better way to use up leftover mash.

17 people made this

IngredientsServes: 7

  • 30g butter
  • 1 large onion, chopped
  • 1.25kg mashed potatoes
  • 1L chicken stock
  • 125ml milk

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. In a medium soup pot melt butter over low heat and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken stock. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(169)

Reviews in English (137)

by BakerJen

Used different ingredients.Yummy way to use up mash. I added soured cream, chives and cheddar cheese on top. Mmmm- comfort food.-15 Sep 2008

by Kristen

Altered ingredient amounts.Very easy and very tasty! Perfect comfort food. I added a bit more milk and let it simmer a while to really let the flavours blend.-15 Sep 2008

Good basic soup recipe - I've made it a few times. 've added chorizo, bacon and veg to mine - sometimes I add a bit of cream too - lovely-12 Mar 2011


Easiest Way to Prepare Quick and Easy Crockpot Loaded Potato Soup Perfect

Quick and Easy Crockpot Loaded Potato Soup – Another aspect to honing your culinary skills is all about proper knife skills. From maintenance know-how (like keeping your knives sharp regularly) to how to best hold a knife, and then learning the various cuts you’ll turn to on a regular basis, knife knowledge is key.

Yummy Quick and Easy Crockpot Loaded Potato Soup menu and approach is a culmination of the little methods I have learned in the last 4 years. Quick and Easy Crockpot Loaded Potato Soup happens to be a weekend preparing challenge, which is to express you`ll need a couple of hours to perform it, but when you have got the process down you are able to fry multiple portion at a time for household picnics or perhaps to possess cool locations to eat from the icebox on a whim.

In this morning, I am likely to coach you on how to make Quick and Easy Crockpot Loaded Potato Soup At home with simple ingredients, exactly like Chinese restaurants. My Quick and Easy Crockpot Loaded Potato Soup recipe is the better on the planet!

I may also educate you on how to utilize up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the whole family!

I attempted using slightly less water than normal, that has been suggested elsewhere. It helped only a little occasionally, but other occasions, I had to add more and more water as the quinoa was cooking. Then, the dry quinoa absorbed way too much of the dressing I added later.

How to make Quick and Easy Crockpot Loaded Potato Soup?

Whether your home is all on your own or are an active parent, obtaining the time and power to get ready home-cooked foods can appear such as for instance a overwhelming task. By the end of a busy time, eating dinner out or purchasing in might experience like the quickest, easiest option. But comfort and prepared food can take a substantial cost in your mood and health.

Eateries frequently serve more food than you ought to eat. Several eateries serve portions that are 2 to 3 situations bigger compared to recommended dietary guidelines. That encourages you to consume significantly more than you’d in the home, adversely affecting your waistline, body force, and danger of diabetes.

When you ready your possess meals, you have more get a grip on on the ingredients. By preparing on your own, you can ensure that you and your family eat new, wholesome meals. This can help you to look and experience healthier, raise your energy, stabilize your weight and temper, and improve your sleep and resilience to stress.

You can make Quick and Easy Crockpot Loaded Potato Soup using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Quick and Easy Crockpot Loaded Potato Soup:

  1. It’s 1 bag of frozen hashbrown potatoes.
  2. Prepare 2 cans of cream of chicken soup.
  3. You need 8 oz of cream cheese.
  4. You need 16 oz of shredded cheddar cheese.
  5. You need 1 of chopped sweet onion.
  6. It’s 2 of pouches real bacon bits or pieces.
  7. Prepare 32 oz of chicken broth.

Quick and Easy Crockpot Loaded Potato Soup instructions:

  1. Place all ingredients into crock pot and stir to mix together..
  2. Cook in crockpot on high for 3 hours..
  3. Sooooooo good..

It’s cheaper to eat fast food than Quick and Easy Crockpot Loaded Potato Soup

In the beginning view, it might appear that eating at a fast food cafe is less costly than creating a home-cooked meal. But that’s seldom the case. A examine from the School of Washington School of Community Wellness exposed that people who cook in the home tend to have healthiest over all diets without larger food expenses. Yet another examine discovered that frequent home cooks spent about $60 monthly less on food than those who ate out more often.

I do not learn how to make Quick and Easy Crockpot Loaded Potato Soup

  • If you are discouraged by the chance of organizing a home-cooked dinner, it’s crucial to keep in mind that cooking is not an correct science.
  • It’s generally perfectly OK to skip an ingredient or exchange one thing for another Quick and Easy Crockpot Loaded Potato Soup.
  • Search on line or purchase a standard cookbook for simple menu ideas.
  • Just like such a thing, the more you cook, the greater you’ll become. Even when you’re an entire novice in the kitchen, you’ll soon master some rapid, healthy meals.

What formula must I personally use for Quick and Easy Crockpot Loaded Potato Soup?

Simple oils like canola, plant and peanut gas have higher smoking points, making them ideal for baking chicken. Find out more about selecting the right oil for frying.

What must and mustn’t be achieved when cooking Quick and Easy Crockpot Loaded Potato Soup

  • Make sure every thing is frozen in a sealable package or bag.
  • Beef in particular must be correctly wrapped.
  • Make bread right from freezer, anti-waste plan urges.
  • Be aware that any such thing that’s a high water content, like lettuce, will not be the identical after being icy and then defrosted.
  • Attempt to freeze everything when at its freshest. Defrost beef carefully before cooking, but other items such as bread for toasting can be cooked right from the freezer.
  • Never refreeze organic meat that’s been frozen and then thawed – you are able to, however, freeze cooked beef that was freezing when raw.
  • Ensure the fridge is not packed so whole that air can’t circulate.

Tips for starting!

Start with new, healthy ingredients. Baking sweet goodies such as brownies, cakes, and cookies will not support your quality of life or your waistline. Equally, introducing a lot of sugar or sodium may change a wholesome home-cooked meal into an unhealthy one. To ensure your meals are great for you in addition to being tasty, focus on healthy components and quality with herbs rather than sugar or salt.

Inventory through to staples. Ingredients such as for example rice, rice, olive oil, spices, flour, and inventory cubes are staples you’ll probably use regularly. Keeping drinks of tuna, beans, tomatoes and bags of frozen vegetables on hand may be valuable in rustling up rapid dishes when you are pressed for time.

Provide your self some leeway. It’s ok to burn the rice or over-cook the veggies. After a several tries it are certain to get easier, quicker, and tastier!


Easy Potato Soup

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A hearty soup always hits the spot, and our Easy Potato Soup is no exception! You can make it your own by adding whatever veggies you like, so it's versatile, too!

What You'll Need

  • 4 tablespoons (1/4 cup) butter
  • 1 1 / 2 cups diced onions
  • 4 cups diced potatoes
  • 1 or 2 carrots, coarsely grated
  • 2 cups water
  • 1 teaspoon salt
  • 1 / 2 teaspoon pepper
  • 1 teaspoon dried dillweed
  • 3 cups milk
  • 2 tablespoons chopped fresh parsley
  • Instant potato flakes or buds (optional)

What to Do

    In a large saucepan, melt the butter. Saut the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed.

Notes

Want even more potato soup variations? Check out our collection of Creamy Potato Soup Recipes: 7 Cozy Recipes for Potato Soup.

Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

Makes a great New England Clam Chowder just by adding a can of diced clams. Yum and so easy.

This pretty much the way my grandma and mother made potato soup. They would dice the potatoes and onions and place in a pot of water and cook until potatoes were soft, about 20 minutes, drain off almost all of the water and coarsely mash the potatoes and put enough canned milk in to make it soupy and a glop of butter and heat until hot and butter is melted. Makes the most amazing soup. My granddaughter calls it mashed potato soup.

I make same potato soup recipe without carrots. excellent

I've been looking for a heartier soup recipe to make for the winter instead of always resorting to chili, and this looks like the kind of thing I could get on board with.

After reading the comments it sounds like garlic would need to be added. A little more salt would probably help too. I make my potato soup with chicken stock instead of water and it adds a lot of flavor.

This was an ok soup. I have made better. This one for me needed to be doctored up some. Was bland with not much flavor.

You can use 1/2the butter, recipe calls for too much. The soup was not very flavorful. I did use my immersion blender to puree the second time I served it and it was much better, rather than leaving it so chunky. I also added more seasoning since the soup was bland. It could use bacon and or cheese to make it taste better. Would not use this particular recipe again. Jean

Don't know why but. this had no taste to me. It was lacking some 'flavor'. Will have to check out more potato soup recipes to see what I can do to make it awesome??

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What Ingredients You Need

The best Loaded Baked Potato Soup recipe uses simple, wholesome ingredients, many of which are basic pantry staples. I tend to keep most of these items in stock in my kitchen so I can make this soup as a last-minute dinner option!

Here is everything needed to make easy Loaded Baked Potato Soup in the crock pot or on the stovetop:

  • BaconI use traditional pork bacon, but feel free to use turkey bacon if you prefer
  • Onionwhite or yellow, finely diced
  • Garlicfresh cloves, minced
  • Russet potatoesscrubbed and cubed
  • Chicken brothor chicken bouillon and water
  • Half & halfessential for the richest potato soup
  • Cornstarchto thicken the soup
  • Shredded cheesesharp cheddar is the classic choice
  • Scallionsadds a pop of fresh flavor
  • Sour creamfor the tangiest, most perfectly creamy soup
  • Salt and peppera dash of both to taste

While I prefer russet potatoes in this recipe, you can use yellow or even red potatoes for a unique twist.

Want to add a kick to your potato soup? Try using half cheddar and half spicy pepper jack cheese!


Easiest Way to Prepare Crockpot potato soup Yummy

Crockpot potato soup – This Crockpot Creamy Potato Soup couldn't be any easier. It's cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Rosemary is a strong flavored, woody herb which works well joints of meat, stews and soups. It is best used sparingly.

CrockPot Potato Soup will taste just as good the next day and reheats beautifully. Stovetop Heat soup over medium heat until hot (do not boil). This Slow Cooker Potato Soup recipe is easy to make in the crock-pot, and it's perfectly thick and creamy and flavorful (without having to use heavy cream)! Perfect Crockpot potato soup menu and process is just a culmination of the little recommendations I have learned over the past 5 years. Crockpot potato soup is surely a week-end preparing project, which will be to express you may need a handful of hours to complete it, but when you`ve got the approach down you can cook more than one order at a time for household picnics or perhaps to possess cool areas to eat from the ice box on a whim.

In this beautiful day, I am going to teach you making Crockpot potato soup for Mom with simple ingredients, the same as Chinese restaurants. My Crockpot potato soup recipe is the best in the world!

I may also show you how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the whole family!

I tried applying slightly less water than normal, which has been suggested elsewhere. It served a little sometimes, but other times, I had to incorporate more and more water whilst the quinoa was cooking. Then, the dry quinoa absorbed way too much of the dressing I included later.

How to cook Crockpot potato soup?

Whether your home is on your own or are a busy parent, finding the time and power to prepare home-cooked foods may look like a daunting task. By the end of a stressful day, eating dinner out or getting in may sense just like the quickest, easiest option. But ease and prepared food can take a substantial cost in your temper and health.

Restaurants often offer more food than you must eat. Many eateries function portions which can be two to three situations larger compared to the proposed nutritional guidelines. That encourages you to consume more than you would at home, adversely affecting your waistline, body pressure, and threat of diabetes.

Whenever you prepare your own meals, you’ve more get a grip on on the ingredients. By preparing for yourself, you are able to make certain that you and your family eat new, wholesome meals. This assists you to look and experience healthier, raise your power, support your weight and temper, and enhance your sleep and resilience to stress.

You can cook Crockpot potato soup using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Crockpot potato soup:

  1. You need 1/2 pack of Bacon.
  2. Prepare of Potatoes 6 large.
  3. You need of Chives 3 to 4 or more if u wish.
  4. You need 1 box of Chicken stock.
  5. It’s of Salt, pepper.
  6. You need of Heavy cream 8 oz to 10oz depends on your preference.
  7. Prepare of Cheddar cheese as much as u wish.
  8. Prepare 1/2 cup of Butter.
  9. You need 3 cloves of Garlic.

Alright everyone, I think this one tops the. Crockpot Potato Soup is pure comfort food – perfect for busy nights and it's extra easy since it's made in the slow cooker. Top your slow cooker potato soup off with some grated cheddar, fried bacon. Before anyone says it, yes, I know that Crock Pot is a brand name and that most people these days say slow cooker instead.

Crockpot potato soup instructions:

  1. Melt butter n seasoning in pan with a little of the broth.
  2. Peel cut wash potatoes add chives pepper n salt garlic well minced.
  3. Add potatoes chives broth about 1/2 the carton.
  4. Cut n defrost cook bacon till crisp y it will turn softer from crockpot keep some out if u wish to top with it pat w a napkin n add to soup mix.
  5. Add bacon and additional broth leave about 1/4 in carton.
  6. Add shreeded cheese about 1/2 cup at a time u till desired amount is reached Add cream about 20 to 30 mins before serving cook u till warm on low or warm setting stirring every 10 mins once it is warm if you wish for it to be more soupy add remaining broth. If u wish for extra cheese or thick add more cream or cheese to your liking.
  7. Top w additional cheese chives bacon salt pepper enjoy.

I just can't help it, y'all. This Crockpot Potato Soup Recipe is easy to make and even easier to eat! It is the ultimate in comfort food. Loaded with bacon, cheese, and potatoes. We're sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful!

It’s cheaper to eat fast food than Crockpot potato soup

Initially glance, it may appear that eating at a junk food cafe is less costly than building a home-cooked meal. But that’s seldom the case. A examine from the College of Washington School of Public Health revealed that individuals who prepare in the home generally have healthier over all food diets without larger food expenses. Still another examine discovered that repeated house cooks spent about $60 per month less on food than people who ate out more often.

I do not know how to prepare Crockpot potato soup

  • If you’re discouraged by the chance of preparing a home-cooked meal, it’s essential to consider that preparing is not an correct science.
  • It’s usually completely OK to miss a component or replacement one thing for another Crockpot potato soup.
  • Search on line or purchase a fundamental cookbook for easy menu ideas.
  • As with such a thing, the more you prepare, the greater you’ll become. Even if you are an entire novice in your kitchen, you’ll shortly master some fast, healthy meals.

What formula should I personally use for Crockpot potato soup?

Natural oils like canola, vegetable and peanut fat have larger smoking items, creating them perfect for burning chicken. Find out about choosing the right fat for frying.

What should and mustn’t be done when preparing Crockpot potato soup

  • Make sure every thing is frozen in a sealable box or bag.
  • Beef specifically must be precisely wrapped.
  • Toast bread right from fridge, anti-waste plan urges.
  • Know that any such thing that has a higher water content, like lettuce, won’t be exactly the same following being frozen and then defrosted.
  • Make an effort to freeze everything when at their freshest. Defrost beef carefully before preparing, but other things such as for example bread for toasting may be cooked right from the freezer.
  • Never refreeze fresh beef that’s been frozen and then thawed – you are able to, however, freeze cooked meat that has been frozen when raw.
  • Make sure the fridge is not packed therefore full that air can not circulate.

Tips for starting out!

Start with new, balanced ingredients. Baking sugary snacks such as for instance brownies, cakes, and snacks won’t support your quality of life or your waistline. Similarly, adding a lot of sugar or salt may convert a wholesome home-cooked dinner into an bad one. To make sure your meals are great for you as well as being tasty, start with balanced components and quality with spices rather than sugar or salt.

Stock through to staples. Components such as for instance rice, dinner, coconut oil, spices, flour, and stock cubes are basics you’ll probably use regularly. Keeping containers of tuna, beans, tomatoes and bags of icy greens readily available may be helpful in rustling up fast meals when you’re forced for time.

Provide your self some leeway. It’s ok to burn off the rice or over-cook the veggies. After having a few attempts it can get simpler, quicker, and tastier!


Crock-Pot Potato Soup

Mashing half of your potatoes when the soup is almost done gives you a thicker, creamier texture. More like the one you would get from making potato soup on the stove. If you prefer a thinner soup you can easily skip that step! If you want a vegetarian soup you can easily skip the bacon. Maybe add in a little smoked paprika to add in some extra flavor!

We love using Yukon gold potatoes for potato soup as they are creamy and make for the best texture in the soup. Russets are also great because they mash well and their starch will help further thicken the soup!

If you want potato soup fast try out our classic Loaded Baked Potato Soup!

Editor's Note: The introduction to this recipe was updated on August 25, 2020 to include more information about the dish.


SUBSTITUTIONS FOR INSTANT POT POTATO SOUP

This soup is so versatile. Here are a few ways you can customize them!

Milk:You can use any milk you’d like in this instant pot soup recipe. We like regular whole milk but you can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.

Potatoes Any potatoes will work in this recipe. We recommend russet or yukon gold.

Peeling potatoes You don’t have to peel the potatoes. I prefer them peeled, but if you prefer them with the skins on – keep them on!

Veggies You can add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition!

Blender You can use an immersion blender, regular blender, or food processor to make this potato soup creamy.

To make soup chunkier To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.

Herbs – If you don’t have fresh rosemary use 1/4 teaspoon dried rosemary. If you don’t like rosemary, you can also use thyme or parsley.

Broth Any broth will work in this recipe: vegetable broth, chicken/beef broth, homemade stock. If using store-bought- look for low sodium

Ham Many people enjoy ham in their potato soup. We have a Ham & Potato Soup Recipe or you can add ham to this after pureeing it.

Weight Watchers Breakdown: The points in this recipe were calculated with skim milk. Calculations:

  • Potatoes = 1SP per oz. Estimated 1 lb of potatoes = 16 SP. = 6SP (You can save 1SP per serving by spraying olive oil in the pan)
  • Skim Milk = 4.5 SP
  • 16+6+4.5 = 26.5 /4 = 6.625/serving – rounds up to 7SP per serving.

Directions

This is not your traditional potato soup recipe. I've added yellow bell peppers and corn for a boost in vitamins and fiber then loaded on my favorite potato toppings tomatoes, cheese and lettuce.
This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.

By the way, it's not a mistake that you put lettuce in this soup. The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.

Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
If you want a thinner soup, add more stock.

Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.


Easy Loaded Baked Potato Soup

This potato soup recipe is great to dress up if you are adventurous in the kitchen. For example, I&rsquom thinking adding some Sriracha for spiciness, or maybe some roasted red peppers for added flavor.

Even if you do stick with the potato soup recipe as-is, you&rsquoll be happy with what it offers as an autumn comfort food, and I guarantee the whole family is going to love it. It&rsquos pretty dang good!

Made from Scratch, Low Calorie

Some of the loaded potato soup recipes I&rsquove seen out there used canned soups, but the advantage of this recipe is that it&rsquos made from scratch, so there&rsquos nothing processed.

It&rsquos also got fewer calories than a lot of other recipes I&rsquove seen because it doesn&rsquot use heavy cream.

Weight Watchers Potato Soup

This recipe is Weight Watchers friendly with a few substitutions. Make sure to use fat-free chicken broth, fat-free plain Greek yogurt instead of sour cream, and turkey bacon.

For your topping, you can keep the green onions and use 1/8th cup reduced fat shredded cheese per serving. Your total with these substitutions will be 5 points per serving (one serving is a little under 1 1/2 cups).

Changing the Consistency

I realize that some people are particular about the consistency of their soups. I could probably be accused of this myself.

If you aren&rsquot happy with the consistency of this loaded potato soup (or any other soup for that matter), you can try one of these methods below:

  1. Use cornstarch or flour. Take about 1/2 cup of the broth out of the pot and mix with a few tablespoons of cornstarch or flour in a separate bowl (use a whisk). Then add it back to the main pot and combine. This will prevent clumping. If the soup needs further thickening, repeat.
  2. Add more sour cream. Or if you don&rsquot have any more sour cream, you can use yogurt. Add in 1/4 cup increments. It will add a certain tanginess to your soup.
  3. Add additional (pureed) ingredients. You can bake an additional potato or two and combine with some of the broth, then puree and add back into the main soup.

Remember that a lot of soups typically thicken overnight. So you can always put it in the fridge and wait, too!

I like how flavors tend to combine the longer they are together. In fact &ndash I really prefer homemade soup that&rsquos been left overnight!

Refrigerator and Freezer Friendly

You can refrigerate this loaded potato soup for 3 &ndash 4 days and freeze this soup for 2 &ndash 3 months. Store in the fridge in an airtight container. Store in the freezer in heavy duty freezer bags.

Best Way to Defrost

If you&rsquove left this potato soup recipe in the freezer, you can easily defrost it by running it under hot water or letting it sit in a sink of warm water for 15 minutes or so.

You want to defrost it enough so that you can break it up into pieces. Places the frozen pieces into a sauce pan and bring to temperature over low-medium heat. If you try to do it too quickly, you&rsquoll scorch your soup.


Perfect Potato Soup

Potato soup. the way I love it! Simple, delicious, and warms your soul.

slices thin bacon, cut into 1-inch pieces

whole carrots, scrubbed clean and diced

whole small russet potatoes, peeled and diced

low sodium chicken or vegetable broth

grated cheese of your choice

  1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
  2. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
  3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
  4. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
  5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

I&rsquom Pioneer Woman and I have a confession to make. Are you ready? Here goes.

*Ahem.* *Clearing my throat.* *Singing a couple of scales to warm up.*

I&rsquom picky about potato soup.

It can&rsquot be too creamy, with no variance in texture.

It can&rsquot be too lumpy. Potato soup has to have a pureed, smooth potato component.

It has to be full of flavor or I&rsquoll die a thousand deaths.

And most of all&hellipit has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay.

But other than those things, I&rsquom not the least bit picky about potato soup!

The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour (not pictured, because I&rsquom an airhead), heavy cream, salt, pepper (not pictured, for the same aforementioned reason), Cajun spice (ditto), parsley, and thin bacon. The sour cream is optional, as is the cheese, which is obscured by the potatoes.

Gosh, I&rsquom thorough with these Cast of Characters set-ups, aren&rsquot I?

Start by slicing the bacon into small pieces&hellip

This is about six slices. But if you want to use seven, I won&rsquot tell anyone.



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