The Ultimate Creamy Potato Soup Sugar Spun Run Add veggies and broth to pot: combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. bring to boil: cover pot and bring to a boil over medium high heat (it will take about 10 minutes to reach a boil). Remove bacon pieces and set aside, leaving the fat in the pot. add butter and chopped onion and cook over medium heat until onions are tender (3 5 minutes). add garlic and cook until fragrant (about 30 seconds). sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
Best Creamy Potato Soup Reduce heat; cover and simmer until potatoes are tender, 20 25 minutes. in a dutch oven, melt butter. stir in flour until smooth. gradually add milk; bring to a boil. cook and stir until thickened, 1 2 minutes. add potato mixture (with cooking liquid) to saucepan. stir in salt and pepper. Learn how to make a lightened up version of potato soup with less butter and cream, but still creamy and delicious. this recipe uses yukon gold potatoes, chicken broth, milk, and cornstarch to create a satisfying and healthy bowl of comfort food. Directions. in a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. sprinkle in flour and cook, stirring for 2 minutes. add broth slowly, stirring as you add. add milk, potatoes, worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper. Instructions. place sliced potatoes into a stockpot and completely cover with 1″ of water. season with ½ tsp salt and cook 8 10 minutes or until potatoes pierce easily with a knife then drain. meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 tbsp bacon grease in the pot.
Best Creamy Potato Soup Kristine S Kitchen Directions. in a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. sprinkle in flour and cook, stirring for 2 minutes. add broth slowly, stirring as you add. add milk, potatoes, worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper. Instructions. place sliced potatoes into a stockpot and completely cover with 1″ of water. season with ½ tsp salt and cook 8 10 minutes or until potatoes pierce easily with a knife then drain. meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 tbsp bacon grease in the pot. Step 5. ladle soup among bowls. top each with a dollop of sour cream and scatter scallions, pickled jalapeños, and dill over. drizzle with oil. do ahead: soup (without toppings) can be made 3. Add vegetables, seasonings and broth; bring to a boil. reduce heat; simmer, covered, until potatoes are tender, 10 15 minutes. mix flour and milk until smooth; stir into soup. bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. stir in cheese and bacon until melted.
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