Time 1h Yield 10 servings (2-3/4 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
Time 30m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Peel and cut potatoes into the size of your liking and add onion into a large pot. Add just enough water to cover your potatoes in your pot, add salt. Boil potatoes until soft. Do Not Drain! Add the milk, the butter, and the flour to the water. Heat stirring continuously until there are no more clumps of flour and butter has melted. You may add more salt and pepper. Serve and enjoy!
Time 30m Yield 2 servings Number Of Ingredients 9 Steps:
Put potatoes and garlic cloves in a saucepan. Cover with boiling water and boil until soft. Once softened, blend into a puree, covering ⅔ of the potato/garlic mixture with water and blending until smooth. Add milk, salt, and pepper to taste and blend to desired consistency. Pour soup back into saucepan and add the butter, stirring until it melts. Pour into a bowl and top with croutons, chilli flakes and parmesan to taste. Serve.
Time 50m Yield 12 Number Of Ingredients 13 Steps:
Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes. Gently mash potatoes into the soup to thicken to your desired texture. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins! Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
Time 50m Yield 12 Number Of Ingredients 13 Steps:
Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes. Gently mash potatoes into the soup to thicken to your desired texture. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.
