Time 45m Yield 6 Number Of Ingredients 12 Steps:
Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed. Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes. Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
Time 6h15m Yield 10 servings. Number Of Ingredients 7 Steps:
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.
Time 45m Yield 6 Number Of Ingredients 12 Steps:
Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed. Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes. Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
cook bacon and garlic in pan til bacon is crisp. add potato stock and water bring to boil. reduce heat simmer covered til potato is just tender. add sour cream stir til heated through. remove from heat stir in parsley. IF you want your soup a bit thicker I quickly use a hand held blender and pulse it a couple of times but dont completely blend it or it will be too thick still leave some potato chunks. tastes even better the next day. you can also use 1kg of bintje or pink fir apple potatoes.
Time 40m Yield 7 servings. Number Of Ingredients 10 Steps:
In a large saucepan or Dutch oven coated with cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture., Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.
Time 45m Yield 7 serving(s) Number Of Ingredients 10 Steps:
In large saucepan coated with nonstick cooking spray saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture. Puree remaining mixture in batches in a blender or food processor and return to the pan. Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture. Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.
