Time 1h30m Yield 10-12 serving(s) Number Of Ingredients 11 Steps:
In a large kettle, combine chicken broth and cubed potatoes and bring to a boil. In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies. When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth. Reduce heat to medium and when the soup is NOT boiling. Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy. Add cheese and stir until melted. Remove about half of the soup mixture and place in blender. Blend until smooth then return to soup to thicken. If it isn’t thick enough, mix corn starch with cold water and add to soup. Simmer on medium heat for about an hour or until it thickens stirring occasionally. Serve with crispy sour dough bread or Aroostook’s Refrigerator Rolls and enjoy.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a saucepan combine chicken broth, onion, potatoes and dill weed. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender. Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture. In the saucepan, melt the butter. Stir in flour, salt and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the potato mixture and cook until soup is heated through. NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese – swiss and cheddar are great in this soup.
Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.
Yield 6 Number Of Ingredients 19 Steps:
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 and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Yield 8 Number Of Ingredients 7 Steps:
Saute bacon and onions, in a medium saute pan, until browned. Set aside. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.
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 1h35m Yield 7 servings. Number Of Ingredients 13 Steps:
Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.
Yield 8 Number Of Ingredients 7 Steps:
Saute bacon and onions, in a medium saute pan, until browned. Set aside. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.
Yield Serves 4 Number Of Ingredients 9 Steps:
Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.
Time 30m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.
Yield 8 Number Of Ingredients 7 Steps:
Saute bacon and onions, in a medium saute pan, until browned. Set aside. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.
Yield 8 Number Of Ingredients 7 Steps:
Saute bacon and onions, in a medium saute pan, until browned. Set aside. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.
