The Ultimate Potato Soup Recipe | Allrecipespoint

The Ultimate Potato Soup Recipe

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The Ultimate Potato Soup Recipe
  • Serves: 8 People
  • Prepare Time: 20 minutes
  • Cooking Time: 30 minutes
  • Calories: 570
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Now your party becomes good if you add Ultimate Potato Soup to the party menu.
Follow my grandma's potato soup best recipe.

It is not good for those people that follow a dieting plan because he contains high calories

Ingredients

Directions

  1. Place the bacon in a soup pot over medium heat. Cook the bacon until done. Remove bacon from pot, and set aside. Drain off all but 4 tablespoons of the bacon fat.
  2. Add the onion, celery and cook for 5 minutes or until the onion is translucent. Then add garlic cook more for 1-2 minutes. Add potatoes, Sauté the potatoes for 4-5. Return bacon to the pot, add the chicken stock. Cover, and boil until potatoes are tender.
  3. In a saucepan heat the butter over medium to high heat. Then add flour, stirring constantly, cook for 1-2 minutes. Add heavy cream, cilantro, and tarragon. Cook stirring constantly, until thickened. Add the cream mixture to potato mixture. Puree about 1/2 the soup, and return
  4. to the pot. Add sea salt and ground black pepper.

Question/Answer

Which type of potatoes is best for soup?

russet potato or Yukon gold is best.

Can we freeze potato soup?

No, its taste change.

How many days is homemade potato soup good for?

up to 3 or 5 days is best.

How do we keep potatoes from getting mushy in soup?

Add a little bit of vinegar in cooking water.

The Ultimate Potato Soup Recipe



  • Serves: 8 People
  • Prepare Time: 20 minutes
  • Cooking Time: 30 minutes
  • Calories: 570
  • Difficulty: Easy

Now your party becomes good if you add Ultimate Potato Soup to the party menu.
Follow my grandma's potato soup best recipe.

It is not good for those people that follow a dieting plan because he contains high calories

Ingredients

Directions

  1. Place the bacon in a soup pot over medium heat. Cook the bacon until done. Remove bacon from pot, and set aside. Drain off all but 4 tablespoons of the bacon fat.
  2. Add the onion, celery and cook for 5 minutes or until the onion is translucent. Then add garlic cook more for 1-2 minutes. Add potatoes, Sauté the potatoes for 4-5. Return bacon to the pot, add the chicken stock. Cover, and boil until potatoes are tender.
  3. In a saucepan heat the butter over medium to high heat. Then add flour, stirring constantly, cook for 1-2 minutes. Add heavy cream, cilantro, and tarragon. Cook stirring constantly, until thickened. Add the cream mixture to potato mixture. Puree about 1/2 the soup, and return
  4. to the pot. Add sea salt and ground black pepper.


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