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This creamy potato soup makes a satisfying meal all by itself, with all of the smoky bacon and ham—even if you don’t go fully loaded with the cheese.
This rich and satisfying potato soup is made by cooking potatoes and onion in bacon grease before blending with cream and herbs for a cozy winter meal.
By Lauren Habermehl. Recipe by Coleen Morrissey, Sweet Valley, Pennsylvania. Tested by Taste of Home Test Kitchen. Taste of Home's Editorial Process. Updated on Aug. 26, 2024. Jump to Recipe. Save. This easy homemade potato soup recipe is a staple side for steak dinners at home or an amazing comfort meal on a chilly day. Now Trending.
10 mins. Cook Time: 20 mins. Total Time: 30 mins. I'm The Pioneer Woman and I have a confession to make about soup recipes. Are you ready? Here goes... *Ahem.* *Clearing my throat.* *Singing a couple of scales to warm up.* I'm picky about potato soup. It's true. It can't be too creamy, with no variance in texture. It can't be too lumpy.
Something savory today! Savory, creamy, and loaded with bacon, sour cream, and cheese. You guys already know that we don’t exactly do health food around here, right? 😉.
NO HEAVY CREAM! Ham soup filled to the brim with soft, tender potatoes, carrots, celery, onion and garlic. You can even make your own ham broth using a leftover ham bone. Everyone is guaranteed to fall in love with this dish, even picky eaters! HAM AND POTATO SOUP. There’s nothing more comforting than a hearty bowl of hot soup.
1. Cook the ham and mirepoix: Melt the butter in a large soup pot or Dutch Oven set over medium heat. Add the ham, celery, diced onion, and a pinch of salt (about 1/4 teaspoon). Cook until the ham is golden and the veggies have softened, stirring often. Add the garlic and continue to cook for an additional minute. 2.
Bacon – crumbled bacon is the traditional potato soap ingredient, but you can substitute cubed ham if desired. Potatoes – our favorite potatoes for soup are Russet or Idaho potatoes but Yukon gold potatoes also work well. NOTE: If you’re using Yukon potatoes, the skin may be left on.
Sauté bacon in a large stockpot or Dutch oven over medium high heat (no cooking oil needed) until crisp, about 3-4 minutes. Set the bacon aside on a plate. Make the bulk of the soup. Add onion and potatoes and sauté for 1-2 minutes until fragrant. Stir in flour and mix well to combine until flour is fully incorporated.
Pour in the heavy cream and let the soup simmer for another 5 minutes. In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry. Whisk the slurry into the simmering soup and cook for 1 more minute. Stir in half of the cooked bacon. Season with salt, pepper, and cayenne to taste.