Homemade Creamy Potato Soup Recipe
Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon!
Potato soup is a very simple to make, thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix.
Ingredients for this recipe:
• 12 ounces of chopped bacon
• 3 peeled and small diced yellow onions
• 3 small diced celery stalks
• 4 finely minced cloves of garlic
• ½ cup all-purpose flour
• 4 pounds peeled and medium diced russet potatoes
• 3 quarts chicken stock
• 2 cups heavy whipping cream
• sea salt and pepper to taste
• Worcestershire sauce to taste
• tabasco sauce to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
2. Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
3. Next, mix in the celery and garlic and sauté for 4-6 minutes.
4. Mix in the flour until completely combined.
5. Pour in the potatoes and stock and bring to a boil to thicken.
6. Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
7. Season with salt, pepper, Worcestershire, and tabasco sauce.
8. Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
For an impressive summer soup, watch Martha Stewart make this delicious, creamy corn chowder. Four cups of corn stock and five ears of corn go into this satisfying dish. Serve this meal hot, and garnish it with chives and hot sauce if desired.
#MarthaStewart #Corn #Chowder #Summer #Recipe #Food
Get the recipe at:
00:00 Introduction
00:21 How to Start The Stock
1:32 Prepping And Adding Potatoes
3:00 How To Thicken The Soup
4:21 Recombining The Separated Soup
4:46 How To Serve
5;38 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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Instant Pot Potato Corn Chowder Recipe | Vegan
Instant Pot Potato Corn Chowder is a quick and easy gluten-free, dairy-free, vegetarian and vegan soup recipe that is full of flavor! This healthy soup recipe can be ready-to-eat in under 30 minutes!
RECIPE:
INGREDIENTS:
2 Tbsp. olive oil
1 cup sweet onion finely diced
4 cloves garlic crushed
1 ¼ lb. red potatoes cut into 1-inch pieces
2 carrots cut into ½-inch cubes
16- oz. bag frozen corn
4 cups vegetable broth or chicken broth
½ tsp. thyme dried
½ tsp. rosemary dried
1 ¼ tsp. salt to taste
½ tsp. pepper to taste
¼ tsp. paprika
1 cup almond milk warm
3 Tbsp. tapioca starch
Green onions or chives optional
INSTRUCTIONS
Set 6-quart Instant Pot to the sauté function and add oil, diced onion, and crushed garlic. Sauté for 2-3 minutes.
Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, and paprika. Make sure to scrape the bottom of the pot to ensure no bits or pieces are stuck.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.
Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
While chowder is sitting, whisk together warmed almond milk and 3 tablespoons tapioca starch in a medium-sized bowl until smooth.
Turn Instant Pot on the sauté function and add milk-starch mixture. Stir for 4-5 minutes or until chowder has reached your desired thickness. If chowder is too thick, add more almond milk or broth.
Serve potato corn chowder with chives or scallions and enjoy!
Website:
Veg Chowder Soup || Foodopolis
#soup
#chowder
#Vegsoup
#chowdersoup
#potatosoup
VEGAN CORN CHOWDER RECIPE | Easy vegan soup recipe | The Edgy Veg
Today on The Edgy Veg, I’m going to show you how to make an easy creamy vegan corn chowder recipe! This vegan corn chowder recipe is thick & creamy, which is perfect as a fall and winter dish! It's also nut-free, and obviously dairy-free!
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This chowder recipe is basically a take on a vegan clam chowder recipe and potato corn chowder recipe together, but with many other vegetables... so it's very much a vegetable chowder dish that's vegan. Just go with me on this ;)
In terms of vegetables, this easy vegan corn chowder recipe is comprised of potatoes, onions, celery, carrot, and corn. Super simple, yet creamy & delicious. Once you make this recipe, you’re gonna want to slurp it right up! Oh, and don’t forget the bread for dipping.
To make this easy vegan corn chowder, you first want to start by heating oil in a large saucepan over medium heat. Then, add your onion, garlic, celery, carrots, potatoes to cook, stirring constantly until onions are translucent and vegetables are tender (about 4-5 mins).
Next, season with salt and pepper. Add vegan butter and stir to melt. Stir in flour, and cook for 2 mins while stirring constantly. Add wine, stirring to lift any bits stuck to the bottom of the saucepan. Add your broth, corn kernels, thyme and bring to boil. Reduce heat to simmer, cover, and cook for 15 mins or until the potatoes are tender.
Afterward, add soy milk (or your plant-based milk of choice), and simmer for 3-5 minutes. Season with salt and pepper to taste and garnish with greens of choice! Serve with toasted bread and voila!
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