Pollys Perfect Potato Soup Food

POLLY'S PERFECT POTATO SOUP

Ingredients:

• 6 medium potatoes, (about 4 pounds) peeled and cubed
• 3 cups whole milk
• 1/2 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1-1/4 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon seasoned salt
• 6 green onions, thinly sliced
• Optional: Shredded cheddar cheese and crumbled bacon

Steps:

• Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.

PERFECT POTATO SOUP

Ingredients:

• 6 russet potatoes, peeled and cut into 1/2-inch cubes
• 5 slices bacon, cut into 1/2-inch pieces
• 3 tablespoons butter
• 2 stalks celery, cut into 1/4-inch slices
• ½ large onion, diced small
• 20 baby carrots, cut into 1/4-inch pieces
• 2 teaspoons kosher salt, divided
• 1 ½ teaspoons freshly ground black pepper, divided
• 3 tablespoons all-purpose flour
• 2 cups half-and-half
• 1 ½ cups chicken broth
• ¼ teaspoon dried thyme
• ⅛ teaspoon cayenne pepper
• 1 dash ground nutmeg
• 4 green onions, finely sliced
• 1 dash paprika, or to taste

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
• Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
• Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
• Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

PERFECT POTATO SOUP

Ingredients:

• 6 slices thin bacon, cut into 1-inch pieces
• 3 carrots, scrubbed clean and diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 6 small russet potatoes, peeled and diced
• 1/2 teaspoon Cajun spice mix, plus more if needed
• Salt and freshly ground black pepper
• 8 cups low-sodium chicken or vegetable broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 teaspoon minced fresh parsley
• 1 cup grated Cheddar

Steps:

• Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
• Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
• Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
• Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.