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3 days ago · Leftover mashed potatoes provide a versatile base, adding a velvety richness and creamy smoothness to your soup. Selecting the Perfect Mashed Potatoes. Not all mashed potatoes are created equal. For the best soup results, choose mashed potatoes made with russet potatoes or Yukon Gold potatoes, as they have a higher starch content, resulting in ...
2 days ago · The foundation of a great potato soup lies in the selection of the right potatoes. Starchy varieties, such as Russet or Yukon Gold, are ideal as they break down easily, creating a creamy texture. Avoid waxy potatoes like Red Bliss, as they tend to hold their shape and result in a soup with a chunky texture. Cutting the Potatoes
1 day ago · 12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into ½-inch cubes; 3 cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip) 2 teaspoons Worcestershire sauce (optional) Chopped parsley, for serving (optional)
5 days ago · Flourishing the Flour. Whisk the flour into the sautéed onion and garlic. Cook for 1 minute, stirring constantly, to create a roux. Broth and Milk: The Liquid Symphony ...
2 days ago · ~Wash and peel 2 pounds of russet potatoes. ~Cut into about 2 to 3 inch pieces. ~Place potatoes, 4 cloves minced garlic, 4 tablespoons heavy cream, 4 ounces cream cheese, 1/4 cup butter, 6 slices cooked and crumbled bacon, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon dried rosemary leaves (or 1 sprig) in a food saver bag.
4 days ago · Return soup to pot and stir in the heavy cream, for a creamier soup, Ladle soup into bowl and add garnish with home fresh herbs or your choice of toppings. Serve with crusty bread. Leftovers can be stored in the fridge in an air tight container for up to 2-3 days. Recipe Notes. I like my soup on the brothier side.
4 days ago · Stir in sausages, garlic, parsley, thyme and salt and cook 1-2 minutes. Add broth and potatoes. Cover and reduce heat to medium-low. Cook for 10 minutes or until potatoes are tender. Whisk together milk and corn starch and stir into skillet. Cook and stir until thickened. Add cheese and stir until melted.
