Heat oil in a large saucepan on medium heat. Add the bacon and garlic and stir with a wooden spoon until the bacon is crisp.
Add 2 cups water, potato and stock. Bring to a boil on high heat. Reduce heat to low; cover and simmer for about 10 mins or until the potato is tender.
Add the sour cream to the soup and stir until the cream is just heated through (do not let it boil or the soup may curdle). Remove from the heat. Stir in the parsley.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
large saucepan, heat butter and oil together over high heat
cook bacon and garlic in pan til bacon is crisp.
add potato stock and water bring to boil.
reduce heat simmer covered til potato is just tender.
add sour cream stir til heated through.
remove from heat stir in parsley.
IF you want your soup a bit thicker I quickly use a hand held blender and pulse it a couple of times but dont completely blend it or it will be too thick still leave some potato chunks. tastes even better the next day.
you can also use 1kg of bintje or pink fir apple potatoes.
Cook bacon. Drain and crumble. Set aside.
Saute onion in oil.
Bring half and half and cream of potato soup to a slow simmer.
Add cooked rice, crumbled bacon, sauted onion. Simmer 5 minutes.
Add cheese, stir until melted and serve.
Cook bacon in a large stockpot
Saute onion with butter until golden brown.
Add cream of chicken and potato soup with milk, basil, thyme, salt, pepper, fried bacon and rice.
Heat on medium heat until milk starts to form little bubbles around the pan and milk has risen about 1/4 inch.
Pour into bowls and sprinkle cheese on it and parsley. Serves 4 to 6 people.
Cook bacon until crisp in 3-quart saucepan, remove and drain well on
In a large saucepan, cook bacon until crisp; drain.
Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper.
Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.
Add cheese; stir until cheese is melted and the soup is heated through.
Garnish with green onions if desired.
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
lk mixture into the stockpot, and cook soup until heated through. Serve
dium heat. Cook the onion and garlic, stirring, for about
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
ake the soup). Remove the bacon from the pan and set it
Combine beef broth, water, potato, garlic, onion, and red chile pepper in a
rom heat, and drain most of the rendered bacon drippings, reserving
Heat a medium soup pot over medium-high heat