Adjust seasoning to taste by adding salt, if desired. Slice the potatoes in even slices.

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Simmer until hot, but do not boil.

Dutch oven potato soup recipes. Add potatoes and cook for 4 minutes, stirring occasionally. Use your dutch oven as decor. Cover and cook on medium to low burner for 35 to 45 minutes.

Creamy potato soup recipe featuring le creuset. Heat oil and butter in a dutch oven over medium heat. Cook and stir until leeks are tender, about 8 minutes.

Add chunks of cream cheese. Stir in chicken broth, potatoes, and pepper; Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.

Keep repeating layers until oven is full. Cooking cover and cook over medium heat until tender. When potatoes are done sprinkle with another layer of.

Add soup to the potatoes in the dutch oven. Scrub and peel the potatoes. Place a few slices of butter in the bottom of the dutch oven.

Drain off most of the bacon grease but leave about 1/4 cup or so to use to cook potatoes. Puree mixture, remaining potato mixture, bacon and onions back. Add potatoes, leeks, and celery;

Remove bacon and drain on paper towels, reserving half for garnish. Layer potatoes, onions, cheese, bacon, and spices then dot with butter. Garnish with chives, crumbled bacon, cheddar cheese and sour cream if desired.

The trick is to have it made up ready to use. Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley. It also makes a wonderful serving dish for hot coco or cider.

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I like to leave mine on my stove as decor year round. Layer sliced potatoes in the dutch oven and salt and pepper to taste. With a large fork, mash the potatos into small pieces.

This is my favorite size for soups, sauces noodles and warm drinks. When storing leftovers, you can store them in the dutch oven itself with the lid, in an. Chop bacon and add to soup.

Caldo verde, a traditional portuguese soup of shredded greens, potatoes, and sausage, is slightly thickened by partially mashing some of the potatoes. After you make this easy dutch oven stew, you will want to store the leftovers in the refrigerator. Mine is the 7.25 quart.

To use in place of canned cream soups in casseroles or as a base for. Switch out the color to match your color scheme. Lightly oil or spray 10 inch dutch oven.

Pour liquid over the top. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Remove bacon but leave grease in dutch oven.

Mash potatoes in broth until smooth. Layer the sliced potatoes, bacon, and onions. Place the fried bacon back in the pan.

Cook bacon and onion in 4 quart dutch oven, drain and place on. In a heavy duty sauce pan, melt the butter over. Layer about 1/4 of the dutch oven with.

Simmer for 15 minutes, until potatos are soft. Turn the potatoes every 15 to 20 minutes. Whisk over low heat until soup has thickened and cheese has melted.

It is much lower in fat and salt than the canned versions. Top with a stick of butter and season with pepper and salt and other seasonings of our choice. Check often you may need to add more moisture.

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Add garlic and cook until fragrant, about 1 minute. Open mushroom soup and whisk in a bowl until lumps are almost gone. Our soup, thickened with pureed potatoes and olive oil , is silky smooth, and by increasing the amount of potato and sausage, we’ve turned this simple first course into a hearty and filling meal.

Combine broth, potatoes, onion and spices in oven.

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