Potato Soup 3-Ways | Rachael Ray Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Potato Soup 3-Ways | Rachael Ray

RACHAEL RAY SHOW
41Ingredients
55Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
5 SERVINGS
  • 4 tablespoons butter
  • 1 large onion (chopped)
  • 4 cloves garlic (sliced)
  • salt
  • white pepper
  • black pepper
  • 1/4 cup flour
  • 1 quart bone broth (chicken, or stock or vegetable stock)
  • 2 cups whole milk (or warm half-and-half)
  • 2 1/2 pounds Yukon Gold potatoes (peeled and diced)
  • 1/2 cup sour cream (or whole milk yogurt)
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 8 ounces cheddar (Irish)
  • 1 tablespoon olive oil
  • 3/4 pound corned beef (thick-cut  from deli, cut into batons)
  • 1 tablespoon butter
  • 1 shallot (quartered and thinly sliced )
  • 1 tablespoon sage leaves (thinly sliced, or 1 teaspoon dried  )
  • 1/2 savoy cabbage (small, cored, halved and shredded )
  • 1 teaspoon caraway seeds
  • salt
  • pepper
  • 8 slices bacon (meaty)
  • 1 cup sour cream (  or Greek yogurt )
  • 2 tablespoons prepared horseradish
  • 1 teaspoon coarse black pepper
  • 1/4 cup chopped fresh chives (finely)
  • salt (to taste)
  • 8 ounces sharp white cheddar (shredded )
  • 2 broccolini (bundles, cut into bite-sized pieces)
  • salt
  • 1 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch (—make a slurry with a splash of water )
  • 1/2 teaspoon powdered garlic (or granulated)
  • 1/2 teaspoon powdered onion (or granulated)
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • freshly grated nutmeg (to taste, about ⅛ teaspoon)
  • 1 cup cheddar cheese (shredded yellow, about 4 ounces)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop