Best 9 Jims Potato Soup Recipes

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

CHEF JOHN'S HAM AND POTATO SOUP

Steps:

• Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
• Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
• Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
• With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

JIM'S POTATO SOUP

Steps:

• In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

JIM'S TORTILLA SOUP RECIPE

Steps:

• Method: Place all ingredients, except the tortilla chips, green onion and cheese, in a heavy pot. Slowly bring to a boil and simmer until chicken and vegetables are cooked. Season with salt and pepper and cumin. Place tortilla chips in individual bowls; ladle soup into bowls and garnish with cheese and onion slices.

JEFF'S POTATO SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted.

JIM'S CHEESE SOUP RECIPE - (4.1/5)

Steps:

• Pour water in large stockpot and bring to boil. Add celery, onion, carrots and chicken base and simmer about 30 minutes, or until celery is tender but firm. Meanwhile, in heavy skillet, melt butter or margarine over low heat; add flour and mix constantly with wire whisk until smooth and free of lumps. Cook this roux 8 to 10 minutes, still over low heat, whisking constantly to prevent scorching. Reduce heat under soup to medium-low, add cooked roux to soup and continue to whisk until smooth and thick, 4 to 5 minutes. Add Cheese Whiz and grated cheese slowly and continue cooking until cheese is melted, whisking occasionally. Heat milk until warm in double boiler, or in microwave. Add to mixture slowly, whisking as necessary until smooth. Add milk until soup is desired consistency. (More milk may be needed after soup has been refrigerated.) Note: The original recipe called for 2 cups flour; in testing, we found 1 cup flour made the soup the thickness we preferred.

JB'S POTATO SOUP

Steps:

• Chop the onion and sautee in the vegetable oil until the onions are clear and soft.
• Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat, leave the peel on one or two of the potatoes; just wash it and chop it!).
• Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes, salt, pepper, and enough water to cover it all.
• Boil it all together until the potatoes are cooked. (If you're using the crock pot on high, it will still take all night.).
• Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other, and add all of the remaining ingredients. (Don't use both cheeses -- just pick one, please.) Mix it up and keep it over heat until the cheese is thoroughly melted.
• Finally, simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes.
• When you're ready to serve, mix one part soup with one part milk or water.

JIM'S POTATO PIZZA

Steps:

• Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Increase speed to medium high, and continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl.
• Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
• While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
• Preheat oven to 440 degrees. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil.
• Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.

SLOPPY JIMS

Steps:

• Mix ground beef and corned beef together well. Brown and drain. Add back to skillet.
• Mix together all ingredients and add to hamburger mixture. Cook on low until heated through, stirring often.
• Serve on buns.