Increase the heat to high, add 1 cup low-sodium chicken broth, and scrape up any browned bits from the bottom of the pot. Stir in 4 cups whole milk, 1 3/4 teaspoons kosher salt, and 1/4 teaspoon ...

Stir in chicken broth or vegetable stock; bring to a boil, stirring until smooth and thickened. Stir in half-and-half or milk, coarsely chopped potatoes and parsley.

2½ pounds russet potatoes (4-5 medium) 2/3 cup vegetable oil 5 ounces bacon, finely chopped 1 tablespoon unsalted butter 3 medium leeks, white and light green parts thinly sliced 1 small yellow ...

Back to school season is the perfect time of year to treat yourself to scrumptious, heart-warming soups and stews. We lo ...

Picture of baked potato soup courtesy of Lauren Lane. Ingredients 4 slices bacon, chopped 2 pounds russet potatoes, peeled and chopped 3 cups chicken stock 1/2 onion, chopped 3 cloves garlic ...

Pour over the chicken stock and water and then turn your slow cooker to medium and let cook for 4 to 6 hours. Gently mash some of the potatoes, then add the chopped spinach and milk, turning the ...