Basic Potato Soup Food

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UNBELIEVABLY EASY POTATO SOUP



Unbelievably Easy Potato Soup image

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Provided by Vina7737

Categories     Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste

Steps:

  • Peel and cube potatoes.
  • Put in a saucepan along with the onions and celery.
  • Add water, but don't quite cover the vegetables.
  • Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
  • Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
  • Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
  • (It will take a lot of salt!).

BASIC POTATO SOUP



Basic Potato Soup image

My mother gave me this recipe for potato soup and it is extremely easy and tastes great. Substitute butter for the oil if desired. Regular bacon can be substituted for turkey bacon if desired.

Provided by Rutter Family

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

6 large red potatoes, cut into cubes, or more to taste
1 tablespoon vegetable oil
1 white onion, chopped
8 slices turkey bacon, chopped
¼ cup hot water
2 cubes chicken bouillon, or more to taste
20 fluid ounces evaporated milk
1 ½ tablespoons garlic salt
½ cup butter

Steps:

  • Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
  • Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
  • Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
  • Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 54 g, Cholesterol 61.7 mg, Fat 21.5 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 11.8 g, Sodium 1600.6 mg, Sugar 11.4 g

PERFECT POTATO SOUP



Perfect Potato Soup image

Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.

Provided by Marilee Wilson Mack

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16

6 russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
½ large onion, diced small
20 baby carrots, cut into 1/4-inch pieces
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4 green onions, finely sliced
1 dash paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
  • Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
  • Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
  • Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g

BACK-TO-BASICS EASY POTATO SOUP



Back-to-Basics Easy Potato Soup image

Only 6 simple ingredients and you have this rib-sticking vegetarian potato soup. It's super creamy (no cream or roux necessary) and comforting - yet SO easy to make!

Provided by Kare for Kitchen Treaty

Categories     Soup

Time 35m

Number Of Ingredients 8

4-5 medium russet potatoes (about 3 pounds) (peeled and diced; about 6 cups diced))
1 medium onion, diced (about two cups diced)
2 stalks celery, diced (about 1 cup diced)
1 carrot, peeled and diced (about 1/2 cup diced)
1 cup milk (2% dairy milk or unsweetened plain almond milk are both great)
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup chopped fresh parsley (optional)

Steps:

  • To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
  • Set on stove and turn to high.
  • Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
  • Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
  • Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!)
  • Serve. The soup will thicken as it cools.
  • To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.

Nutrition Facts : ServingSize 2 cups, Calories 228 kcal, Sugar 7 g, Sodium 648 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 4 g, Protein 7 g, Cholesterol 6 mg

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

UNBELIEVABLY EASY POTATO SOUP



Unbelievably Easy Potato Soup image

Keeping it simple! This creamy homemade potato soup is made with just a handful of ingredients, and still has the taste you crave. Add some cheddar cheese on top if you're feeling really crazy.

Provided by TBSP Kitchens

Categories     Lunch

Time 1h

Yield 6

Number Of Ingredients 6

5 large potatoes
2 green onions, plus more for garnish
1/4 teaspoon dried basil, or more to taste
Salt and pepper, to taste
Water (quantity will vary)
2 1/2 cups milk (plus more if needed)

Steps:

  • Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces.
  • Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes as well cooked and soft.
  • Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return any onions and basil the strainer catches to the pot.
  • Add 2 1/2 cups milk to potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency.
  • Season liberally with salt and pepper to taste. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onions if desired.

Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 8 g, TransFat 0 g

POTATO SOUP



Potato soup image

A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.

Provided by Darina Allen

Categories     Starters & nibbles

Yield Serves 6

Number Of Ingredients 7

55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced
900ml/1½pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
salt and freshly ground black pepper
freshly chopped herbs to garnish (optional)

Steps:

  • Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
  • Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
  • Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
  • Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
  • Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

EASY CREAMY HOMEMADE POTATO SOUP



Easy Creamy Homemade Potato Soup image

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Provided by Adam and Joanne Gallagher

Categories     Soup, Entree

Time 40m

Yield Makes about 7 cups of soup or 4 to 6 servings

Number Of Ingredients 15

3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 stalks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups stock or broth, see our chicken stock or vegetable broth
4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and fresh ground black pepper
1/4 cup cream, half and half, sour cream or plain yogurt
1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Steps:

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
  • Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
  • Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

Nutrition Facts : ServingSize About 1 cup, Calories 224, Fat 11.8g, SaturatedFat 6.9g, Cholesterol 30.7mg, Sodium 302.2mg, Carbohydrate 23.9g, Fiber 3.6g, Sugar 3.9g, Protein 7.4g

POTATO SOUP



Potato Soup image

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 11

6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
1 1/2 cups chopped yellow onion ( (1 medium))
1 1/4 cups peeled and diced carrots ((3 medium))
1 cup diced celery ((2 stalks))
2 (14.5 oz each) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Steps:

  • Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  • Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
  • Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
  • Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
  • Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
  • Add sour cream and mix well.
  • Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

HOMEMADE POTATO SOUP



Homemade Potato Soup image

Hearty Vegetarian Potato Soup Recipe - this creamy soup is a great family meal for busy weeknights!

Provided by Deb Clark

Categories     Soups and Stews

Time 30m

Number Of Ingredients 13

6-8 cups russet potatoes (peeled and chopped (3-4 large potatoes)
1 yellow onion (peeled and diced)
2 stalks celery (chopped)
1 clove garlic
4 cups vegetable stock
2 cups cheddar cheese (shredded)
1/2 cup Parmesan cheese (shredded)
1/2 cup sour cream or cream
1 teaspoon salt
1/2 teaspoon pepper
Pinch red pepper flakes
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Begin by chopping the onion and celery.
  • Heat a large pot on the stove over medium heat add the butter & olive oil then add the onions & celery - season with salt, pepper and red pepper flakes.
  • Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
  • Add the vegetable stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
  • Mash the potatoes with a potato masher. Make it as creamy or as chunky as you desire.
  • Remove from heat and stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!

Nutrition Facts : Calories 395 kcal, Carbohydrate 32 g, Protein 16 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1432 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BASIC + AWESOME CREAMY POTATO SOUP



Basic + Awesome Creamy Potato Soup image

Creamy Potato Soup - so simple and all-homemade, with carrots, celery, potatoes, milk, butter, flour, and bacon. perfect comfort food with no canned cream-of-anything soups.

Provided by Pinch of Yum

Categories     Dinner

Time 1h15m

Number Of Ingredients 9

6 slices bacon
4 tablespoons butter
2 cups mirepoix (celery, carrots, and onions, all minced)
3 cloves garlic, minced
1/2 teaspoon salt and/or seasoning (to taste, see notes)
1/4 cup all purpose flour
3 cups whole milk
1-2 cups chicken broth
2 russet potatoes, peeled and cubed

Steps:

  • Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.
  • Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.
  • Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.

Nutrition Facts : Calories 355 calories, Sugar 8.7 g, Sodium 488.4 mg, Fat 23.4 g, SaturatedFat 10.9 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 2.3 g, Protein 10.9 g, Cholesterol 51 mg

EASY POTATO SOUP



Easy Potato Soup image

Easy Potato Soup that's done in 45 minutes--it's creamy, buttery, cheesy comfort food! Top with bacon, scallions, and cheese.

Provided by Lucy Brewer

Categories     Soups

Time 35m

Number Of Ingredients 8

2 packages frozen chopped potatoes
1 onion, finely chopped
2 tablespoons olive oil or vegetable oil
1 quart unsalted chicken stock
1 pint half-and-half
2 sticks unsalted butter
1 cup sour cream
Salt and pepper to taste

Steps:

  • Cook potatoes according to package directions.
  • While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
  • Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
  • Serve with baked potato toppings: cheese, bacon, green onions.

Nutrition Facts : ServingSize 6 servings, Calories 683 kcal, Carbohydrate 40 g, Protein 13 g, SaturatedFat 30 g, Cholesterol 134 mg, Sodium 316 mg, Fiber 5 g, Sugar 4 g

CREAMY POTATO SOUP RECIPE



Creamy Potato Soup Recipe image

This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!

Provided by Karen

Categories     Main Course

Time 30m

Number Of Ingredients 15

4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
1 cup diced carrots (about 2 large )
1 clove garlic (mashed and diced)
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor is great)
1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
1 teaspoon kosher salt
1/2 cup butter (one stick)
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups milk (whole milk is best)
cheddar cheese
chopped green onions
chopped parsley

Steps:

  • Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
  • Peel the carrots and dice about the same size as the potatoes. Add to the pot.
  • Smash and mince 1 clove of garlic and add to the pot.
  • Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
  • Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
  • Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
  • Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
  • Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
  • Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
  • Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
  • Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
  • Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
  • Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
  • Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?

Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving

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From kfoods.com
Servings 6
  • Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.


EASY POTATO SOUP-CREAMY, RICH, PERFECT COMFORT FOOD!
Drain off all but 2 Tablespoon of rendered bacon fat. Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over …
From gonnawantseconds.com
Reviews 4
Category Soup
Cuisine American
Total Time 1 hr
  • In a large Dutch oven, cook the bacon over medium heat, until crisp. Remove cooked bacon; drain on a paper towel-lined plate. Set aside. Drain off all but 2 Tablespoon of rendered bacon fat.
  • Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over medium heat until vegetables are almost tender, 6-8 minutes. Sprinkle veggies with flour and continue to cook, stirring occasionally, for 1 minute.
  • Add potatoes, chicken stock, Better than Bouillon and milk. Gently bring the soup to a simmer, but do not boil (or the soup might break). Simmer until the potatoes are tender, 15- 20 minutes. Stir in the heavy cream.
  • Cool the soup slightly then ladle half the soup into a blender and blend until smooth. (Make sure the blender is only half filled-Hot soup will expand ). Pour back into soup pot and heat as needed. Adjust seasoning.


9 EASY VEGAN POTATO SOUP RECIPES - CLEAN GREEN SIMPLE

From cleangreensimple.com
5/5 (2)
Category Soup
Servings 6
Total Time 40 mins
  • Chunky Vegan Potato Leek Soup. Vegan, Gluten-free, Nut-free | Total time: 40 minutes. You’ve never had potato leek soup like this before. With chunky vegetables and plenty of seasoning, this fresh take on an old standby is worth trying out.
  • Easy Vegan Potato Soup. Vegan, Gluten-free, Nut-free | Total time: 30 minutes. Do you want to know the trick to making delightfully creamy vegan potato soup?
  • Vegan Potato Soup with Tempeh Bacon. Vegan, Nut-free | Total time: 45 minutes. Did someone say comfort food? This gluttonously good for you potato soup is sure to warm the soul.
  • Creamy Vegan Potato Soup with Coconut Milk. Vegan, Gluten-free, Nut-free | Total time: 50 minutes. Don’t let the simplicity of this recipe fool you, it delivers an impressive amount of flavor despite that relatively short list of ingredients.
  • Vegan Instant Pot Potato Soup. Vegan, Gluten-free, Low Fat | Total time: 35 minutes. Need a healthy yet filling weeknight dinner option the whole family will love?
  • Crock-Pot Potato, Corn And Jalapeno Soup. Vegan, Gluten-free, Low Fat | Total time: 8 hours. This unique potato soup recipe will bring some southwestern flair to your bowl.
  • Creamy Potato & Green Split Pea Soup. Vegan, Gluten-free, Nut-free | Total time: 40 minutes. This protein-filled potato soup packs a nutritional punch to keep you fighting through the cooler, shorter days of autumn.
  • Vegan Potato Kale Soup. Vegan, Gluten-free | Total time: 55 minutes. This recipe adds some greens to your bowl without sacrificing the hearty, creaminess that makes potato soup so delightful.
  • Vegan Smoky Broccoli Potato Soup. Vegan, Gluten-free, Nut-free, Low Fat | Total time: 55 minutes. Is it possible to emulate the cheesy, bacony flavor of traditional broccoli potato soup without using animal products?


SIMPLE POTATO SOUP FROM SCRATCH : 5 STEPS (WITH PICTURES ...
So many soup recipes today call for store bought specialties such as broth mixes, or expensive kitchen appliances like food processors. However, only simple household items found in nearly every kitchen around the world can complete this recipe for Potato soup. The recipe shown here serves 2 to 3, and can be made in under an hour. It requires access to simple kitchenware, …
From instructables.com
Estimated Reading Time 4 mins


POTATO SOUP | TRADITIONAL GERMAN RECIPES | SBS FOOD
Heat olive oil in a large saucepan over medium-high heat. Add carrot, celeriac, celery and leek. Cook for 5 minutes, or until softened. Add onion and cook for another 3–5 minutes, or until onion ...
From sbs.com.au
5/5 (1)
Servings 8
Cuisine German
Category Main


22 BEST POTATO SOUP RECIPES | RECIPES, DINNERS AND EASY ...
Simple potato-leek, fully-loaded potato and a Copycat Zuppa Toscana: when it comes to craveworthy potato soup recipes, Food Network has you covered.
From foodnetwork.com
Author By


BASIC POTATO SOUP - PLAIN.RECIPES
Directions. Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes. Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
From plain.recipes


BASIC POTATO SOUP - POTATO SOUP RECIPES
Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.
From worldrecipes.org


PINTEREST RECIPES POTATO SOUP EASY - ALL INFORMATION ABOUT ...
Potato Soup Recipes. Allrecipes has dozens of easy potato soup recipes, including loaded potato soup and potato leek soup, with hundreds of reviews and photos. a white ceramic bowl on a white plate holding creamy potato-leek soup garnished with green onion tops. Cream of Potato Soup. 6213806.jpg.
From therecipes.info


ALL RECIPES CORN & POTATO CHOWDER ~ EASY SOUP RECIPE ...
All Recipes Corn & Potato Chowder ~ Easy Soup Recipe Cooking Recipes Food Recipes. AllRecipes Published February 1, 2022 10 Views. 12 rumbles. Share. Rumble — All Recipes Corn & Potato Chowder ~ Easy Soup Recipe Cooking Recipes Food Recipes. Sign in and be the first to comment. 7m59s.
From rumble.com


POTATO SOUP RECIPES - BAKED, CREAMY, OLD FASHIONED & MORE ...

From tasteofhome.com


BASIC POTATO SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Unbelievably Easy Potato Soup Recipe - Food.com trend www.food.com. DIRECTIONS. Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don't quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don't …
From therecipes.info


EASY POTATO SOUP RECIPE – QUEEN RECIPES
EASY POTATO SOUP RECIPE. December 29, 2021 by admin · 0 Comment. INGREDIENTS. 3 cups Tasteful Selection White Delight Potatoes, diced ; 1/2 yellow onion, chopped; 1/2 tsp minced garlic; 2 cups chicken broth; 2 cups milk; 3 tbsp butter; 1/4 cup flour; Salt and pepper to taste; Optional: Shredded cheese, bacon and scallions for toppings; …
From rogos.info


EASY POTATO SOUP RECIPE (30 MINUTES!) FROM THE FOOD ...
Slow Cooker Potato Soup is the best comfort food and so simple. Try Crock pot loaded potato soup with potatoes. This soup is easy to make in the crock pot and packed with flavor too! #eatingonadime #crockpotrecipes #slowcookerrecipes #souprecipes #potatosouprecipe
From pinterest.ca


HOW TO MAKE POTATO SOUP - YOUTUBE
An easy and delicious creamy potato soup recipe that can be made in just one pot! ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓Loaded with bacon and creamy potato goodness, thi...
From youtube.com


BASIC POTATO SOUP RECIPES
Steps: Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don't quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
From tfrecipes.com


POTATO SOUP RECIPES | ALLRECIPES
Allrecipes has dozens of easy potato soup recipes, including loaded potato soup and potato leek soup, with hundreds of reviews and photos. a white ceramic bowl on a white plate holding creamy potato-leek soup garnished with green onion tops. Cream of Potato Soup . 6213806.jpg. Potato Leek Soup . Staff Picks . 168555.jpg. Absolutely Ultimate Potato Soup . Rating: 4.67 …
From allrecipes.com


5 POTATO SOUP RECIPES WITH AN EASY TWIST | 12 TOMATOES
5 Potato Soup Recipes with an Easy Twist. Victoria Brittain. On bitter, chilly days, nothing fits the bill better than a warming bowl of potato soup. Potato soup gets a refreshing remake with the aid of easy and affordable ingredient swaps. The once classic potato soup has a zippy new spin with these five easy potato soup recipes.
From 12tomatoes.com


ALL RECIPES STEAK AND POTATO SOUP (BEEF SOUP) SLOW COOKER ...
All Recipes Steak and Potato Soup (Beef Soup) Slow Cooker Recipe Easy Crockpot Dinner Recipes AllRecipes Published January 30, 2022 32 Views Subscribe Share
From rumble.com


GOOD POTATO SOUP RECIPES - GET EASY RECIPE VIDEOS - FOOD SAVVY
Good Potato Soup Recipes – Get Easy Recipe Videos. It takes about an hour to make, but there are only two steps to the recipe, so despite the lengthy time, it’s super easy good potato soup recipes. It would also be fun fare for a casual party. The white part of … Red potatoes or good old idaho russets will do just fine. 7 Hot Soup Recipes to Warm Your Soul (And Your Belly from …
From food-savvy.com


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