Creamy Potato Soup Food

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DELICIOUS THICK CREAMY POTATO SOUP



Delicious Thick Creamy Potato Soup image

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onion, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
1/3 cup grated parmesan cheese
1 cup full-fat milk (or use 2 cups half-and-half cream)
1 1/2 cups sour cream
1 tablespoon flour
salt & freshly ground black pepper (i use seasoned salt)
1 pinch cayenne pepper
grated parmesan cheese
green onion

Steps:

  • Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  • Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  • Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  • In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  • Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  • Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  • Sprinkle with grated Parmesan cheese and chopped green onions.
  • Delicious!

CREAMY POTATO SOUP



Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY POTATO SOUP



Creamy Potato Soup image

A wonderfully low-fat, creamy potato soup that's perfect for cool nights - but very easy to prepare!

Provided by lildebbie77

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 medium potatoes, cut in cubes
2 tablespoons butter
1 large onion, cut in a large dice
6 stalks celery, sliced
2 garlic cloves, minced
3 tablespoons flour
1 (5 ounce) can fat-free evaporated milk
2 cups vegetable broth
1/2 teaspoon smoked paprika
salt and pepper

Steps:

  • Start boiling potatoes.
  • In a soup pot, saute the onions and celery over medium heat for about 5-8 minutes, until it is soft.
  • Add the garlic and cook for another 2 or 3 minutes.
  • Add the flour and stir constantly for a minute.
  • Stir in the milk and vegetable broth; bring to a slow simmer for about 5 minutes.
  • Add paprika and season with salt and pepper.
  • By this time, your potatoes should be done - you don't want them to be falling apart, but just fork-tender. Drain the potatoes and divide in half.
  • Mash half of the potatoes and stir them into the soup. Simmer for another five minutes.
  • Add the remaining potato chunks, and adjust seasonings to taste - I added a bit more pepper and another dash of smoked paprika.
  • Serve with whatever toppings you like - bacon, fried onions, grated cheese, scallions, etc.

Nutrition Facts : Calories 373.3, Fat 6.3, SaturatedFat 3.8, Cholesterol 16.7, Sodium 150.7, Carbohydrate 70.6, Fiber 8.8, Sugar 9.3, Protein 10.7

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

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

CREAM OF POTATO SOUP



Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Provided by Lorraine

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

CREAM OF POTATO SOUP



Cream of Potato Soup image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Provided by Nimz_

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

  • In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
  • In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
  • When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
  • Reduce heat to medium and when the soup is NOT boiling.
  • Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
  • Add cheese and stir until melted.
  • Remove about half of the soup mixture and place in blender.
  • Blend until smooth then return to soup to thicken.
  • If it isn't thick enough, mix corn starch with cold water and add to soup.
  • Simmer on medium heat for about an hour or until it thickens stirring occasionally.
  • Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

CREAMY LOADED POTATO SOUP



Creamy Loaded Potato Soup image

This Creamy Loaded Potato Soup is smooth, creamy, and delicious. It can only be described as serious comfort food in a bowl that's quick and easy to make. A simple recipe perfect for a cold day.

Provided by Joanna Cismaru

Categories     Lunch     Soup

Time 55m

Number Of Ingredients 13

6 medium potatoes (cut into cubes and cooked)
8 slices bacon (thick cut)
1 onion (chopped)
4 cloves garlic (minced)
1 teaspoon basil (dried)
1 teaspoon oregano (dried)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup all-purpose flour
3 cups chicken broth (low sodium)
2 cups heavy cream
cheddar cheese
green onions

Steps:

  • Cook the potatoes: Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425 F degrees for about 45 minutes until fork tender.
  • Cook the bacon: Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
  • Saute veggies: In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
  • Make the soup: Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the heavy cream. Bring to a boil.
  • Finish the soup: Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
  • Serve and add toppings: Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.

Nutrition Facts : Calories 422 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 96 mg, Sodium 354 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

THE ULTIMATE POTATO SOUP RECIPE



The Ultimate Potato Soup Recipe image

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Provided by Sam Merritt

Categories     Soup

Time 30m

Number Of Ingredients 14

6 strips (uncooked) bacon (cut into small pieces)
3 Tablespoons butter (unsalted or salted will work)
1 medium yellow onion (chopped (about 1.5 cup/200g))
3 large garlic cloves (minced)
⅓ cup all-purpose flour ((42g))
2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1" (this was about 6 Large potatoes for me/1.15kg))
4 cups chicken broth ((945ml))
2 cups milk ((475ml))
⅔ cup heavy cream ((155ml))
1 ½ teaspoon* salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder**
⅔ cup sour cream ((160g))
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Steps:

  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g

QUICK CREAMY POTATO SOUP



Quick Creamy Potato Soup image

A yummy and easy to make potato soup. Kids love it.

Provided by Amanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
  • Brown onions in bacon fat over medium heat.
  • Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
  • Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g

EASY CREAM OF POTATO SOUP



Easy Cream of Potato Soup image

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

Steps:

  • In a saucepan combine chicken broth, onion, potatoes and dill weed.
  • Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  • Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  • In the saucepan, melt the butter.
  • Stir in flour, salt and pepper. Add the milk all at once.
  • Cook and stir until mixture is thickened and bubbly.
  • Stir in the potato mixture and cook until soup is heated through.
  • NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

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

CREAMY POTATO SOUP



Creamy Potato Soup image

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 12

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

CREAMY SAUSAGE AND POTATO BAKE



Creamy Sausage and Potato Bake image

This is a family recipe through multiple generations. Although it can make 6 main-dish servings, my family loves it so much that it's often just 3 double servings!

Provided by Pirendeus

Categories     Pork Casserole

Time 2h

Yield 6

Number Of Ingredients 10

1 (10.5 ounce) can condensed cream of celery soup
½ cup milk
½ cup chopped onion
½ cup chopped green bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
5 medium potatoes, peeled and thinly sliced, or more to taste
8 ounces fully cooked smoked sausage, sliced
1 tablespoon butter, cut into small pieces
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  • Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
  • Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
  • Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 38.4 g, Cholesterol 57.7 mg, Fat 23 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 10.3 g, Sodium 1255.8 mg

More about "creamy potato soup food"

CREAMY POTATO SOUP - THE TRAVEL PALATE

From thetravelpalate.com
  • Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess).
  • Saute onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes).


THICK AND CREAMY POTATO SOUP - FOOD FOLKS AND FUN

From foodfolksandfun.net
  • Wash the potatoes and cut them up, leaving the skins on. Transfer the potatoes to a bowl of water to soak while you cook the bacon.
  • In a large pot over medium-high heat cook the bacon until almost crispy. Drain off half the bacon grease.
  • Add the onion and cook until translucent and the edges are beginning to brown, about 4 minutes.


CREAMY POTATO SOUP (DAIRY-FREE) + FOOD SENSITIVITY ...

From 100daysofrealfood.com
  • In a large soup pot over medium heat cook the diced bacon while stirring until brown and crisp, 3 to 4 minutes.
  • Add the onion, carrot, and celery to the pot and cook until the onion begins to soften, 2 to 3 minutes.


CREAMY POTATO SOUP RECIPE - LAND O'LAKES

From landolakes.com
  • Place cubed potatoes in a 4-quart saucepan. Add enough water to cover. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Continue cooking 10-12 minutes or until potatoes are tender. Remove from heat; drain. Keep warm.
  • Melt butter in 10-inch skillet over medium-high heat until sizzling; add onions. Continue cooking 3-5 minutes or until onions are softened. Stir in chicken bouillon until dissolved.
  • Add onion mixture, milk, salt and pepper to cooked potatoes in same 4-quart saucepan. Pour half of soup mixture into 5-cup blender container. Cover; blend 25-30 seconds or until smooth. Return blended potato mixture to saucepan. Cook over medium heat 3-5 minutes or until heated through.


CREAMY POTATO SOUP - THESTAYATHOMECHEF.COM

From thestayathomechef.com
  • Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.
  • Return pot to medium-high heat. Add in onion and saute 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted. Stir in flour and cook an additional 2-3 minutes.
  • Slowly pour in chicken broth and milk. Add in celery and potato and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.


PERFECT POTATO SOUP RECIPE - HOW TO MAKE POTATO SOUP

From thepioneerwoman.com
  • Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.


CREAMY POTATO SOUP (GERMAN-STYLE) - RECIPES FROM EUROPE

From recipesfromeurope.com
  • Peel and cut the potatoes into small cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
  • Heat the oil in a large pot, add the chopped onion, and sauté it for a few minutes until translucent. Stir regularly. Add the potatoes and other vegetables to the pot. Sauté them for 2-3 minutes as well.
  • Now add your vegetable broth to the pot. The broth should just cover all the contents of the pot. In our case, this was approx. 7 cups of vegetable broth. It might be slightly more or less for you depending on the pot and the size of the vegetables you used.


CREAMY POTATO SOUP - HOUSE OF YUMM

From houseofyumm.com
  • Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
  • Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.


CREAMY POTATO & CHEESE SOUP | MRFOOD.COM

From mrfood.com
  • In a soup pot over medium-high heat, melt butter. Add celery and onion; sauté 5 to 7 minutes or until tender.
  • Add broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until potatoes are tender.
  • In a small bowl, combine flour, salt, pepper, and milk, whisking until smooth. Stir flour mixture into soup and cook until soup is heated through and thickened, stirring constantly. Add cheese and stir until melted. Now it’s time to ladle this up.


CREAMY POTATO SOUP WITH BACON RECIPE | MYRECIPES

From myrecipes.com
  • In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp and browned, 6 to 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble.
  • Discard all but 2 Tbsp. fat and return pot to medium heat. Add onion, garlic and thyme and sauté until onion is soft, about 7 minutes. Add potatoes and broth; bring to a boil. Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes. Working in batches, process in blender with sour cream until smooth. Season with salt and pepper.


CREAMY POTATO SOUP - THE RECIPE CRITIC

From therecipecritic.com
  • In a small saucepan, melt the 2 sticks of butter. Whisk in the 3/4 cup flour and add to your broth mixture slowly.


CREAMY POTATO SOUP - PLANT-BASED DIET RECIPE - SOUPS

From nutritionstudies.org
  • Chop onions, carrots and celery. In a large soup pan, sauté in vegetable broth until tender adding more broth if needed.


CREAMY SAUSAGE POTATO SOUP (DAIRY-FREE, PALEO, AIP) - FOOD ...

From foodbymars.com
  • SAUSAGE: Heat a stockpot or Dutch oven, over medium-high heat. Once hot, add in the sausage. Stir and chop the meat until you have sausage crumbles. Transfer to a plate and leave 1 tablespoon of grease in the pot. If there is no grease, add 1 tablespoon olive oil to the pot.
  • VEGGIES: In the same pot with grease or olive oil, melt 1 tablespoon of the ghee/fat. Add the diced carrots, celery, and onion and sauté 5-7 minutes or until tender. Add garlic and sauté 30 seconds more.
  • POTATOES AND SEASONING: Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper to taste, and 1 more tablespoon of ghee/fat. Mix well, and add in the broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork-tender.


CREAMY POTATO SOUP - COUNTRYSIDE CRAVINGS

From countrysidecravings.com
  • In a large pot brown the bacon, onion, and celery until onion is soft and translucent (about 5-7 minutes). Add garlic and stir for 30 seconds.
  • Stir in flour and cook for 1 minute to remove the raw flour taste. Stir in chicken broth and milk until well combined. Add potatoes and season with salt and pepper. Cover and simmer on medium-low to low for 10-15 minutes or until potatoes are tender. The smaller your potatoes the quicker they will cook.


CREAM OF POTATO SOUP - BETTER HOMES & GARDENS

From bhg.com
  • In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.
  • In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
  • In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.


CREAMY HAM AND POTATO SOUP - THE REAL FOOD DIETITIANS
Warm-up with this delicious and Creamy Ham and Potato Soup – a hearty comfort food favorite that’s creamy without the cream thanks to a little trick. This ham and potato soup recipe will quickly become a family favorite and it’s a great way to use up leftover ham. This post was originally published on November 29th, 2016. Updated on ...
From therealfooddietitians.com


CREAMY POTATO SOUP RECIPE - IAN KNAUER | FOOD & WINE
In a large heavy pot, heat the butter over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until pale golden ...
From foodandwine.com


POTATO SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons. Recipe | Courtesy of Doreen Fang. Total Time: 10 hours 55 minutes. 5 Reviews.
From foodnetwork.com


CREAMY POTATO SOUP - SWANSON - CAMPBELL SOUP COMPANY
Creamy Potato soup Cc C. March 7, 2020 The recipe was good but I decided to use coconut oil instead of butter and almond milk instead of milk, I also added scallions and topped it with chives and a teaspoon of sour cream and lots of cracked pepper. It was awesome! Potato soup Kimberly T. December 17, 2019 Really good. I Served with bacon crumbles, …
From campbells.com


EASY CREAMY POTATO SOUP RECIPE - WHITNEYBOND.COM
Yes, if you’d like 100% creamy potato soup with no chunks, use an immersion blender to blend all of the ingredients of the soup together in the pot before serving. If you don’t have an immersion blender, you can pour the soup from the pot into a large blender or food processor and blend the soup until it’s smooth.
From whitneybond.com


CREAM OF POTATO SOUP RECIPES | ALLRECIPES
Cream of Potato Soup Recipes. Find top-rated recipe for cream of potato soup, potato cheese soup, vichyssoise, potato chowder, and more. 6213806.jpg. Potato Leek Soup. a red bowl of creamy soup with chunks of potato, garnished with sliced green onions with sliced bread in the background. Potato Soup.
From allrecipes.com


HOW TO MAKE POTATO CREAMY SOUP? – FOOD & DRINK
How To Make Potato Creamy Soup? Cooking onions, carrots, and celery with butter until soft takes a short while. Add the garlic and rosemary and blend to a smooth consistency. Cook until you reach toasty levels by baking the veggies. Reduce the stock to a simmer and add the vermouth. The potatoes will be tender if you add some cooking until they ...
From smallscreennetwork.com


OUR TOP 20 CREAMY SOUP RECIPES | ALLRECIPES
Golden Potato Soup. Credit: RACINGGREY. Chicken noodle soup might be good for a cold, but if you're looking for a soup to truly satisfy, creamy soups are your friend. Smooth, hearty, silky, and decadent, they're liquid comfort. From chowders to potato soup and so much more, read on for our most popular creamy soup recipes.
From allrecipes.com


CREAM OF POTATO SOUP - CAMPBELLS FOOD SERVICE
Campbell’s® Condensed Cream of Potato Soup is just the beginning of any great recipe. Join Campbell’s in cooking in the kitchen with this rich and creamy Cream of Potato Soup. Customize and create with this Cream of Potato Soup, which starts with a rich broth, potato, and farm fresh cream for a smooth flavor. Just add a protein or veggies, or make it the start of your next …
From campbellsfoodservice.com


EASY CREAMY HOMEMADE POTATO SOUP - INSPIRED TASTE
More Comfort Food. If you enjoyed this creamy potato soup recipe, here are a few more favorites: If you have leftover potatoes, make potato salad! For the morning, try grating a potato and adding it to scrambled eggs. That’s what we do when making our easy breakfast tacos with potatoes and peppers. Potato soup is absolute comfort food, but so is this ultra-satisfying …
From inspiredtaste.net


OUR CREAMIEST AND DREAMIEST POTATO SOUP RECIPES
Makeover Cheesy Ham 'N' Potato Soup. This better-for-you version uses lean ham, canola oil, fat-free milk and reduced-fat cheddar cheese. Additional potatoes, whirred in the food processor, plus dry milk powder help keep the soup's thick creamy texture. —Taste of Home Test Kitchen. Go to Recipe.
From tasteofhome.com


CREAMY POTATO SOUP (FOOD STORAGE AND FAT-FREE STYLE)
In large pot, place potatoes, carrots, celery & onions (also broccoli if fresh). Add water + salt. Cook about 20 mins until tender. Add broccoli (if frozen), chicken base & milk. Simmer 5 mins. In saucepan melt butter, add flour and mustard. Stir to make sauce. Add to soup and stir until thick. Add cheese, stirring until melted.
From foodstoragemadeeasy.net


THE BEST EASY POTATO SOUP RECIPE (30 MINUTES!) - THE FOOD ...
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 cream of potato soup I’ve ever had. And it only takes about 30 minutes to make!
From thefoodcharlatan.com


SLOW COOKER CREAMY POTATO BACON SOUP (GLUTEN-FREE ...
This slow cooker creamy potato bacon soup recipe is incredibly easy to make, with there only being 4 main steps. The first is to get your slow cooker started. Do this by adding the broth, canned tomatoes, potatoes, onions, carrots, celery, and the spices (parsley, garlic, basil, salt and pepper) into the slow cooker insert.
From healthyheartyrecipes.com


CREAMY POTATO SOUP | POTATO SOUP | CREAMY SOUP | POTATOES
In a large pot, combine potatoes, water, celery, carrots, onion, parsley, salt, pepper, and broth over medium-high heat. Bring to a boil. Cover and reduce heat, simmering for 10 minutes. Combine the milk and flour to make a slurry, then gradually stir the milk and flour mixture into the soup, bring the soup to a boil then reduce to a simmer.
From potatogoodness.com


BEST HAM AND POTATO SOUP — HOW TO MAKE CREAMY HAM AND ...
Melt butter in a large pot over medium-high heat. Add the onion, carrot, celery, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until just tender, about 5 minutes.
From delish.com


CREAMY LEEK AND POTATO SOUP RECIPE - FOOD & WINE
Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the potato and chicken stock and bring to a boil.
From foodandwine.com


CREAMY POTATO & HAMBURGER SOUP - YUMMLY RECIPES
CREAMY POTATO & HAMBURGER SOUP – I swear that most of my soup concoctions are because I have a stuff in my freezer, fridge, and pantry that I have to use up. I was desperately trying to use up potatoes before we went to the States for Christmas, I had some ground beef in my freezer and always those frozen veggies. Well, This creamy potato & …
From ymmlyrecipes.com


[HOMEMADE] CREAMY POTATO SOUP : FOOD - REDDIT
YIELD: 6-8 SERVINGS THE BEST POTATO SOUP! This easy Potato Soup recipe is quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious. See notes above for possible variations, including how to make this soup vegetarian.
From reddit.com


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