PERFECT POTATO SOUP
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
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
MY MOM'S EASY POTATO SOUP
I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.
Provided by The Nerdy Chef
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
- While waiting on the potatoes, sauté the onions in the butter.
- When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
- When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
- Salt and pepper to taste.
- Serve with cheese and bacon bits as desired.
Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
BEST EVER POTATO SOUP
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
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
ULTIMATE POTATO SOUP
This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!
Provided by THUMPER74137
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
- Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 22.5 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 469.3 mg, Sugar 1.6 g
MY POTATO SOUP
A recipe for potato soup was given to me by a friend and over the years I've modified it to suit my own taste. Every time I make this soup, I do something a little different, but this is the basic point from which I start. Prep and cooking times are approximate.
Provided by RecipeJunkie
Categories Chowders
Time 45m
Yield 1 c, 12 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice potatoes. Chop onion. Place both in pot with just enough water to cover and boil until potatoes are just tender. Drain, leaving about 1 inch water in bottom of pot.
- Mash potatoes to the consistency of your liking (I like my soup a little chunky, so I mash about 1/2 of the potatoes and leave the other half as is).
- Add in cream of celery soup (you can use any kind of cream soup you may like if celery is not your favorite), milk (you may use less or more than 2 c, again depending on the consistency you may like), french onion dip (may use FF or Lite onion dip to lower calories or, sour cream may also be substituted for less of an onion taste) and cheese (I use 2% Velveeta).
- Add seasoning to your taste and gently mix until all ingredients are blended.
- Let simmer on low until cheese is melted, stirring occasionally.
Nutrition Facts : Calories 187.4, Fat 1, SaturatedFat 0.6, Cholesterol 3.2, Sodium 24.4, Carbohydrate 40.6, Fiber 3.5, Sugar 4, Protein 4.9
BAKED POTATO SOUP MY WAY
I love potato soup. I also have mashed potatoes in the fridge frequently. When I mash my potatoes I always add butter and sour cream. They are delicious that way. When I made my potato soup I decided to use them instead of new potatoes. It was so good so now I always make my potato soup this way.
Provided by Gloria 15x
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon and reserve.
- Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
- Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
- Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
- Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
- Simmer for 10 minutes; do not allow to boil.
- Add cheese and green onion and heat until cheese melts.
- Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Nutrition Facts : Calories 453.5, Fat 25, SaturatedFat 13, Cholesterol 71.4, Sodium 1335.4, Carbohydrate 41, Fiber 2.8, Sugar 7.1, Protein 16.1
MY POTATO SOUP
This is the best potato soup ever!!! My boyfriend's mom gave me a recipe similar to this, but over time I adjusted the ingredients until it was just right! Absolutely delicious and 10 X more delicious the next day!!! This is the only soup we eat in winter, it is just awesome!!!
Provided by Chef Sunshine
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- (*The main thing for this recipe is the Parsley! It is very important!*).
- Peel potatoes and cut them into big bite-sized chunks.
- Add the 4 cups of water to a big pot, then add all of the potatoes. Add parsley at the same time -- usually half of a 1.25 oz bottle, about 6 tbs of parsley.
- (*the parsley should be very thick in the pot*).
- Bring to a boil then turn stove down to medium high, let boil for 15 minutes, or until potatoes are "cooked".
- Immediately add the can of cream of chicken and the can of evaporated milk, all of the onions, and 2-3 more tbs of parsley.Don't use the entire 1.25 oz bottle, should be about a tbs left in the bottle.
- While potatoes are cooking, dice the onions, can have big pieces of onions and slices as well -- the onions don't have to be diced into tiny little bits. It is better if the diced onions are bigger dices.
- Let all ingredients cook for about 20-30 minutes on medium or medium low. Halfway through turn down to low-medium. Add salt and pepper, and more butter if needed.
- (*I usually don't eat butter in my bowl, so I usually don't add the butter to the pot, just to the individual bowls, but this, again, is just another idea*).
- (*can replace the cream of chicken with cream of mushroom to make it more of a vegetarian meal*).
- The next day this is even better. I have even thought about cooking it and not eating it till the next day -- but this soup is too irresistable for me to be able to do this!:).
Nutrition Facts : Calories 317.3, Fat 10, SaturatedFat 5.4, Cholesterol 26.8, Sodium 371.2, Carbohydrate 49.7, Fiber 5.8, Sugar 4.3, Protein 8.9
MY MOM'S POTATO SOUP
My mom, the Galicianer, makes a mean potato soup that every eastern European native (or wannabe) will love. Easy, hearty, nourishes the soul.
Provided by Sarah Chana
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a soup pot and add water to cover, plus another few inches. Salt and bring to a boil.
- Once boiling, add the carrots, optional parsnips and s, parsley, dill, garlic.
- Bring to a boil, then simmer for about 1 hour.
- While soup is boiling, saute the onion in oil in a skillet. When the onions are golden, add flour to make a roux. Thin with a little bit of water. Bring to a boil to thicken and then add to the soup.
- Simmer a few more minutes and season to taste.
Nutrition Facts : Calories 159.9, Fat 0.2, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 36.3, Fiber 4.8, Sugar 3, Protein 4.2
EASY POTATO SOUP RECIPE
Bring a beloved dish to the table with our Easy Potato Soup Recipe. Our Easy Potato Soup Recipe is made simple with frozen hash browns and vegetables.
Provided by My Food and Family
Categories Home
Time 35m
Yield 14 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan on medium heat. Add onions and celery; cook 5 min. or until crisp-tender, stirring frequently. Add flour; cook 2 min. or until hot and bubbly, stirring constantly.
- Stir in milk gradually; cook 10 min. or until sauce comes to boil and thickens, stirring constantly.
- Add remaining ingredients; stir. Cook on low heat 5 min. or until 2% Milk VELVEETA is completely melted and soup is heated through, stirring constantly.
Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
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