I would like a good recipe for potato soup. There is a truck stop in Lincoln, Neb. that has the BEST potato soup, I wish I could get their recipe.
Theresa from Hibbing, MN
I have made the following recipe I found at allrecipes.com, several times and we love it.
Delicious Ham and Potato Soup
Prep Time: 20 Minutes,
Cook Time: 25 Minutes Ready In: 45 Minutes,
Yields: 8 servings
3 1/2 cups peeled and diced potatoes,
1/3 cup diced celery,
1/3 cup finely chopped onion,
3/4 cup diced cooked ham,
3 1/4 cups water,
2 tablespoons chicken bouillon granules,
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Note: I probably use more closer to 4 cups of potatoes and I cook it longer.
I just recently got this recipe and have not had a chance to try it yet, but the girls at work have made it and love it.
Baked Potato Soup
4 large baking potatoes,
6 cup milk,
4 green onions (sliced),
1 1/4 cup cheddar cheese (shredded),
2/3 cup margarine,
3/4 tsp. salt,
10 pcs. bacon (fried, then crumbled),
4 oz. sour cream,
2/3 cup flour,
1/2 tsp. pepper
Bake potatoes. When cooled cut in half and use for or hands to crumble insides out of skins. Melt margarine in soup kettle and add flour. Cook, stirring constantly until smooth. gradually add milk and cook until thick and bubbly. Add potatoes, salt, pepper, half the onions, half the bacon, and 1 cup cheese. Cook until heated through, then stir in sour cream. Garnish with remaining onion, bacon & cheese.
Ultimate Potato Soup
I don't remember where I got this recipe, but everyone I serve it to says its the "best ever" (even those who didn't think they liked potato soup!).
1 lb bacon,
2 stalks celery, diced,
1 onion, chopped,
3 cloves garlic, minced,
8 large potatoes, peeled and cubed,
4 cups chicken stock or bouillon (enough to cover potatoes),
3 Tbsp. butter,
1/4 cup flour,
1 cup heavy cream (or half & half or whole milk),
1 tsp. dried tarragon,
1 Tbsp. chopped fresh cilantro,
salt and pepper to taste
In a Dutch oven, cook the bacon over med heat until done. Remove bacon and set aside, drain off all but 1/4 c of the bacon grease.
In the 1/4 cup of grease, sauté the celery and onion until onion turns clear. Add the garlic and continue cooking for 2 minutes. Add cubed potatoes and toss to coat, sauté for 4 minutes, Return the bacon to the pan and add enough chicken stock to just cover potatoes. Cover, simmer until potatoes are tender but not mushy.
In a separate pan, melt butter over med heat. Whisk in the flour, cook, stirring constantly for 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring mixture to a boil, stirring constantly until thickened. Stir the cream mixture into the potato mixture. Puree about 1//2 the soup, and return to the pan and mix well. Adjust seasonings to taste.
I hope your family enjoys this as much as ours!
And absolutely nothing healthy about it and you probably can feel your arteries clogging just when you read the recipe, but we all must indulge every once in a while, right?
1 stick butter,
1 med onion - minced,
1 cup grated carrot,
1/2 cup of chopped celery
Saute these together until tender. I usually just chop the onions and carrots.
Add: 4 cans cream of potato soup,
1 lb grated Velveeta cheese (if I buy the block I just slice it up),
8 oz sour cream,
4 cups milk,
salt and pepper to taste.
I usually put this in a big crock pot and just slow cook it all day.
P.S. There are a lot of ways to make this healthier; reduced fat soups, sour cream, don't use as much butter/margarine, fat free milk, etc. I just wrote the recipe as I have it.
And sometimes, I throw in some broccoli and/or cauliflower if I have it, or some ham and bacon, whatever you feel like pretty much will work in here!
Here is one of my favorites. Enjoy!
6 potatoes, peeled and cubed
2 leeks, chopped
2 onions, chopped
1 rib celery, sliced
4 chicken bouillon cubes
1 Tbsp. dried parsley flakes
5 cups water
1 Tbsp. salt
Pepper to taste
1/3 cup butter
13 oz. can evaporated milk
1. Combine all ingredients except milk and chives in slow cooker.
2. Cover. Cook on low 10-12 hours, or high 3-4 hours. Stir in milk during last hour.
3. If desired, mash potatoes before serving.
4. Garnish with chives.
Add one carrot, sliced, to vegetables before cooking.
Instead of water and bouillon cubes, use 4-5 cups chicken stock.
This is for instant potato soup mix but it is really good. 2 1/2 cups instant potatoes, 1 1/4 cups powered coffee creamer, 1 package chicken gravy mix, 2 teaspoons dry onion powder, 2 teaspoons chicken granules. Put in a air tight container that will hold 4 cups and shake to mix. To serve use 1 cup boiling water and 1/2 cup mix, stir well and let set 3 minutes. Other spices can be added for your taste. (11/17/2007)
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