Does anyone know of a tried and true potato soup recipe that is delicious?
By CNBS from OH
Just found this one recently and have made it several times this winter. Everyone loves it.
Fabulous Potato Soup
Since the potatoes do not have too much flavor, I started adding a teaspoon of beef or vegetable bouillon to the water used to cook the potatoes. It adds a nice flavor (02/01/2010)
I ran across this on the net a year or so ago when I had a bunch of potatoes to use. It is fabulous! My husband could eat this once a week (and I've got my potatoes baked today for use tomorrow!).
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
Actual ingredients 2gether cook time: 15 minutes
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
The first one is a girlfriends recipe and the second one is mine ;-)
Savory Bacon Chowder
Yield: 6 (1-cup) servings
Ham and Potato Soup
Good ole Appalachian Potato Soup
I cook my potatoes for soup in chicken broth. I use one or two 16 oz cans for up to 5 lbs of potatoes, peeled and chopped. Add 1 lb of onions chopped, one cup of finely diced celery and a pinch of nutmeg.
Cover the rest with water. Bring to a boil, reduce heat and simmer until tender and water thickens.
I use a potato masher and mash some of the potatoes and then add one or more cans of evaporated milk, little salt if needed until the right consistency is achieved. If you get it too thin, you can always add a few instant potato flakes to thicken it up. Serve in a soup bowl to which you add a spoonful of butter.
I really love this soup and serve it with cheesy corn muffins, just adding a cup of grated cheese to the corn muffin mix. (02/02/2010)
The easiest and least expensive version you will try:
In a stock pot, melt 1/2 stick of butter and 1/4 cup vegetable oil and add one chopped onion. Saute until soft but not brown. Add in one large bag of Southern style frozen hash browns (you can use shredded if the other style is not available). Stir and allow to cook until the potatoes are thawed but don't let the onion burn.
Add 8 cups of chicken broth (homemade is best but canned, cartons or bouillon will do.) Let simmer until the potatoes are cooked stirring periodically.
Put in an immersion blender and blend until most but not all of the potatoes are smooth. Add salt and pepper to taste and bring to the correct consistency with some milk, evaporated milk, cream or half-and-half.
Serve with shredded cheese and crumbled bacon. Ready in less than 30 minutes. (02/02/2010)
We absolutely love this recipe.
My Potato Soup
Yields: 5 servings
"This is a thick, hearty soup. Kids love this because of the cheesy flavor."
In a large stock pot add potatoes, onion with enough water to cover. Season with salt and pepper and simmer until vegetables become tender.
Pour off most of the water.
Mix 1 1/2 cups milk and flour together. When mixed thoroughly add to vegetables to 1 1/2 inch above vegetables. (May need more milk.)
Add cut up Velveeta cheese. If more cheese is wanted, may add more to your taste.
Simmer until cheese melts. (02/02/2010)
I have given this recipe to many people and they absolutely love it. The best part is it's so simple.
Preparation time approx. 20 min
Serves 6 (02/03/2010)
Wow, thanks for all of the delicious sounding potato soup recipes so far. I am going to print them out and I will have a "Potato Soup" cookbook! lol I can't wait to try each one. It may be a while before I can get back and post details about each one but I will try. Thanks again for taking the time to post your favorites! (02/03/2010)
We love this potato soup recipe. It's quick and easy to make.
Cheddar Potato Soup
Take potatoes out and mash them. Return to the pan. Stir in the cheese, milk, and pepper. Cook and stir over low heat until the cheese is melted. Yield: 8 servings.
By Hate Litter
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