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I have made quite a few potato soups in my life and I have to say that this one absolutely turned out the best. Try it, I don't think you'll be disappointed! :)
Total Time: Under an hour
Yield: About 6 main dish servings
Source: Modified from a recipe in a childrens cookbook
I love all the details.
Everyone loves this on a cold winter day. We eat it like it is, but it also tastes good with cheddar cheese or bacon sprinkled on top!
Total Time: 2 hours cooking, 1/2 hour prep
Source: My sister, Eva.
This is a guide about making potato soup with milk. Milk can help make a rich, creamy potato soup.
This page contains baked potato soup recipes. Already cooked potatoes can make a delicious creamy soup.
This page contains potato and sausage soup recipe. A hearty dinner can be made adding sausage and some hot spices to a potato soup.
This page contains easy potato soup recipes. Homemade potato soup is probably one of the easiest and fastest soups to prepare.
This page contains chunky potato soup recipes. A tasty option to the traditional smooth cream of potato soup is to leave some of the potatoes chunky.
This page contains cheesy potato soup recipes. This creamy soup is easy to make, extremely delicious, and certain to become one of your favorite comfort foods.
Put first 5 ingredients into large saucepan. Saute vegetables until onion is soft and clear. Add potato, ham, chicken stock, salt, pepper and parsley.
Combine potatoes, onions, celery, carrots, margarine, bouillon cubes, and water in large saucepan. Bring to a boil. Cook over low heat for 15 minutes.
Cook potatoes and onion in salt water until tender. Add milk and butter. Heat (don't boil). Just before serving add 2 chopped hard-boiled eggs.
Cook veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat.
The evenings here in Iowa are getting cool so I know fall is not far away. This is a great cold-weather soup!
This is a favorite of my husband in the winter time, which here in Iowa will be on us before we know it!
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I am looking for a Potato Soup Recipe.
Helen R. from Tunnelton, WV
Here's one that came from my Mother!
Take 8 potatoes wash peel and dice.
Add one large onion diced. Cover with water and cook until done.
Mash potatoes up a little with potato masher, leave a few lumps. Add 2 cups milk and 2 cups heavy cream. Season with salt and pepper to taste.
Peel, chop and cook about 8 potatoes until very soft, meanwhile chop and saute in butter one large onion, 2 stalks of celery, stir into potatoes, add 16 oz sour cream, salt and pepper to taste. If there is any leftovers I have also added small can of chopped clams for clam chowder.
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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,
1/2 teaspoon salt, or to taste,
1 teaspoon ground white or
black pepper, or to taste,
5 tablespoons butter,
5 tablespoons all-purpose flour,
2 cups milk
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)
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.
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.
This baked potato soup recipe serves 6 to 8. (02/02/2010)
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
In 3 qt. saucepan, combine first 9 ingredients. Cover and simmer until tender, about 25 minutes.
In a large pot, place the cubed potatoes, onion, butter, salt and pepper together. Boil until the potatoes are tender.
In a skillet place about 2 Tbsp. of margarine or butter with some chopped onion and chopped celery and saute until tender.
Melt butter. Add onion, carrot, celery and garlic. Cook until onion is clear.
Saute' chopped onion in butter. Add salt, pepper, celery salt, and potatoes. Stir in 2 cups hot milk; simmer 5 minutes, stirring occasionally.
Melt about 1 Tbsp. of butter in a saucepan. When hot, add the chopped onion, paprika and potatoes, diced small.