The versatile potato is the basis for a hearty soup that is easy to make and can be varied by adding additional ingredients. This page contains potato soup recipes.
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! :)
Approximate Time: Under an hour
Yield: About 6 main dish servings
Source: Modified from a recipe in a childrens cookbook
I am looking for a Potato Soup Recipe.
Helen R. from Tunnelton, WV
Baked Potato Soup
4 large potatoes, scrubbed Bake potatoes until fork tender Cut potatoes in half and scoop out (flake potatoes)--Chop 1/2 of the peels in small pieces (discard other half of peels)
In heavy kettle
Melt 2/3 cup butter
Add 2/3 cup flour (whisk together)
Add 1 and 1/2 quarts milk Stir constantly till thickened
alt and pepper to taste
Add potato and skins
Add 4 green onions -chopped (I use about 1/4 cup instant minced onion)
1 cup sour cream
1 and 1/2 cup crisp-cooked, crumbled bacon
5 oz. finely grated cheddar cheese (heat through) do not let it boil
Mix all over low heat until cheese melts
(When I do this at home, I sprinkle the bacon and the cheese on top of the hot soup--for group it will work better to have it all in the soup like the recipe says to do, I just like the bacon to stay really crisp.)
Saute the celery in bacon fat or olive oil for 5 minutes (I use bacon fat for flavor), then add the onions. Cook until nearly done, since the potatoes won't take long to cook. Add the cumin and hot pepper a minute or two before you add anything else - cumin benefits from a brief saute in oil. Then add in the potatoes and stir it all together to combine. Add water within about an inch short of covering the potatoes. Add the bouillon and the marjoram.
10 minutes before potatoes are done, add the sausage and simmer briskly. When the potatoes are tender, remove the sausage and keep warm. Mash some of the potatoes right in the pot, if you want the soup a bit thicker. Then mix the yogurt and milk and stir it in slowly, stirring the whole while. Bring the soup back to a simmer, and remove from heat. Serve.
By Copasetic 1 from North Royalton, OH
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.
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!
It finally turned a little cool here in south Texas with the much needed rain that came and stayed all weekend.
I use instant potato flakes to thicken my potato soup. What else would you use!
By Janette from Parkersburg, WV
I am looking for a recipe for frozen mashed potato soup.
By Julie from Windsor, ON
PS: I think you'll want to allow the potatoes to thaw in the refrigerator first.
Brown one medium onion in bacon fat. Add to one large can of tomato juice and one regular size can of cut/chopped tomatoes. Add bite sized pieces of potatoes.
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.
This soup was a bit hit with the family and was a great way to use up older veggies. The carrots and squash have it a lovely golden color and a rich flavor.
Cook potatoes until tender. Do not drain all of potato water off. Save enough for 1 can of water in soup can. Add soup; add Velveeta cheese to taste.
When making potato soup, add 1 can of cream of chicken soup and one can of cream of onion soup. Thicken the soup with instant mashed potato flakes. Add a little of the flakes at a time until you get the consistency you like. I also like to add about 1/4 cup of chicken soup base. You won't believe how good this is.
By Janette from Parkersburg, WV
Recipes for Baked Potato Soup
Put first 5 ingredients into large saucepan. Saute vegetables until onion is soft and clear. Add potato, ham, chicken stock, salt, pepper and parsley.
Saute celery and onions in margarine in a large pot until tender, but not brown. Add potatoes, carrots, water, bouillon or granules, salt, thyme, rosemary, garlic powder and pepper.
Combine potatoes, onions, celery, carrots, margarine, bouillon cubes, and water in large saucepan. Bring to a boil. Cook over low heat for 15 minutes.
I love the cheese and ham in this recipe!
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!
Recipe for Virginia Potato Soup. Cook veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat.
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid; set aside potatoes.
In 3 qt. saucepan, combine first 9 ingredients. Cover and simmer until tender, about 25 minutes. Add 3 1/2 cups milk and butter; heat through. Blend 1/2 cup milk into flour, stir into soup. Cook and stir until slightly thickened.
By Robin from Washington, IA