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Potato Soup Recipes

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Potato Soup Recipes

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.

Solutions: Potato Soup Recipes

Read and rate the best solutions below by giving them a "thumbs up".

Recipe: Hearty Potato and Sausage Soup

Bowl of the soup, some on spoon, and sausage on the side.This is a bit of a change for potato soup, a little heartier and spicier than the usual, with a touch of heat. I don't slice the sausage up, I just cook it in the soup to heat the sausage up, and give the soup a little more flavor. I did it this way to please the household, but slicing the sausage up to add to the soup would be really good.

Ingredients:

  • 4 stalks celery, sliced
  • 2 medium onions, chopped
  • 2 or more small, mildly hot red peppers, sliced
  • cumin to taste (start with 1 tsp, I add 1 Tbsp.)
  • marjoram to taste (start with 1 tsp, I add 2 tsp.)
  • ham bouillon to taste (I add 1 tbl)
  • 2 quarts potatoes peeled, chopped to be bite-size
  • water to nearly cover the potatoes
  • one package of sausage, your choice (heat and serve)
  • 1 cup milk
  • 1/2 cup thick, plain, unsweetened yogurt, or sour cream

Directions:

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.

Servings: 8
Prep Time: 30 Minutes
Cooking Time: 45 Minutes

By Copasetic 1 from North Royalton, OH

Recipe: German Potato Soup

German Potato Soup

This is a very hearty and healthy soup that is made almost completely of vegetables. It feels like a rich creamy winter soup, but only has about 250 calories a serving and tastes great!

Approximate Time: 2 hours

Yield: 8 (1 1/2) cup servings

Ingredients:

  • 1 Tbsp olive oil
  • 10 Slices slices turkey bacon (about 2/3 package)
  • 1 medium onion
  • 2-4 leeks
  • 4 medium carrots
  • 1 head cabbage
  • 8 cups chicken broth (or vegetable broth)
  • 6 potatoes
  • 2 bay leaves
  • 2 tsp caraway seeds
  • 1/2 tsp salt (or more)
  • 1/2 tsp ground nutmeg
  • 8 Tbsp nonfat plain yogurt, for serving
German Potato Soup

Steps:

  1. Cube potatoes. Chop bacon, onion, leeks*, and carrots. Shred cabbage. I used a food processor to make quick work of this. German Potato Soup
  2. Heat 1 Tbsp. olive oil in a large saucepan over medium high-heat. Saute' turkey bacon, onion, leeks, carrots and cabbage. Cook stirring frequently for 7-10 minutes or until vegetables soften.German Potato Soup
  3. Add broth, potatoes, bay leaves, caraway seeds, pepper, salt, and nutmeg to vegetables. German Potato Soup
  4. Bring to a boil stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally for for about 30 minutes, or until potatoes are soft.German Potato Soup
  5. Place 4 cups of soup in the food processor or blender, cover and blend until smooth. An immersion blender would have been great for this step if I'd had one :)

    I did go through with a slotted spoon to catch any large potato chunks and blend those, since I'd cubed them pretty roughly, but they would have boiled down on their own eventually.German Potato Soup

  6. Return blended soup to saucepan and mix well. Serve immediately, or keep on lowest heat until ready to serve.German Potato Soup
  7. Serve each portion topped with 1 Tbsp. yogurt. My husband picked up French bread on the way home because it's the kids' favorite. I think it would be even better with a nice rustic loaf.

Tip: Soak the leeks after chopping to easily remove the embedded dirt.

Source: This is a BeachBody recipe that I have modified quite a bit

By

Recipe: Gigi's Easy Potato Soup

It finally turned a little cool here in south Texas with the much needed rain that came and stayed all weekend.

I had a taste for some old fashioned potato soup, the kind that my mother made. I think it was time I wrote it down. I'm not getting any younger and the old memory could fade at any time. LOL! This is it and even right down to the bacon grease.

Ingredients:

  • 1 large onion, chopped
  • 4 strips of cooked bacon, chopped
  • 4 medium potatoes, quartered
  • 3 Tbsp. margarine or butter
  • 1 Tbsp. bacon grease from the cooked bacon, it gives additional flavor (optional)
  • 3 Tbsp. flour
  • salt and pepper to taste
  • 2 Tbsp. chicken bouillon granules
  • 3 carrots, chopped
  • 3 cups of milk
  • cubed cooked ham (optional)
  • shredded cheese (optional)
  • hunk of dark bread or any kind of chunky bread

Directions:

Saute onion and bacon in margarine and optional bacon grease. When sauteed add the flour, stir and set aside. Cook the carrots and potatoes together in enough water to just cover potatoes. Add pinch of salt and cook until tender. About 20 minutes.

When potatoes and carrots are tender, pour 1 cup of water into a measuring cup and discard any left in the pot. Pour the 1 cup back into pot and add 3 cups of milk and the sauteed ingredients into the pot. Add the chicken bouillon granules and optional ham. Simmer for about 30 minutes.

Ladle into bowls and garnish with shredded cheese.

Take that bowl and that hunk of bread and enjoy. Umm! Good old fashioned comfort food. Your grandma would be proud.

Servings: about 4-6
Prep Time: 20 Minutes
Cooking Time: 1 Hours

Source: my German mother

By xintexas from San Antonio, TX

Tip: Easy Cheesy Potato Soup

Ingredients:

  • 2 potatoes, peeled and cubed
  • 1 can cream of chicken soup
  • 1 inch square sliced Velveeta cheese

Directions:

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. Heat until cheese is melted.

By Robin from Washington, IA

Recipe: Harvest Potato Soup

This soup was a big hit with the family and was a great way to use up older veggies. The carrots and squash give it a lovely golden color and a rich flavor.

Approximate Time: 1 hour

Yield: 8

Ingredients:

  • 1 small onion, chopped
  • 3 carrots, cut in chunks
  • 6 Yukon gold potatoes, cut into chunks
  • 1 delicata squash, peeled and cut in chunks
  • 1 qt vegetable broth or base
  • 1 Tbsp olive oil
  • 2-3 garlic cloves, crushed or minced
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste

Steps:

  1. Heat oil in a heavy bottomed stockpot or pan.
  2. Cook onions until softened and just starting to brown.
  3. Add carrots, squash, potatoes, vegetable broth, and spices, adding water so everything moves freely.
  4. Bring to a boil, then turn heat to low.
  5. Simmer until vegetables are soft, 20-30 minutes.
  6. Use an immersion blender to give the soup a creamy texture. If it is too thick, add more water, broth, or even milk to thin it out.

By

You could substitute or add any root vegetables to this soup. Sweet potatoes, parsnips, or any kind of squash would work great. Just make sure you have as much potato as you have other ingredients to better disguise the flavor.

Tip: Tips for Delicious Potato Soup

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

Recipe: Longhorn Potato Soup

Ingredients:

  • 2 stalks celery, sliced/diced
  • 1 medium onion, chopped
  • 1 Tbsp. melted margarine
  • 6 med. potatoes, cubed
  • 2 carrots, grated
  • 3 cups water
  • 5 chicken bouillon cubes or 5 tsp. chicken bouillon granules
  • 3/4 tsp. seasoned salt
  • 1/2 tsp. crushed thyme
  • 1/2 tsp. rosemary
  • dash garlic powder
  • 2 cups milk
  • 1 cup grated Longhorn cheese

Directions:

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; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables. Add milk and cheese; return to heat, stirring constantly until cheese is melted. Serve hot and freeze remainder.

By Robin from Washington, IA

Recipe: Hearty Potato Soup

Ingredients:

  • 1 pkg. frozen potatoes
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 pkg. frozen crinkle-cut carrots
  • 1/4 cup margarine
  • 4 chicken bouillon cubes
  • 6 cups water
  • 1/2 cup flour
  • 1 can evaporated milk
  • 1 lb. Velveeta cheese, cubed

Directions:

Combine potatoes, onions, celery, carrots, margarine, bouillon cubes, and water in large saucepan. Bring to a boil. Cook over low heat for 15 minutes. Combine flour with enough water in small bowl to make paste. Add evaporated milk, cheese, and flour mixture to saucepan, mixing well. Simmer gently for 10 minutes. Do not boil. 8 servings.

By Robin from Washington, IA

Recipe: Virginia Potato Soup

Ingredients

  • 9 cups water
  • 7 cups diced potatoes
  • 1 cup carrots
  • 1 cup celery
  • 1 cup (scant) onion
  • 5 chicken bouillon cubes or chicken seasoning
  • 2 cans cream of chicken soup
  • 1/2 lb. Velveeta cheese
  • salt and pepper, to taste

Directions

Cook veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat. Add cheese. Cover and let set until cheese is melted.

By Robin from Washington, IA

Recipe: Cheesy Potato Soup

I love the cheese and ham in this recipe!

Approximate Time: about 20-30 minutes

Yield: 8-10 servings

Ingredients:

  • 2 cups boiling water
  • 1/4 cup chopped onion
  • 2 cups diced potatoes ($1.00)
  • 1/2 cup chopped carrots
  • 1/2 cup chopped broccoli
  • salt and pepper, to taste
  • 1/4 cup butter ($.75)
  • 1/3 cup flour
  • 2 cups milk ($.85)
  • 2 cups shredded cheddar cheese ($2.39)
  • 1 cup cubed ham ($1.50)

Steps:

  1. Add water to first 5 ingredients. Cover, simmer 10 minutes. Do not drain.
  2. Make white sauce with next 3 ingredients.
  3. Add cheese and stir until melted.
  4. Add ham and vegetables.

  5. Heat through, do not boil.

By

Recipe: Potato Soup

The evenings here in Iowa are getting cool so I know fall is not far away. This is a great cold-weather soup!

Ingredients:

  • 6-8 medium potatoes, cut in cubes
  • 1 medium carrots, diced
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 4-5 cups water
  • parsley
  • 4 chicken bouillon cubes
  • 1 large can evaporated milk
  • 2 Tbsp. margarine
  • salt and pepper, optional

Directions:

Cook potatoes, carrots, celery, and onion in about 4-5 cups of water. Do not drain. Add bouillon cubes and evaporated milk. Stir well, then add butter. You can mash the potatoes a little to make it a thicker consistency or add about 1/4 cup instant potato flakes.

Servings: 8
Prep Time: 20 Minutes
Cooking Time: 20-30 Minutes

By Robin from Washington, IA

Recipe: Potato Soup

This is a favorite of my husband in the winter time, which here in Iowa will be on us before we know it!

Ingredients:

  • 3-4 medium potatoes, cut up
  • 1/2 stick margarine
  • 1 can cream of chicken soup
  • 1 small onion, diced
  • 2 cups milk
  • salt and pepper, to taste

Directions:

Simmer cut up potatoes in water until soft. Drain. Add margarine and mash potatoes, leaving some lumps. Add soup, onions, and milk. Season to taste. Heat until hot, but do not boil.

Good with some crumbled bacon on top of each serving.

By Robin from Washington, IA

Recipe: Potato Soup

Ingredients:

  • 2 cups diced potatoes
  • 3 cups water
  • 2 Tbsp. butter
  • 1 quart whole milk
  • 1 onion, optional
  • salt and pepper, to taste
  • 2 hard boiled eggs

Directions:

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. Serves 8.

By Robin from Washington, IA

Recipe: Chunky Potato Soup

Ingredients:

  • 3 medium red potatoes
  • 2 cups water
  • 1 small onion
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • pepper
  • 3 cups milk
  • 1/2 tsp. sugar
  • 1 cup shredded cheddar cheese
  • 1 cup cubed cooked ham

Directions:

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. Measure 1 cup cooking liquid, adding water if necessary; set aside. Peel and finely chopped onion. Melt butter in saucepan. Add onion to saucepan; cook, stirring frequently until onion is tender, but not brown. Add flour to saucepan; season with pepper to taste. Cook 3-4 minutes.

Gradually add potatoes, reserved 1 cup liquid, milk, and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently.

By Robin from Washington, IA

Recipe: Baked Potato Soup

Baked Potato Soup I

Ingredients

  • 8 slices bacon -- retain drippings
  • 1 cup yellow onion -- diced
  • 2/3 cup flour
  • 6 cups chicken broth
  • 4 cups baked potato -- peeled and diced
  • 2 cups half and half
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons tabasco sauce
  • 1 1/2 teaspoons coarsely ground pepper
  • 1 cup grated cheddar cheese
  • 1/4 cup green onion -- diced

Directions

Chop cooked bacon. Set aside. Cook onions in bacon drippings over med. high heat until transparent. Add flour stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco and pepper. Simmer 10 minutes. Do not boil. Add cheese and green onion.

By Anna


Baked Potato Soup II

Ingredients

  • 2 1/2 lbs. baby red potatoes, quartered
  • 1/2 lb. raw bacon
  • 1 large yellow onion, diced
  • 3 stalks celery
  • 4 cups milk
  • 4 cups water
  • 1/2 cup chicken base
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3/4 cup margarine
  • 3/4 cup flour
  • 1 cup whipping cream
  • colby cheese. shredded (if you like)
  • green onions, chopped (if you like)

Directions

Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, over medium heat, saute' the bacon, onions and celery until the celery is tender. Drain the bacon grease and return the bacon, onions and celery to the pot. Add the milk, water, chicken base, salt and pepper. Heat over med-high heat until very hot - DO NOT BOIL!!! In a large, heavy saucepan, melt the margarine and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring the soup, slowly add the margarine and flour mixture. Continue stirring the soup until it is thick and creamy. Stir in the parsley, potatoes and cream. Garnish with shredded colby cheese, fried bacon bits, chopped onion or all three. Serve while good and hot.

By Robin from Washington, IA

Tip: Potato Flakes For Thick Potato Soup

I use instant potato flakes to thicken my potato soup. What else would you use!

By Janette from Parkersburg, WV

Recipe: Sadie's Soup -1940

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, (use about 5 medium sized potatoes). Simmer until potaoes are tender. Salt and pepper to taste. Serve with soda crackers (saltines).

This is a simple but filling soup and is sooo good on cold winter days. Comfort food from my childhood.

By Great Granny Vi from Moorpark, CA

Recipe: Cheesy Potato Soup

Ingredients:

  • 4 slices bacon
  • 1 onion, chopped, 1 cup
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 cans low sodium chicken or vegetable broth, 3 1/2 cups
  • 2 c. milk
  • 2 c. instant mashed potato mix
  • 1 1/2 c. shredded cheese, such as cheddar
  • 1/3 c. sour cream
  • Additional cooked bacon and cheese, optional

Directions:

In pot cook bacon over medium high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot add onion, salt and pepper; cook, stirring occasionally, until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom. Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat. Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.

By Robin

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Questions

Here are questions related to Potato Soup Recipes.

Question: Instant Mashed Potato Soup

Can anyone give me a simple instant mashed potato soup recipe?

By D.D.

Question: Frozen Mashed Potato Soup Recipe

I am looking for a recipe for frozen mashed potato soup.

By Julie from Windsor, ON


Most Recent Answer

03/28/2010

PS: I think you'll want to allow the potatoes to thaw in the refrigerator first.

Question: Looking for a Potato Soup Recipe

I am looking for a Potato Soup Recipe.

Helen R. from Tunnelton, WV


Best Answers

By Joan [2]03/24/2008

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
salt 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.)


Best Answers

By Karen from Kentucky (Guest Post)03/24/2008

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.


Best Answers

By Susan (Guest Post)03/24/2008

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.


Best Answers

By Debbie03/24/2008

This is my all time favorite!

4 large Baking Potatoes
1 tsp. salt
2/3 cup margarine
1/4 tsp. pepper
2/3 cup all-purpose flour
6 cups milk
1 cup Sour Cream
1/4 cup thinly sliced green onion
10 bacon strips, cooked & crumbled
4 oz. Shredded Colby or Cheddar Cheese

Bake potatoes at 350 degrees for 65-75 minutes or in microwave Until tender; cool completely. Peel & cube potatoes.
In a large saucepan melt margarine; stir in flour, salt & pepper until smooth. Gradually add milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes. Garnish with green onin, bacon & cheese.

Question: Recipe for German Potato Soup

I need a recipe for German Potato Soup.

Wyla from Houston, TX


Most Recent Answer

By Sheryl (Guest Post)02/04/2008

German Potato Soup

1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)
1 16-ounce jar sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
3 14-ounce cans chicken broth (5-1/4 cups)

In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
Makes 6 to 8 main-dish servings (about 9-2/3 cups).

Archives

Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.

Archive: Potato Soup

In a skillet place about 2 Tbsp. of margarine or butter with some chopped onion and chopped celery and saute until tender.

Read More...

Archive: Potato Soup

Ingredients:

  • 3 tbsp butter or margarine
  • 1 onion, diced
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 clove garlic, minced
  • 4 cups diced potato
  • 2 cups chicken stock
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp parsley flakes
  • 2 cups milk

Directions:

Melt butter. Add onion, carrot, celery and garlic. Cook until onion is clear. Add potato, chicken stock, salt, pepper and parsley. Boil. Simmer until vegetables are cooked, stirring occasionally. Add milk and heat without boiling. Makes 5 cups.

Can sprinkle grated cheese on top.

From http://www.CanadianCountryGifts.com

Archive: Potato Soup

Ingredients:

  • 1 Tbsp. chopped onion
  • 2 Tbsp. butter
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. celery salt
  • 1 cup boiled potatoes, mashed
  • 2 cups milk

Directions:

Saute' chopped onion in butter. Add salt, pepper, celery salt, and potatoes. Stir in 2 cups hot milk; simmer 5 minutes, stirring occasionally. This recipe makes 6 servings.

By Robin from Washington, IA

Archive: Easy Potato Soup

My husband wanted potato soup one night for dinner and I thought I had enough potatoes because I always make things from scratch, discovering that I didn't and we live 30 miles from the nearest store and I couldn't justify going to town for a bag of potatoes. Anyway, I searched the cupboards and found I had some instant potatoes.

So, I cooked the potatoes (4), mashed them till they were in little chunks, added some milk and water and then slowly added the instant potatoes and then seasonings. My husband loved these. They had the chunks of potatoes he likes and the creamy potatoes too. Plus it was much easier to make and didn't take long. Yum!

By RoseMary B.


RE: Easy Potato Soup

Instant potatoes can be added to many cream type soups for added body and flavor. When I make potato soup, I mash the cooked potatoes slighty with a masher right in the pan to make smaller pieces. I have been adding peas to the potato soup in an effort to serve more veggies. Cheese can be added as well. Also, I sometimes use non-dairy creamer for a richer taste, or, evaporated milk. (04/08/2005)

By Pat

RE: Easy Potato Soup

Easy and Lowfat -
  • 1 pkg frozen hashbrown potatoes
  • 3 cans chicken broth
  • 1 envelope McCormicks Country Gravy mix
Spray pan with non stick cooking spray and heat potatoes on medium until thawed, add chicken broth and country gravy mix. I also add chopped carrots and celery sometimes. (12/12/2005)

By Mia

Archive: Looking for an Easy Potato Soup Recipe

Does anyone have an easy potato soup recipe?

Read More...

Archive: Potato Soup

Ingredients

  • 3-4 large potatoes
  • 1 medium size onion
  • 2 Tbsp. sour cream
  • 1 qt. water
  • parsley
  • salt
  • 1 Tbsp. paprika
  • 1 Tbsp. butter

Directions

Melt about 1 Tbsp. of butter in a saucepan. When hot, add the chopped onion, paprika and potatoes, diced small. Simmer gently without browning until the onions are of a light golden color, then sprinkle with a little chopped parsley. Add the hot water and season with salt. Bring to a boil and simmer for 1/2 hour or until the potatoes are soft cooked. Stir in 2 tablespoons of sour cream when the saucepan has been removed from the heat.

By Robin from Washington, IA

Archive: Easy Cheesy Potato Soup

I found this recipe and thought I really had to share with you.

Ingredients
  • 8 potatoes cut into chunks
  • 2 celery ribs, sliced
  • 1 medium onion
  • 2 cups milk
  • 1 1/2 cups Cheez Whiz
  • salt and pepper to taste

Directions

In large pot, put potatoes, celery, and onion. Fill with enough water to cover vegetables. Boil until veggies are tender. With potato masher, mash veggies until desired consistency. Add milk and cheese. Stir until heated through. Add salt and pepper to taste. Serve.

It's actually pretty yummy. My family enjoyed it. And it contains only few ingredients that you probably already have on hand.

By Terra from Manitoba, Canada

Archive: Potato Soup

Ingredients

  • 6 medium potatoes, cubed
  • 1/2 tsp. onion, diced
  • 1/2 stick butter
  • 1 box instant potatoes (reg. size)
  • salt and pepper ( to taste)
  • 1 can corn
  • ham, cubed (to taste)

Directions

In a large pot, place the cubed potatoes, onion, butter, salt and pepper together. Boil until the potatoes are tender. Mash the potatoes, in the pot, until they are chunky; do not drain the water. Add the milk and stir. Add the instant potatoes, a little at a time, while stirring. (This will thicken the soup to the consistency you want.) If the soup becomes too thick, add a little more milk, if too thin, add more instant potatoes. Add the corn and ham. Bring to a boil while stirring constantly.

By Robin from Washington, IA

Archive: Easy Cheesy Potato Soup

I am looking to a recipe for tastefully simple potato cheddar soup. The authentic product is not in my budget and my kids love it.

Read More...

Archive: Hearty Potato Soup

Ingredients

  • 6 medium potatoes (peeled and cubed)
  • 2 carrots (diced)
  • 4 celery stalks (diced)
  • 2 qt. water
  • 1 onion (chopped)
  • 6 Tbsp. butter or margarine
  • 6 Tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cup milk

Directions

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.

Drain, reserving liquid and setting vegetables aside. In the same kettle, saute' onion in butter until soft.

Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened.

Gently add and stir in cooked vegetables.

Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

By Robin