Total Time: Under an hour
Yield: About 6 main dish servings
Source: Modified from a recipe in a childrens cookbook
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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!
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 veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat.
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.
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!
A favorite soup recipe of mine!
Peel and cube potatoes and chop onion. Put in 3 qt. kettle and just barely cover with water. Bring to a boil, then continue cooking until done. Mash slightly with potato masher to break up any big chunks.
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I am looking for a Potato Soup Recipe.
Helen R. from Tunnelton, WV
POTATO SOUP FOR CROCKPOT
8 Lg Potatoes, cubed
2 Med Onions, chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley, dry
6 cup Water
2 cup Milk
1/2 cup Flour, mixed with water
Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve. Serves 8
NOTES: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
Here's a great recipe for an old favorite.
4 russet potatoes, peeled and diced
1 carrot, sliced and peeled
1 yellow onion, chopped
6 cups vegetable stock
8 tablespoons butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese, grated
In a large pot, combine the potatoes, carrots, onions, and stock. Bring to a
boil over a medium heat. After this reaches a boil, reduce the heat and simmer until the vegetables are soft.
Melt the butter in a saucepan and add the flour. Using a wooden spoon, stir for 2 minutes. One half cup at a time, add the milk and cook until smooth. Add the cheese and stir until the mixture is thickened. Add the mixture to the soup, and add salt and pepper to taste.
Bacon Potato Soup
Serve this simple soup with hearty bread.
1/4 pound Bacon, diced
1/4 cup Celery
2 Tablespoons Flour
2 cups Water
2 cups Milk
2 medium Potatoes, peeled and diced
Salt and pepper to taste
1 teaspoon Parsley, chopped
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley. Serves 4
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.
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.
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.)
Add your favorite baked potato toppings to this creamy homemade potato soup. The recipe can be found below.
This is a page 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.