Amys Easiest Ever Potato Soup Recipes

EASIEST-EVER LOADED POTATO SOUP

Steps:

• In 3-quart saucepan, mix milk, salt, pep- per and potatoes, breaking up potatoes with whisk or wooden spoon. Heat to boiling over high heat; reduce heat. Simmer uncovered 4 minutes, stirring frequently with whisk, until thoroughly heated. Remove from heat; stir in 2/3 cup of the cheese.
• Top individual servings with remaining 1/3 cup cheese and the bacon; garnish with onions.

AMY'S EASIEST EVER POTATO SOUP

Steps:

• saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.

BEST CREAM OF POTATO SOUP

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

AMY'S POTATO SOUP (CROCK POT OR STOVE TOP)

Steps:

• Place everything but the milk and flour in the crock pot and cook on low all day.
• 30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
• After the soup starts to thicken slightly, it is ready to serve.
• To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
• I usually garnish bowls with shredded cheddar cheese at the table.