POTATO SOUP
One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
CHUNKY POTATO SOUP
This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!
Provided by AmyZoe
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and cut into 1" cubes.
- Bring water to a boil in large saucepan and add potatoes.
- Cook until tender and drain reserving liquid.
- Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
- Peel and finely chop onion and chives.
- Melt butter in saucepan over medium heat.
- Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
- Add flour to saucepan.
- Season with red pepper and black pepper to taste.
- Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
- Stir well and add cheese and bacon.
- Simmer on low heat for 30 minutes, stirring frequently.
- Serve with fresh chives, cheese, and bacon.
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
JULIE'S CHUNKY CREAM OF POTATO SOUP
From my Family Recipe Box, this was the first recipe I ever created on my own, when I was a teenager.
Provided by Julesong
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Chop celery and carrot; add onion; add water, simmer 30 minutes; add garlic, salt, and bouillon.
- Add simmered mixture to mashed potatoes slowly until gone; add chunked potatoes.
- Add butter, milk, and paprika and heat through.
- May serve with chives and parsley and grated cheese if wished.
- Makes 3 or 4 servings.
- From the Family Recipe Box, in Julie's teenaged handwriting; no date, but I remember coming up with this recipe on my own sometime around 1980- Mom was so proud!
Nutrition Facts : Calories 478.3, Fat 15, SaturatedFat 9.1, Cholesterol 46.1, Sodium 1693.1, Carbohydrate 74.6, Fiber 8.1, Sugar 6.4, Protein 13.3
CHUNKY CREAM OF POTATO SOUP (SLOW COOKER & GLUTEN FREE)
I didn't like any of the recipes I found for Cream of Potato Soup so I invented my own. I didn't measure anything as I made it, so the measurements are a little imprecise.
Provided by TracyCooks
Categories Potato
Time 5h30m
Yield 6 quarts
Number Of Ingredients 9
Steps:
- Peel and dice potatoes, enough to fill a 6 quart slow cooker 3/4 full. Rinse well and place in cooker.
- Cook bacon, and add to the cooker, leaving the grease in the frying pan.
- Dice onion, and cook along with the garlic in the bacon fat. Add to the cooker.
- Dissolve the bouillon cubes in hot water and add to the cooker. Add enough water to just cover the potatoes. Mix well.
- Cover and Cook on high until potatoes are tender, about 4-4 1/2 hours.
- Remove about 1/3 of the potatoes (or more, depending on how chunky or smooth you want your soup). Mash these potatoes well, and blend with the rice flour and milk.
- Add the cream base to the slow cooker, and continue to cook on high for 1 hour, stirring once or twice to keep the rice flour from clumping up.
- Add salt to taste before serving.
Nutrition Facts : Calories 513.5, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.9, Sodium 311.5, Carbohydrate 99.8, Fiber 10.5, Sugar 4.5, Protein 15.8
CHUNKY CREAM OF POTATO SOUP
Make and share this Chunky Cream of Potato Soup recipe from Food.com.
Provided by ECChefT
Categories < 4 Hours
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
- Add in onions and salt and pepper.
- Boil potatoes to right consistency.
- Do NOT pour off water.
- Leave on low heat.
- In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
- Pour this mixture into pot of potatoes; mix well.
- Add in bacon, grease and parsley flakes.
- Lower heat to simmer.
- Add a little instant potatoes in at a time and mix well till you get your desired consistency.
- Pour into bowls and garnish with cheese.
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