Country Potato Soup Recipes

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CREAMY COUNTRY POTATO SOUP



Creamy Country Potato Soup image

My family and friends love this soup. It is a must if anyone is under the weather in my family. I grew up with it and love it still to this day! I know you will too. To us its the all time comfort food. I hope you enjoy it!

Provided by Dinah Stalker

Categories     Cream Soups

Time 1h15m

Number Of Ingredients 10

5 lb bag(s) russet potatoes peeled and cubed
3 carrots peeled and chopped
2 celery stalks choppd
1 small onion diced
1 qt heavy cream
6 Tbsp unsalted butter
3 Tbsp garlic powder or to taste
1/2 c dried parsely or 1/4 cup fresh chopped.
1 lb cooked crispy bacon
cheddar cheese, grated

Steps:

  • 1. Peel poataoes Cube potatoes and put on to boil in salted water for about 25 min or until soft. Do not throw out all the water, keep at least 2 cups of potato water.
  • 2. Fry bacon until crisp. drain on paper towl. Peel carrots and chop Chop celery Dice onion Place carrots, celery, and onion in pan with 3 tablspoons of butter, add salt and pepper to taste and 1 tablespoon of garlic powder and saute until soft.
  • 3. When potatoes are done and you drain them all but 2 cups of the water, mash up potatoes. Add celery, onion and carrots. On medium low heat add in heavy cream stirring, and the remaining 2 tablespoons of garlic powder and butter stirring. Add chopped parsely and salt and pepper to taste. If too thick you can add milk to desired consistancy.
  • 4. Serve with grated cheddar cheese and crumbled bacon. Delicious on a cold night, the perfect comfort food.

COUNTRY POTATO SOUP



Country Potato Soup image

Make and share this Country Potato Soup recipe from Food.com.

Provided by Kym in Ohio

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced carrot
1 1/2 cups water
2 chicken bouillon cubes
1 teaspoon chives
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
2 cups milk

Steps:

  • Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
  • Cover and cook for about 20 mins or till potatoes are tender not mushy.
  • Add 1 c milk,heat.
  • Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
  • Stir mixture into soup base gradually.
  • Cook over low heat stirring constantly until thickened.
  • You can add ham,bacon,or alittle velveeta cheese for extra flavor.

LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)



La Madeleine's Country Potato Soup (Copycat) image

This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!

Provided by Lizzie-Babette

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1/8 cup butter, unsalted
2 leeks, thinly sliced (white part only)
1 large yellow onion, sliced
1 1/2 quarts chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slices
salt, to taste
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese, grated
1/2 cup bacon, cooked and diced

Steps:

  • In a large saucepan, add butter, leeks and onions, and cook.
  • (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
  • Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
  • Add cream, bring to a boil and serve hot.
  • Garnish with Cheddar cheese and diced bacon.

Nutrition Facts : Calories 402.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.4, Sodium 467.2, Carbohydrate 44.1, Fiber 4.8, Sugar 6, Protein 13.7

AMISH COUNTRY POTATO SOUP



Amish Country Potato Soup image

This is a recipe I got from my grandma, whose dishes have left a lasting memory with everyone who has ever eaten her food. This is a very rich, hearty soup that is super easy and my entire family enjoys.

Provided by Shaatzie

Categories     < 60 Mins

Time 35m

Yield 2 1/2 Quarts

Number Of Ingredients 11

8 slices lean bacon
1/4 cup celery, chopped
1/2 cup onion, chopped
3 cups potatoes, cut into 1 inch cubes (3 med)
2 1/2 cups water
1 (12 ounce) can evaporated milk
1 tablespoon Worcestershire sauce (very important)
2 tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 bay leaf

Steps:

  • Chop bacon.
  • Saute' bacon, celery and onion in a deep sauce pan.
  • (I drain the fat before going on to the next step, but the recipe doesn't call for it).
  • Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
  • Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
  • Mash lightly, leave about 1/4 whole.
  • Remove bay leaf and add milk, worcestershire sauce and parsley.
  • Bring to a boil.
  • Serve hot.

Nutrition Facts : Calories 674.3, Fat 43.2, SaturatedFat 17.2, Cholesterol 88.8, Sodium 841.5, Carbohydrate 50.8, Fiber 4.7, Sugar 3.7, Protein 21.8

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