Cream Of Potato Soup Recipes

CREAM OF POTATO SOUP

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

CREAM OF POTATO SOUP

Steps:

• In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
• In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
• When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
• Reduce heat to medium and when the soup is NOT boiling.
• Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
• Add cheese and stir until melted.
• Remove about half of the soup mixture and place in blender.
• Blend until smooth then return to soup to thicken.
• If it isn't thick enough, mix corn starch with cold water and add to soup.
• Simmer on medium heat for about an hour or until it thickens stirring occasionally.
• Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

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.

CREAM OF POTATO SOUP

Steps:

• Simmer broth, potatoes and onion until vegetables are tender.
• Stir in parsley flakes.
• In small bowl, blend flour with a few tbsp of the milk.
• Add to the potato mixture.
• Stir in remaining milk, cooking until soup thickens.
• Add the cheese, stirring until it melts.
• Season with paprika, pepper and salt to taste.

CREAM OF POTATO SOUP

Steps:

• Now before starting the soup I cook the potatoes. I put them in a colander to cool and drain while I get the soup boiling. I also smash the lightly. They will still be chunky but in a big mushy clump.
• Melt butter in sauce pan (you'll need a big one) and remove from heat. Add flour, salt, and pepper. Mix with butter to form a paste.
• Slowly add milk. I add about 1/8 cup and mix well with the flour until it's all blended. I do this a few times until the flour and milk are blended well and start to get thinned out. Then I add the rest of the milk.
• Cook on med-high heat. STIR CONSTANTLY I really can't stress enough how important it is to stir constantly. If you don't the milk will burn. Bring to a boil.
• Add potatoes a little at at time and stir well in between each addition. Return soup to boiling and you're done! My husband also like to add cheddar cheese to his bowl. You may need to add more salt or pepper depending on your tastes.
• There are a lot of ways to change this up. You can just add the potatoes in diced if you want bigger bites of potato. My husband likes his soup thick and I find smashing the potatoes before adding to the soup helps thicken it. If you want your soup a little thinner you can add less potatoes or add more milk.
• If this makes too much soup for you (it's enough to feed 4 as a meal) here is the original recipe: 4 T butter, 4 T flour, 1 t salt, 1/2 t pepper, 4 cups milk, 4 cups potatoes.
• I originally doubled it but decided that was too thin so cut back on 1 of every thing except the potatoes. A guideline to follow is to remember for every cup of milk use 1 T butter, 1 T flour, 1/4 t salt, and 1/8 t pepper.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

CREAM OF POTATO SOUP

Steps:

• Start heating the chicken broth in a medium stockpot on one side of the stove. Melt the butter in a heavy bottom pan over medium heat, and start to saute the onion, celery and garlic.
• While the vegetables are cooking, place the diced potatoes in the broth, heat to boiling and lower heat to a simmer.
• Saute the vegetables, stirring occasionally until tender but not browned, about 10-15 minutes.
• When the potatoes are tender, stir the 1/2 cup flour into the vegetables to make a roux. Stir and cook over medium low heat for 1 minute. Ladle stock from potatoes into the vegetable roux, 1 ladle at a time, stirring after each addition until smooth and blended. After about 4 ladles full, or about 1 1/2-2 cups of broth, the roux should be like a very thick sauce. At this point, pour all of it into the simmering potato broth. Stir constantly until well blended and thickened. Add salt and pepper.
• Using an immersion blender or a stand blender, puree until of desired consistency. Keeping the soup on very low heat, add the crumbled bacon, Thyme, and a dash of ground Allspice (optional, but really good). Heat for 5 to 10 more minutes, taste for seasoning, and serve!

EASY CREAM OF POTATO SOUP

Steps:

• In a saucepan combine chicken broth, onion, potatoes and dill weed.
• Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
• Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
• In the saucepan, melt the butter.
• Stir in flour, salt and pepper. Add the milk all at once.
• Cook and stir until mixture is thickened and bubbly.
• Stir in the potato mixture and cook until soup is heated through.
• NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

CREAM OF POTATO SOUP I

Steps:

• In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
• Remove carrots and celery tops and discard. Add evaporated milk and heat through.
• Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

CREAM OF POTATO SOUP

Steps:

• Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.

QUICK CREAM OF POTATO SOUP

Steps:

• In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.