Homestyle Potato Soup Recipes

HOME-STYLE POTATO SOUP

Steps:

• In a small saucepan, saute onion and celery in oil until tender. Add the potatoes, water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Stir in milk and potato flakes; cook and stir 8 minutes longer. Stir in cheese until melted. Sprinkle servings with bacon.

HOMESTYLE POTATO SOUP

Steps:

• 1. Peel the potatoes and carrots. Chop. Set aside carrots. Chop up onion.
• 2. In a soup pot or slow cooker, add the olive oil and onions, and garlic. Add in the potatoes.
• 3. Add all the spices and the bouillon cube in with the water. Allow to cook over low-med heat for 1 hour. Salt and pepper to taste.
• 4. Scoop out a cup of potatoes, once soft, and mash them. Re-add this to the soup pot. Now add the carrots. Cook for another hour.
• 5. At this point, add in the milk and mix.
• 6. Melt the butter and make a rue with the flour. While mixing, add in the soup stock to the flour mixture and mix until smooth. Pour into your soup pot and mix until thickened.

HOME STYLE POTATO SOUP

Steps:

• Heat chicken broth and potatoes to boiling in 2 quart saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer about 15 minutes or until potatoes are tender.
• Remove saucepan from heat, but do not drain. Break the potatoes into smaller pieces with the potato masher or large fork. The mixture should still be lumpy.
• Stir the milk, salt pepper and green onions into the potato mixture. Heat over medium heat, stirring occasionally until hot, but do not boil to prevent curdled appearance.

ABSOLUTELY ULTIMATE POTATO SOUP

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.

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.