Lindas Chunky Potato Soup Recipes

CREAMY CHUNKY POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

CHUNKY POTATO SOUP

Steps:

• In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.;

LINDA'S CHUNKY POTATO SOUP

Steps:

• Peel potatoes, and cut into 1" cubes.
• Bring water to a boil in a lg. saucepan. Add potatoes, and cook until tender, 15-20 minutes Drain well, reserving liquid. Set aside.
• Measure 1 cup cooking liquid from the pan, adding water if necessary to make 1 cup.
• Peel and finely chop onion. Melt butter in saucepan over med. heat. Add onion and stir frequently, until onion is opague and tender, but not brown.
• Add flour, and season with fresh ground black pepper. Cook 3-4 minutes.
• Gradually add potatoes, reserved cup of liquid, evaporated milk, and half and half. Stir well.
• Add cheese and chopped ham. Simmer over low heat for 30 minutes, stirring frequently until piping hot.
• When ready to serve, sprinkle crumbled bacon over the top of soup, and add more pepper if you like.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1 inch cubes.
• Cook the potatoes in the 2 cups water until tender.
• Drain, reserving 1 cup of the liquid.
• Add more water if necessary to measure 1 cup.
• Set potatoes aside.
• Peel and chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown.
• Add flour to saucepan and season with pepper flakes and pepper to taste.
• Cook 3-4 minutes.
• Gradually add potatoes, reserved liquid, milk and sugar to saucepan.
• Add cheese and ham.
• Simmer over low heat for 30 minutes, stirring frequently.

CHUNKY POTATO LEEK SOUP

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.

CHUNKY POTATO SOUP

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 SOUP WITH DILL

Steps:

• Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.