Southern Potato Soup Recipes

HEARTY POTATO SOUP

Steps:

• Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
• Bring to a boil, cover and simmer until potatoes are tender. Do not drain.
• Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.

POTATO SOUP

Steps:

• Peel and cube potatoes into about one inch sized pieces. Set aside.
• Remove outer skin from onion, dice into small sections.
• Place medium sized sauce pot over Medium heat on stove top.
• Add Butter.
• Add onions. Saute onions until tender and translucent.
• Add cubed potatoes.
• Add evaporated milk.
• Add two cups whole milk, or more if needed, to cover potatoes.
• Bring mixture to a slight boil, then REDUCE heat to medium-low.
• Simmer mixture, uncovered, until potatoes are tender, stirring often. About 25 minutes.
• Add salt and pepper to taste, as desired.
• Use a hand blender or large spoon to mash up some of the potatoes. Do not over blend.
• To thicken the soup if needed, mix water and flour together in a small cup. Stir well to combine and make a slurry.
• Gradually add flour slurry to the potatoes, stirring well.
• Continue to cook for about five minutes until the mixture thickens.
• Serve warm.
• Enjoy.

EASY POTATO SOUP

Steps:

• Cook potatoes according to package directions.
• While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
• Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
• Serve with baked potato toppings: cheese, bacon, green onions.

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.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

SOUTHERN POTATO SOUP

Steps:

• In a large soup pot, on medium heat saute diced onion and ham in olive oil.
• Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
• Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
• Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
• Add cornstarch/water mixture to thicken.
• Enjoy!