Two Potato Soup Recipes

TWO-POTATO SOUP

Steps:

• Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

WORLD'S BEST POTATO SOUP

Steps:

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

TWO-POTATO SOUP

Steps:

• In a big soup pot over med heat, let the oil get warmed.
• Add in onion, garlic, and celery; stir/saute for 5 minutes or until tender.
• Add in potatoes; stir to mix well.
• Add in stock, thyme, salt, and pepper; bring to a boil.
• Lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft.
• Transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). Return soup to pot and add buttermilk.
• Simmer 10 minutes or until heated through.
• Ladle into individual soup bowls; top with chopped apples.

TWO-POTATO SOUP

Steps:

• Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.(Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.)

SLOW-COOKER TWO-POTATO VEGETABLE SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
• Cover; cook on Low setting 8 to 12 hours.
• About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

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.

UNBELIEVABLY EASY POTATO SOUP

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).

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.