potato soup recipe?

Question

i need a potato soup recipe but not that thick coz i want it to be chicken broth based..i want a recipe that's so simple but really tempting...

Answer 1

This is the best!!
1. Wash and chop up 1 leek. Peel 2 large russet potatoes and dice them. Heat 2 tbsp. butter in a soup pan and sauter the leek.After 10min. or so when leek becomes transparent, add diced potatoes and keep sautering another 10 min.
2. Add 1 can of chicken broth to the pan and bring to boil. Simmer until potatoes become tender and start falling apart.
3. Blend this mixture untill really smooth and then pour it back to the pan. Add half&half and stir.(adjust the amount of half&half to your prefered thickness) Heat it up again but do not boil this time. Add some whitepepper and salt for taste.
4. Serve hot with some chopped chives or parsley leaves sprinkled on top. This soup is delicious chilled in summertime. It's a traditional french soup called Vichicoise.

Answer 2

Baked Potato Soup with Bacon:

1 pound baking potatoes, cubed
2 cups 2% low-fat milk
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
4 teaspoons bottled real bacon bits

Place potato cubes in a medium saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper; stir well. Cook over medium heat until thoroughly heated, stirring frequently.

Ladle soup into individual bowls; top with green onions and bacon bits.

Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon bits)

Answer 3

The recipe Chiha gave you is a good one and will produce a tasty soup. Just a couple of quibbles: It's spelled Vichysoisse, and you don't have to add any half-and-half or dairy at all unless you want to. I think it makes it too rich, but some people like it. Also, if you want, you can saute a small handful of finely chopped ham with the leek for extra flavor. Some chopped parsley stirred in just as you're serving it adds nice color and flavor.

Answer 4

Apple Potato Soup

4 potatoes - regular - diced
4 Granny Smith apples - diced
4 strips bacon - diced
1 large onion - diced

Cook potatoes in water. Add apples - cook until done. Set aside. Fry bacon and onion. Set aside. Drain half of the water from potatoes and apples - mash together. Add bacon and onion. Season with salt and pepper. If sour, add sugar to taste.

Answer 5

Fat Man's Potato Soup

5 cups whole milk
1 cup heavy cream
chicken or vegetable soup base or bouillion cubes, to make 2 cups liquid (but hold, to dilute in the milk)
3-4 large white potatoes
1-2 big leeks, chopped fine
1 stick butter
1 cup muenster cheese, grated
salt and pepper
Garnish: chopped chives or green onion and/or (optional) crisp fried bacon, crumbled
In a medium saucepan, heat the milk and cream, then stir in the stock base or bouillon until it dissolves. Peel potatoes and grate directly into the milk. Keep the temperature of the broth low, as it will boil over easily. Stir in the leek, whisking to incorporate and thicken.

Once the mixture is nicely thickened, stir in the butter. Then, with the temperature still low, add the cheese, stirring until it melts. Season with salt and pepper to taste. Ladle into bowls, top with chives or green onion and/or crisp bacon bits, and serve immediately.




Jalapeno Potato Soup

1 medium onion -- chopped
1/4 cup margarine
5 pounds russet potatoes -- peeled and cubed
8 cups chicken broth
1 teaspoon ground cumin
1/2 cup jalapeno chiles - coarsely chopped
1 pinch baking soda -- * see note
4 cups evaporated milk
Salt and pepper -- to taste
Sour cream
green onions -- chopped

In a large stockpot, saute onion in butter or margarine until just tender.
Add potatoes, chicken broth, and cumin, then cover and cook until potatoes
are tender (about 20 or 30 minutes).

Remove from heat and add jalapenos, with liquid, baking soda (to prevent
curdling), and evaporated milk. Coarsely mash potatoes in the pot with a
potato masher. Stir well, then season with sal and pepper, Return to heat
and simmer for 15 minutes, stirring frequently. Garnish individual servings
with a dollop of sour cream and a sprinkling of chopped green onions.

Answer 6

link

Answer 7

INGREDIENTS:
8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

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DIRECTIONS:
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.

Answer 8

Mashed potatoes, butter, salt, and chicken broth.

Answer 9

I dont personally have a recipe but try foodnetwork.com they should have several different recipes

Answer 10

I've got these in my collection but don't remember trying any of them. But they all look good to me!!

Leftover Baked Potato Soup
3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar. Ladle into bowls and garnish with chives.


Hard Rock Cafe Baked Potato Soup
Serves 8
6 to 8 slices bacon, fried crisp, drippings reserved
1 cup onions, diced
2/3 cup flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and cubed
2 cups heavy cream
¼ cup chopped parsley
1 ½ teaspoons each of granulated garlic, dried basil, salt, red pepper sauce, coarsely ground pepper
1 cup cheddar cheese
¼ cup green onions, white part only, diced

Chop cooked bacon. Reserve.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3-5 minutes until mixture just begins to run golden.

Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not allow to boil.

Add grated cheese and green onions. Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes 2 quarts, about 8 servings.


Iowa Hawkeye Baked Potato Soup (from Midwest Living Magazine)
Makes 6-8 side dish servings and takes ~ 1 hour to make

4 medium baking potatoes (about 1-1/3 pounds total)
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground white pepper
4 cups chicken broth
1-1/2 cups whipping cream
1/3 cup dairy sour cream
1 tablespoon snipped chives or thinly sliced green onion tops

Scrub potatoes with a brush. Pat dry with paper towels. Prick potatoes thoroughly with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender.* Cool potatoes. Scoop out into a bowl, discarding skins. Mash potatoes.

In a large saucepan, melt butter. Stir in flour and pepper until smooth. Add mashed potatoes; stir in chicken broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Stir in whipping cream, sour cream, and chives or green onion tops. Heat through, but don't boil. (For a thinner consistency, stir in a little additional chicken broth.) Makes 6 to 8 side-dish servings.

To Microcook Potatoes: Prick potatoes with a fork. On a microwave-safe plate, arrange potatoes, spoke fashion. Microcook, uncovered, on 100 percent power (high) for 10 to 15 minutes or until tender, rearranging and turning potatoes over once. Continue as directed.

You can add chopped cooked bacon and/or shredded cheddar just before serving or as a garnish, if desired.