any really good recipes for potato soup?

Question

my mom used to also put corn in hers, it was so good.

Answer 1

Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.


Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.


Potato Chowder
3 potatoes, peeled
1 1/4 cups diced onion
3 cups plus 2 tablespoons water, divided
2 teaspoons chicken base (see note)
1/4 teaspoon ground black pepper
1 1/4 cups heavy cream
2 tablespoon bacon bits
1 1/2 tablespoons cornstarch

Cut potatoes into 1/2-inch cubes. (You should have about 3 cups.) Add potatoes and onion to 3 cups water in a large saucepan; bring to a boil. Cook until potatoes are fork-tender, about 15 minutes. Stir in chicken base, pepper, cream and bacon bits; simmer 10 minutes. Stir cornstarch into 2 tablespoons water. Gradually stir into chowder; cook until thickened. Taste; adjust seasonings.

Answer 2

Most basic -- peel and cut up the potatoes, cook in chicken broth (if you have it) or water or milk with some salt. Don't use too much of the liquid, let the potatoes cook until soft and the starch starts to thicken the liquid. Before they are mush, take it off the heat and mash or blend it together. Taste and add extra milk or salt if needed. You'll have to adjust the liquid -- you can always take some out before mashing and only add it back if needed.

That's the most basic -- if you have the ingredients, here are some varations: 1) add a bay leaf or two to the cooking liquid, 2) saute some onions or garlic and add it before you simmer the potatoes, 3) add some fresh or dried herbs (thyme or dill would be good), 4) add a little butter before blending, 5) crisp some bacon and add that, 6) add some grated cheddar cheese...

Potatoes are wonderfully versatile. You can even combine some of these variations together.

Answer 3

Baked Potato-and-Bacon Soup:

Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.

5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

Answer 4

Beer Potato Soup

From Tapp's Brewpub and Steakhouse in Saint John.


2 T butter
1 tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 T sugar
1 T chicken boullion
64 oz. chicken stock roux to thicken
4 cups cream
salt and pepper to taste
Sauté garlic in butter for 1 minute, add vegetables and saute for
3-5 minutes or until tender. Add potatoes and beer and bring to a
boil. Mash potatoes against sides of pot. Add sugar, stock, boullion
and salt and pepper. Add roux until thick. Add cream, stir and serve.


Serves 10 or more

Answer 5

VELVET POTATO AND BACON CHEESE SOUP

1/4 lb. bacon, cooked and crumbled
1 tbsp. bacon drippings
4 potatoes, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
2 tbsp. chicken bouillon
4 c. water

Combine all ingredients and simmer until tender. Add: 1 (12 oz.) can evaporated milk 2 tbsp. flour mixed with 1/4 c. water
Mix until thick and melted

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I am not huge carrot fan, so i shred mine or leave it out and use celery seed for taste rather than celery, so I guess you could add ur corn, I bet a cna of cream corn would relay make it rich and creamier too. I also mkae sure my onion is MINCED. Sometimes seeing I love scheese i will fold in some cheese mm good, or add brocolli too. Love that cheesey taste and its soo creamy mm .(Cheddar, Muenster, Gooda< Smoky flavors to go with the bacon, montery pepepr jack if u lkike some spice)

Answer 6

Simple and REALLY good!!!

Bacon-potato corn chowder
5 - large potato
8 - slices of bacon
1/2 cup - yellow onion
2 - cans of cream of chicken (has to be Campbell’s!)
- milk
1/2 cup - sour cream
1/2 - teaspoon of thyme (Italian seasoning also works)
salt and black pepper to taste

Fry bacon in pot, not fully then add onions. Fry together until almost crisp (or liking). Then add potatoes, fry it all together until soft. Make sure you stir pot with items, don’t scrap too far into the bottom of the pan, it gets yucky! You don’t want that in your soup. Once the potatoes have softened add the cans of cream of chicken, stir. Then fill it with milk until potatoes are covered, stir in and let it come to a boil. Once it has come to a boil, turn down and let simmer add sour cream, and rest of the seasonings. Then done! Top with bacon bits, chives, and sour cream, but its optional.

Answer 7

Yum Yum, i have a good recipe: Potato leek soup
3 large leeks Diced and rinsed
4 medium potatoes
2 tablespoons diced garlic
1 carton heavy whipping cream
1-2 teaspoons hot sauce
6 cups chicken broth.

boil potatos until tender, drain and rinse. Add broth, your diced leeks, garlic, and potatos. cook on medium heat until a slow boil, then add your whipping cream, and hot sauce, cook on low heat so cream does not curdle, serve hot with croutons on top.

Answer 8

fill a pot with 1/2 water and 1/2 milk and put about 10 potatos in the pot with so salt and pepper and eat the **** and think of all the people in the penn.

Answer 9

I saw a great recipe at kraft.com

Answer 10

Ive tried this one - it's great (coz it has garlic)

http://www.recipesource.com/soups/soups/10/rec1031.html