What is a great homemade potatoe soup recipe? mmm delicious?

Question

i want a great homemade potatoe soup recipe,

Answer 1

Here is one that I got off of About.com a while back. It is good!

Potato Soup

INGREDIENTS:

* 6 potatoes, peeled and diced
* 1 cup chopped onion
* 2 carrots, thinly sliced
* 2 ribs celery, thinly sliced
* 4 cups chicken broth
* 1/2 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 1 teaspoon salt, or to taste
* 1/2 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 1/4 cups cream or half-and-half
* real bacon bits, optional

PREPARATION:
Combine first potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on HIGH for 3 hours, or until vegetables are tender.

Stir together flour and cream or half-and-half; stir into soup.

Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving.
Makes about 2 quarts

Answer 2

This is so good it's the only way I can eat potato soup now:

Irish potato soup

2 pounds boiling potatos, peeled and sliced
1 pound leeks, washed and sliced (must use leeks!)
1 onion, chopped
1 celery stalk, sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
2 tablespoons chopped fresh parsley -optional
salt & pepper
1/2 cup of half & half -optional



Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently.
Add the stock or broth, 1/2 cup of milk, parsley, salt and pepper.
Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
let the soup cool for 10 - 15 minutes. For a smooth soup, transfer to a blender or food processor in batches and process until smooth. Can skip this step if you like it chunky.
Return soup to saucepan over medium heat and stir in the remaining 2 cups of milk.
Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving.
Sprinkle with the chives. Also good garnished with shredded cheese and/or crumbled cooked bacon. Serve with a good brown bread & butter.

Answer 3

Depending on how much you want to make...sautee chopped onion and celery in the pan you are going to boil the potatoes in. When the veggies are soft add potatoes all cut to about an equal size so they cook the same speed. Add a few inches of water to the pan and bring to a boil, keep the lid on so the potatoes which are not covered by the water will steam cook. When the potatoes are tender add a chicken bullion cube and milk to cover the potatoes and bring to a simmer. Kill the heat and thicken with a few tablespoons of cornstarch dissolved in a couple tablespoons of cold water. Stir that in and it will thicken almost instantly. Adjust your salt and pepper to the taste you like and serve with a sprinkling of shredded cheddar cheese and a bit of chopped green onion. It's really bad for you anyways so add some chopped bacon as a garnish if you wish. Warning, straight out of the pot it is very very hot.

Answer 4

Ok I'll do the best I can off the top of my head, here goes:

This will serve approximately 5:

6 Large White Potatos- peeled
4 cups Heavy cream
2 cups water from boiled potatos
2 Fresh onions
1 tsp. Powdered onion
1/2 tsp. Sweet Basil
1/2 Rosemary
1/4 cup Sugar (if you are NOT Diabetic)

Boil potatos until soft enough to break apart after spearing with a fork. (NOT TOO SOFT).
Save 2 cups of water.
Mash half of the potatos and dice the rest.
Dice onions.
Add cream, diced onions and spices to water and let simmer until barely boiling.
Make sure to keep stirring constantly.
Add sugar when it gets to boiling point and turn down heat.
Let simmer for approximately 15 minutes at LOW heat.
Add diced potatoes and stir gently.
Put in a soup bowl and enjoy!!
you can garnish with shredded mozzarella or grated parmesan and a sprig of parsley.

Answer 5

Chili-Beef-Potato Soup

1/2 lb Ground beef
1/2 c Chopped onion
1/2 c Chopped celery
1 cn Tomatoes (16 oz), cut up
2 c Potatoes, peeled & diced
1 cn Condensed beef broth (10 1/2 oz)
1 cn Water (1 1/3 cups)
1 ts Chili powder
1/2 ts Salt
1/2 ts Worchestershire sauce
1 c Cooked or leftover peas green beans


Instructions

Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through.


Cheddar-Potato-Broccoli Soup

Ingredients

(4 servings)

1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into 3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste


Instructions

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper.
Makes 4 servings.

Answer 6

* 6 medium white potatoes, peeled and chopped
* 2 onions, chopped
* 1 carrot, peeled and diced
* 3 stalks celery, diced
* 1 tablespoon oil-packed minced garlic
* 4 cubes chicken bouillon
* 1 quart water
* 1 tablespoon parsley flakes
* 1 tablespoon salt-free herb seasoning blend
* 1 tablespoon Italian seasoning
* 1 1/2 cups soy milk
* 2 cups chopped broccoli

DIRECTIONS:

1. In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
2. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
3. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.

Answer 7

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 black pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives
1.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.

2.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.

3.Ladle into bowls and garnish with chives.

4.This recipe yields 4 servings.

chef blkhawk

Answer 8

1. Romance 2. Trust 3. Sharing 4. Joy 5. Compatibility 6. Tenderness 7. Respect 8. Patience 9. Humor

Answer 9

INGREDIENTS:
6 potatoes, peeled and cubed
1 lg. onion, chopped
4 carrots, pared and sliced
2 stalks celery, sliced, including leaves
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 cups water
1 to 2 teaspoons salt, or to taste
Pepper, to taste
1/3 cup butter
1 (12 oz.) can evaporated milk
PREPARATION:
Put all ingredients except milk in slow cooker. Cover and cook on low 6 to 8 hours, until vegetables are tender. Stir in evaporated milk during last 30 to 60 minutes.

Answer 10

potatoes,
leaks,


peel potatos, clean leaks.

cut into cubes,

add water and boil until done

drain water.

add milk, butter, salt and pepper to taste, heat milk. and serve