Okay, Cookies, I Lost the Best Potato Soup Recipe!?

Question

I was wondering if you would be so kind as to share yours with me?please?

Answer 1

BACON POTATO SOUP

4 c Diced potatoes
1 ea Jar (12-oz) bacon pieces
1 ea Chopped onion
4 tb Butter/margarine
1 c Chopped celery
1 c Chicken broth
1 ea Sliced carrot
2 c Milk

In 3 quart casserole, combine 1st 7 ingredinets.
Cover
loosely with plastic wrap. Microwave on high 13-15
minutes or
until potatoes are tender; stirring once. Stir in
milk, salt
and pepper. Recover. Cook at high 8 minutes or
until heated
through.

Answer 2

Here's a great recipe for German Potato soup or ;Kartoffelsuppe


2 Potatoes; Medium
1 Onion; Medium Size
4 Celery Stalks & Leaves
2 tb Vegetable Oil
1 Bay Leaf; Small
1/2 tsp Salt
2 tbsp Butter
2 1/2 c Milk
Directions:


Peel and cube potatoes. Chop onion and celery. Saute' for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil).
# of Servings: 4

Answer 3

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.


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.


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 4

"Irish Potato Soup" - 4 servings

2 tbsp. butter or margarine
1 large onion; finely chopped
1/8 tsp. thyme leaves; crushed
4 medium potatoes; cubed
1 cup water
1 tsp. salt
3 cups milk
Chopped parsley

1) In 3-quart saucepan over medium-high heat, in hot butter, cook onion with thyme until onion is tender.
2) Stir in potatoes, water and salt; heat to boiling. Reduce heat to low. Cover; simmer 20 minutes or until potatoes are fork-tender.
3) With electric mixer at low speed, beat mixture until smooth. Gradually add milk, stirring constantly. Over low heat, heat just to boiling, about 10 minutes, stirring occasionally.
4) To serve: Ladle soup into bowls; garnish with chopped parsley. Yields 5 cups.


"Vichyssoise" - 8 servings

1/4 cup butter or margarine
4 leeks; chopped (white parts only)
1 medium onion; sliced
5 medium potatoes; peeled and sliced
2 (10 3/4 oz.) cans condensed chicken broth
1 1/2 soup cans water
2 cups heavy cream
Chopped chives

1) In 4-quart saucepan over medium-high heat, in hot butter, cook leeks and onion until tender.
2) Stir in potatoes, broth and water. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until potatoes are very tender.
3) In covered blender container at low speed, blend 1/3 of the soup mixture at a time until smooth.
4) Pour into large bowl; stir in cream. Cover; chill until serving time; at least 6 hours.
5) To serve: Ladle soup into chilled bowls; garnish with chopped chives. Yields 7 1/2 cups.
(TIP: Clean the sand out of leeks by halving them lengthwise, then rinsing under cold water.)

Answer 5

http://robbiehaf.com/Recipes/C/316.htm

Answer 6

i don't like potato soup