Good recipe for potato soup?

Question

I'm looking for a good recipe for potato soup?

Answer 1

My Dad makes the BEST Potato Soup! This is how he does it! (He just made it for me this past weekend when I visited!) We made a LARGE pot for about 10 people and had a very little bit leftover.

Peel and cut 5lbs of white potatoes and put them in a large stockpot.
Wash and dice 5 stalks of celery
Dice 1 med onion (Add celery and onion to stockpot)
Cover with water. Water level should be a little bit past the potato level.
Add a can of evaporated milk, 1 stick of butter, salt and pepper.
Add about 1/4 cup of Coffee Creamer (The instant powder kind)
For a thicker base, Dad adds cornstarch that he's mixed with cold water. (Make sure you mix it up with no lumps before adding the pasty substance to your soup.)

We always add seasoning salt and sometimes garlic salt to each individual serving as Dad has never been a big salt person.

This is the best soup ever! However, I've never been able to make it as good as he does.

Answer 2

Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite

INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!

Answer 3

i make a clear broth potato leek soup that is really great
5-6 avg size potatoes,
2 medium leeks or 1 big one
1 lb of ground beef
beef boullion
salt and pepper to taste

in a stock pot (or good size pot) fill 3/4 of way with water and put on stove to heat to boil, while water is heating, break ground beef into chunks and drop into water. As beef cooks, a foamy film will develop - leave this alone -it adds flavor to the soup.

Slice potatoes (peeling is optional as long as you scrub them well) into 1/4 inch slices (approximately). Clean leeks well, as they are usually sandy and slice into 1/4 inch slices.

Add potatoes and leeks to pot once you are sure beef has cooked beyond raw.

Add boullion to soup to strengthen beef flavor - i usually use 2 packets, or cubes

Let soup simmer for a while and spice with salt and pepper to your own personal tastes.


For a healthier option, make the night before and refrigerate then remove solidiied oil from top - though you lose a bit of the flavor by doing that.

Answer 4

POTATO SOUP WITH SWISS CHEESE

10-12 firm potatoes
Butter
Salt
Cream
3 slices bacon
1 large white onion, diced
1 tablespoon chopped parsley
Dash each of nutmeg, cayenne pepper, mustard
1 teaspoon Worcestershire sauce
Top milk or light cream
Swiss cheese, grated



Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Cook the onion in the bacon fat till tender but not dark. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire. Add enough top milk or light cream to give the consistency of cream soup. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.

Serves 6.

Answer 5

Portuguese Green Soup
INGREDIENTS
4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 1/2 teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned
DIRECTIONS
In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
It tastes very good.
Enjoy it.

Answer 6

Baked Potato Soup http://blog.360.yahoo.com/blog-IYIp5vk7dKilI9wI1w_jA7SeWdQ-?p=24

Answer 7

recipe for 6...

4 large marie-pipper potatoes (red ones)
Two Large clean Leeks.

Chop all and place in a pot with about two ltrs of water..
Boil for about an hour and then add a good dollop of double cream.. add a good pinch of salt.

Blend the whole lot with a stick blender and serve..

When its in the bowls, crack some black pepper onto the top and serve with some nice crusty rolls...

Enjoy!

Answer 8

Incredibly Creamy Potato Soup
One potato, two potato, five potato soup! Easy, flavorful, creamy potato soup is just five potatoes away.

Prep Time:10 min
Start to Finish:35 min
Makes:6 servings (about 3/4 cup each)

1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced

1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.


Cheesy Broccoli-Potato Soup
Hearty soup made simple. Loaded with chicken, broccoli, cheese and creamy potatoes, this flavorful soup is just minutes away.

Prep Time:5 min
Start to Finish:15 min
Makes:6 servings

2 cups chicken broth
1/3 cup chopped onion
1 package (10 ounces) frozen chopped broccoli
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 ounces)
2 cups milk
1/2 teaspoon salt

1. Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
2. Stir in potatoes until well blended; stir in remaining ingredients.
3. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.