Any one have Creamy Potato Soup Recipes?

Question

My Mom want a creamy potato soup recipie, she want to know how to make homeade, so if any one knows how to make it could you please tell me how. Thanks

Answer 1

I have the best recipe for potato soup and it's really easy, too! First, peal and cube about 8-10 good size, russet potatoes. Boil them in water, with a little salt for taste, until just fork tender. Drain them, leaving a little bit of water in the pot. Mash them up with a fork. Do not make them too soupy, leave a few lumps in them (makes the soup better). Add whole milk to the pot until it covers the potatoes, about 4-6 cups (you want to add quite a bit of milk, because this will be your only liquid to the potato soup). Next, add1 1/2 sticks Parkay butter, salt and pepper to taste and 2 chicken bouillon cubes. Bring to a boil. Make sure you stir often, because the milk will burn. While this mixture comes to a boil, slice thinly a box of Velveeta cheese (a large box). When mixture boils, add the sliced cheese and stir until the cheese melts. I promise you, this soup is heavenly. You can adjust the amount of cheese, butter salt, pepper and milk to your taste. Enjoy!

Answer 2

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Creamy Potato Soup

Ingredients

6 medium sized baking potatoes
½ cup instant potato flakes
3 cups reduced fat milk (2% or 1% works well)
2 tsp. basil
2 ham flavored bullion cubes
4 cups water
Directions

Cut potatoes into slices no bigger than 1 inch in diameter.
Place potatoes in a pot with water and milk.
Simmer until potatoes are soft.
Add the potato flakes, basil, and ham flavored bullion cubes to the potato mixture.
Continue to simmer until liquid is creamy in consistency.

Answer 3

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 4

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Answer 5

Old Family Recipe
Cube 6 to 8 cups potatoes, slice 2 cups carrots boil them together until potatoes are soft. While potatoes and carrots are boiling cook 1 pound of bacon. Sautee 2 cups celery and one medium one in 2 tablespoons of the bacon grease until celery is soft. Drain potatoes and carrots add the celery and onions. Add 2 cups milk and 2 cups half & half. Chop up bacon add to soup and add 2 cups chopped ham (optional). To thicken soup add instant potato flakes. Salt and pepper to taste.
Served with cornbread or crackers.

Answer 6

CREAMY POTATO SOUP

10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
4 to 6 slices bacon (fried and cut up)
2 c. hot milk
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground - no flakes)
Celery salt to taste
Diced celery (optional)

Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion (and celery) in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine milk with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add more milk if too thick). Serve with hard bread.

Answer 7

here's my recipe

in a large pot - drop 2 tbsp olive oil or butter or margarine
coarsly chop one medium onion and place in the pot
saute the onion until soft
OPTIONAL - chop up 2 stalks of celery and add with the onion and saute
OPTIONAL - chop up 1 cup of mushrooms and add with onion and saute
throw in 4 cups of chicken broth - either homemade, canned or 4 cups of water mixed with 1/4 cup of powdered chicken stock.
throw in your leftover mashed potatoes (about 4 - 6 cups or so)
use a broad spoon or your masher to break up the potatoes evenly.
you can add a can of cream of mushrrom or cream of chicken soup is you want it more creamy

OPTIONAL - add chopped up cooked sausage
OPTIONAL - add a can of kernel corn or 2 cups of frozen corn
OPTIONAL - add peas if you like them

This is the simplest soup in the world and practically fool proof.
You can make it in any combination you like or don't add what you don't like. It's always delcious.
you may want to salt to taste, but I never do - there is plenty of salt in the broth.

The only thing you need to watch is the heat. Make sure you have the stove on medium heat while sauteing, then turn it down for the rest and stir the soup to prevent sticking.

enjoy.

Answer 8

"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
1cup 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 and 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.


"Creamy Potato Soup" - 4 servings

2 tbsp. butter or margarine
2 tbsp. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
3 1/2 cups milk
1 1/3 cups instant mashed potato puffs (dry)

Heat all but potato puffs to scalding. Stir in potato puffs; continue cooking until smooth, stirring constantly. (Soup should be consistency of heavy cream.) If desired, garnish each serving with paprika and parsley.

Answer 9

The best way, is cut up the potatos or whatever, boil them till there edible. Add milk, butter, and cornstarch to thickin it up. i add bacon to mine (fried of course) and also you can add vegies like celery if your trying to be healthy Also add spices/herbs to taste sorry i cant tell you how much of what of everything, i cook by taste. I havnt had tater sopup for in ever im cooking that for dinner tomorrow lol thanks!

Answer 10

Mix cream with potato or visit walmart.