Does anyone have a good recipe for potatoe soup?

Answer 1

Here are ten recipes:

1,Leek and potato soup with garlic croutons

Ingredients
For the croutons:
2 cloves garlic, peeled
¼ loaf bread
75g/3oz butter
2 tbsp olive oil
For the soup:
thick potato peelings
outer leaves of leek
1 chicken stock cube
3 cloves garlic
250ml/7¾fl oz water
50ml/2fl oz double cream

Method
1. For the croutons, put the garlic cloves, butter and olive oil in a mini food processor and blend for 20 seconds.
2. Cut the bread into chunks, place in a baking tray and cover with the garlic butter mixture.
Roast in the oven at 220C/425 F/Gas 7 for 5-6 minutes.
3. For the soup, wash the potato peelings and put in a pan with the garlic cloves, chicken stock cube and water. Bring to the boil and simmer.
4. Wash the leek, roughly chop and add to the pan. Simmer for 5-6 minutes.
5. Place soup in a food processor with the cream and blitz for 15 seconds or until smooth. Season, garnish with the croutons and serve.

2,Sweet potato soup with coriander pesto

Ingredients
For the sweet potato soup
1 tbsp olive oil
1 shallot, roughly chopped
1 clove garlic, finely chopped
1 sweet potato, peeled and cut into cubes
200ml/7fl oz hot vegetable stock
salt and freshly ground black pepper
For the coriander pesto
50ml/2fl oz olive oil
2 tbsp roughly chopped fresh coriander
1 tbsp roughly chopped fresh mint leaves
salt and freshly ground black pepper

Method
1. To make the soup, place the oil into a saucepan over a medium heat. Add the garlic and shallot and fry for two minutes, until softened.
2. Add the sweet potato and fry for two minutes, until beginning to brown.
3. Add the stock and bring to the boil, then reduce the heat to simmer for 15 minutes, stirring occasionally, until the sweet potato is soft and cooked.
4. Season, to taste, with salt and freshly ground black pepper and liquidise with a hand-held blender.
5. To make the coriander pesto, place the herbs and oil in a food processor, season well with salt and freshly ground black pepper and blend to a smooth paste.
6. To serve, pour the soup into a warm bowl and drizzle with the pesto.

3,Leek and potato soup

Ingredients
¼ potato, diced
¼ leek, sliced
1 tbsp butter
150ml/5fl oz milk
150ml/5fl oz double cream
handful of fresh chives, chopped

Method
1. Place all the ingredients, except the chives into a saucepan and cook for 15 minutes or until cooked through.
2. Add the chives and serve

4,Cheese and potato soup

Ingredients
2 tbsp olive oil
½ potato, peeled and diced
2 baby leeks, washed and sliced
425ml/¾ pint vegetable stock
handful of fresh parsley, chopped
large splash of white wine
85ml/3fl oz double cream
85g/3oz smoked cheese, cut into small chunks

Method
1. Heat the olive oil in a large pan and gently sauté the potato and leeks for a few minutes, to soften.
2. Pour in the stock, bring to the boil and then reduce the heat.
3. Stir in the parsley and wine, and simmer gently for 10-12 minutes, or until the potato is tender.
4. Transfer the soup to a food processor or blender, add the cream and cheese and then blend together until smooth and creamy.
5. Return to the pan and heat gently until warmed through.
6. Ladle the soup into serving bowls and serve at once.

5,Spicy sweet potato soup

Ingredients
40g/1½ butter
½ onion, sliced
1 garlic clove, crushed
4tsp cumin seeds
½ sweet potato, peeled and sliced
250ml/9fl oz water, boiling
1 chicken stock cube
1 tbsp yoghurt

Method
1. Melt the butter in the pan and add the onion and garlic and soften.
2. Place the cumin seeds in a pan and dry fry then for 2 to 3 minutes until they release their aroma.
3. Add the cumin seeds to the soup.
4. Add the potato and water with the chicken stock cube and stir.
5. Simmer for 10 minutes or until the sweet potato is soft.
6. Transfer to a blender and purée.
7. Serve with a dollop of yoghurt.

6,Potato and rocket soup

Ingredients
110g/4oz unsalted butter
1 tbsp olive oil
½ red onion, diced
½ potato, peeled and diced
handful fresh soft mixed herbs
splash of white wine
425ml/¾ pint chicken stock
120ml/4fl oz double cream
salt
freshly ground black pepper
110g/4oz rocket
To serve
2 slices of ciabatta, toasted
double cream, to swirl

Method
1. Gently melt the butter and oil in a large pan.
2. Sauté the onion and potato for 3-4 minutes until soft.
3. Stir in the herbs and white wine and cook for a further 2-3 minutes.
4. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer gently for 8-10 minutes.
5. Stir in the cream and season to taste.
6. Add the rocket and heat for a further 1-2 minutes.
7. Transfer the liquid to a food processor or blender and blend until smooth.
8. Return to the pan and warm through.
9. Ladle the soup into bowls and swirl with the cream.
10. Serve the toasted ciabatta alongside.

7,Spinach and potato soup

Ingredients
1 tbsp vegetable oil
1 medium potato, peeled and cubed
½ tsp ground turmeric
½ tsp medium curry powder
½ onion, peeled and chopped
600ml/1 pint vegetable stock
100g/4oz organic baby leaf spinach
salt and freshly ground black pepper
200ml/1/3 pint double cream
1 tsp snipped fresh chives
1 tsp chopped fresh flatleaf parsley

Method
1. In a medium saucepan, heat the vegetable oil.
2. Fry the potatoes with the turmeric and curry powder for 1-2 minutes.
3. Stir in the onion and cook for one minute.
4. Add the stock and bring to the boil. Cook for 2-3 minutes.
5. Stir in the spinach.
6. Cook for a further 2-3 minutes or until the potatoes are just tender. Season.
7. Lower the heat and pour in the cream. Simmer for 2-3 minutes.
8. Add the chives and parsley.
9. Carefully transfer the soup to a liquidiser and blend.
10. Check seasoning and serve.

8,Rustic farmhouse cabbage, bacon and potato soup

Ingredients
1 tbsp olive oil
¼ onion, sliced
75g/2½oz pancetta, cut into cubes
100g/3½oz cabbage, shredded
150ml/5fl oz hot vegetable stock
½ small potato, peeled and chopped
salt and freshly ground black pepper

Method
1. Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown.
2. Add the cabbage, stir well and cook for 3-5 minutes.
3. Add the stock and potato and cook for eight minutes or until the potato has softened.
4. To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl.

9,Potato and lovage soup

Ingredients
2 onions, peeled and sliced
4 large potatoes, peeled and diced
2 sprigs lovage
salt and freshly ground black pepper
1 litre/1¾ pints of water or chicken stock if preferred
150ml/¼ pint single cream
60g/2oz butter

Method
1. Melt the butter in a large pan, add the onions and sweat until soft.
2. Add the potatoes, cook for 3-4 minutes and add the stock or water. Season well with salt and pepper.
3. Put the lid on the pan and bring to the boil. Simmer for approximately 15 minutes, add the chopped lovage, then liquidise.
4. Return to the heat, test for seasoning, adjust consistency if necessary, add cream and serve.


10,Potato soup

Ingredients
30g/1oz butter, cubed
¼ red onion, sliced
6 new potatoes, sliced
4 garlic cloves, crushed
570ml/1 pint chicken stock (vegetarians could substitute vegetable stock)
3 tbsp milk
2 tbsp fresh chives, chopped, to garnish

Method
1. Heat the butter in a saucepan over a medium heat, and when the butter begins to foam, add the sliced onions.
2. Sweat with a lid on, for 2-3 minutes.
3. Add the potatoes and the garlic and pan-fry for four minutes before adding the chicken stock.
4. Simmer for 10-12 minutes, or until the potatoes are tender.
5. Pour into a liquidiser, add the milk, then liquidise until smooth.
6. Pour into two serving bowls, and garnish with the chopped chives.

You could find more recipes here:http://www.howtd.com/live.htm

Answer 2

Easy Cheesy Potato Soup

Ingredients:

1 stick butter
1/2 cup diced onion
6 large (4 1/2 pounds) potatoes, diced
water
2 teaspoons chicken bouillon granules or 2 cubes
12 ounces dairy sour cream
1 pound processed block cheese (such as Velveeta®)
10 slices bacon, cooked and crumbled
1 tablespoon salt
freshly ground black pepper to taste

Preparation:

Cook onion in 1 tablespoon of the butter until wilted. Add potatoes, bouillon and sufficient water just to cover. Boil gently just until potatoes are cooked. (Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking.

Cook bacon while potatoes are simmering. Crumble.

Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined.

Taste for salt. Top with freshly ground pepper and crumbled bacon.

Garnish with snipped chives if desired.

Answer 3

2 T. butter
1 onion, diced
1 stalk celery, diced
6-8 potatoes, cubed
1 tsp. salt
water
1 C. Milk
flour
salt
pepper


Melt butter in bottom of dutch oven over medium heat. Add onion and celery and saute, about 5 mins. Add potatoes and salt. Add enough water to cover the potatoes by about 2 inches. Increase heat to high and bring to a boil. Reduce heat to medium and cook about 10 mins. Stir occasionally.
Add 1 cup of milk and increase heat to high.
Meanwhile, make a thin paste from 2 T. flour and about 3 T of water, adding the water 1 T. at a time. This should prevent lumps.
Once the potatoes have returned to a boil, pour the flour paste into the pan and stir until thickened.
Remove from heat and add 4 tablespoons of butter, salt & pepper to taste. Stir.

Answer 4

This is a great & easy recipe. No chopping potatoes!

4 cans cream of chicken soup
4 cans milk
6-8 strips bacon, fried crisp
2 c. cubed ham
4 chicken bouillon cubes or equal amounts of chicken broth
1/4 c. dry onion (1 lg.)
1 crushed garlic clove
2 tbsp. celery flakes
2 tbsp. celery seed
1 stick butter
1 (2 lb.) bag frozen hash browns
Salt/pepper to taste

Boil hash browns in salted water with bouillon cubes, pepper, celery seed and flakes and onions until tender. Use 4 cups water; most boils away.
In another large (8 quart) pan, mix soup and milk; stir until smooth. Add cooked potatoes, bacon, ham, butter, and garlic salt. Heat on low temperature. Be sure to taste before adding garlic or put into potato water. If too much water remains in potatoes, drain some off.

Answer 5

POTATO SOUP

6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)


Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.

When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.

Answer 6

3 potatoes
half cup parsley chopped really fine
1 onion possibly yellow or white
butter 2 tbs
2 clove garlic
1 package of au jus (its for roosbeef)easy find in a supermarket
5 stipes of bacon chopped
2 can of chicken broth (the big one)
3 buillon cube chicken or beef
pepper a taste
olive oil 2 tbs
1 teasponn oregano
1 cup rice possible arborio or short rice




Chop the bacon and salte in a pot with a TBS of oil.medium heat
chop the onion ,smash the garlic with a kinfe, add at the pot with the bacon ,add butter . in the mean time dissolve the au jus in a cup of broth and add with the onions .low the flame at minimum.Chop the potato in small cube all at the same size possible. Add in the pot . Use a wood spoon to mix. Add the pepper, the oregano and the broth. Bring to a boil and let simmer for 30 minutes.Then add the rice and cook for 25 minutes more mixing time by time.Remember medium low heat.Add the biullon instead then salt for a better taste. When ready add the parsley out of the flame. Serve with crostini bread that you can do it with leftover french bread sliced and toasted brushed with olive oil and sprincled with oregano and garlic. easy confort food.

Answer 7

Four cans (12 oz.) 99% fat-free chicken broth
Two cans (12 oz.) evaporated skim milk
Five pounds russet potatoes, peeled and cubed
5 1/2 cups chopped yellow or white onion
7 - 8 slices cooked, crumbled bacon
1 slice ham steak, chopped into 1/2" pieces
Two heaping teaspoons diced garlic
Three or four bay leaves
1 teaspoon celery seed
1 pint whipping cream
1/3 cup chopped fresh parsley
For garnish:
Shredded sharp cheddar cheese
Chopped green onion

Saute the onions and garlic in butter or margarine over medium heat until translucent. Scrape them into the soup kettle, and turn on the heat to medium. Pour in the chicken broth and evaporated milk. Put in the potato pieces, bacon, ham pieces, bay leaves, celery seed and whipping cream. Bring to boil, and simmer until the potato is tender. Mash a dozen or so potato chunks against the side of the kettle and stir the pot to thicken the soup (you can mash more to make it thicker). Throw in the parlsey and stir, and return pot to simmer. Cut up some good rich bread, ladle the soup into your bowl. Sprinkle cheese and green onion on top to taste.

Potato Soup

This Potato Soup Recipe is the easiest and best that I've found. I am always amazed how good this Potato Soup is considering how easy it is to make.



6 medium to large white potatoes

2 cans chicken broth (or vegetable broth for vegetarian)


1 can of water

1 cup chopped celery

1 large white onion, chopped

1/2 stick margarine

2 cups half & half

1 lb. velveeta cheese

1 tablespoon chopped dill (fresh is preferred)
Peal and cube potatoes; salt and pepper to taste.

Using the chicken broth, add cubed potatoes with 1 can of water, celery, onion and margarine. After potatoes are done, add velveeta cheese (or velveeta light) and half & half. Ready to eat.

Have fun and enjoy.

Answer 8

This is a relatively quick and easy recipe I pulled from my mom's cookbook. We usually serve this with thick slices of French bread.

3 medium potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set the potatoes aside.
Measure out 1 cup cooking liquid, adding water if necessary; set aside.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper to taste. Cook 3-4 minutes.
5. Gradually add potatoes, reserved cooking liquid, milk, and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently.

Answer 9

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 10

"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 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.

Answer 11

hi i have a good one
potatoes in the ammount you want depending on how much u want
leeks
onion
veg stock and splash of milk
corn flour to thicken
seasoning tastes yum!