Does anyone have a recipe for creamy potato soup?

Question

Had this 1 time at a steakhouse called LOGANS very good and creamy, don't know how to get the soup creamy, i think they added cheese or something thanks for any help

Answer 1

"Creamy Potato Soup Recipe


3 medium potatoes cut into large pieces
1 (14.5 ounce) can chicken broth
2 medium green onions, sliced
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
Cornstarch
Heat chicken broth and potatoes to boiling in a medium saucepan over high heat. Reduce heat and simmer 15 minutes or until potatoes are fork-tender. Remove from heat but don't drain. Break potatoes into smaller pieces using a fork or masher. Stir in milk, salt, pepper, thyme and onions. Heat over medium heat, stirring occasionally. Add cornstarch and continue heating to reach desired consistency.

Makes 4-6 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 132
Total fat: 3 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Sodium: 410 mg
Carbohydrate: 21 grams
Protein: 6 grams
Dietary fiber: 2 grams "

http://search.yahoo.com/bin/search?fr=ybr_sbc&p=creamy%20potato%20soup

Answer 2

Links Email Mama Appetizer Recipes Bread Recipes Breakfast Recipes Burger Recipes Casserole Recipes Chicken Recipes Dessert Recipes Egg Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Seafood Recipes Shake Recipes Soup Recipes Turkey Recipes Vegetarian Recipes Freezing tips Wine info 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

Cheesy Potato Soup II

INGREDIENTS
6 tablespoons unsalted butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 1/3 cups milk
2 tablespoons chopped fresh parsley

DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Answer 4

I would say use heavy cream for your liquid. That suggestion for the rue is the best start thou. I' ve had plenty of failures making mashed potatoes that turned out like soup. lololol


I make a good cheaters potato soup if you like celery.

2 cans of Campbell's potato and 1 can of cream of celery
add all the milk it calls for in directions on the cans
then when you serve , top it with the goodies

Cheese, any one you like , bacon , chives

White pepper really puts a pop in it.

I know this isn't what you asked for, but I hope you find it. I'd like to get O' Charlies Loaded P. S. Recipe

Answer 5

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 6

What you need to do first is make a RUE, this is where you add butter and flour in a pot on the stove and stir them together very quickly then you need to add astock of some sort in this case chicken add the chicken stock keep stiring and don't stop,this is a recipe where you cannot leaver leave the stove for a few minutes. okay you need to add all your chopped vegies into the soup and the soup needs to be standing for a number of hours, i suggest making it in the morning or inthe afternoon a number of hors before sitting down to the meal,this willgive you the creamyness you are looking for.HAPPY eating :)

Answer 7

Try this one...... yummyyyyyy......._;-p

Potato-Cheese Soup
In saucepan, combine 2 cups chicken broth, 2 cups water, 3 cloves garlic, and 4 sliced scallions. Bring to boil, add 11/2lbs. peeled and sliced all-purpose potatoes, and cook until tender. Partially mash with potato masher. Stir in 1 cup shredded white cheddar until melted. Serve garnished with 1/4 cup minced scallion. Serves 4

Good luck!