I wanna make my own potato soup?

Question

What is the best recipe?

Answer 1

I got this one from Emeril and it's incredible. Just cut waaaay back on the cayenne pepper unless you really like a good kick. I used salted butter with no problem.

Potato Soup

Ingredients needed:

1/4 cup (1/2 stick) unsalted butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne
1 bay leaf
2 tablespoons chopped garlic
8 cups chicken broth
2 large baking potatoes (about 2 pounds), peeled and diced
1/4 cup heavy cream

Melt the butter in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about 5 minutes. Add the bay leaf and garlic and cook, stirring, for 2 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes.

Remove the soup from the heat. Discard the bay leaf. With a hand-held immersion blender, or in a food processor or regular blender in batches, process until smooth. Slowly add the cream and stir to blend.

Answer 2

Cream of Potato Soup

4 tablespoons margarine

4 cups potatoes, peeled and cut in 1/2-inch cubes

1/2 cup chopped fresh parsley

1 cup finely minced onion

1 bay leaf

11/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

5 cups chicken broth

2 cups light cream or half and half

4 tablespoons all-purpose flour

1 cup sour cream

Garnishes: Chopped chives, bacon bits, sliced green onions, grated Cheddar cheese

In a large pot, melt margarine and saute potatoes with parsley, onion, bay leaf, salt and pepper over medium heat for 10 minutes, stirring occasionally. Cover and cook over low heat for 15 to 20 minutes. Add the broth and continue cooking.

Mix the light cream with the flour and gradually stir a small amount into the soup. Add the rest and keep stirring while pouring so no lumps form. Simmer soup at least 30 minutes.

Just before serving, stir in sour cream. Sprinkle the top with chopped chives, bacon bits, green onion and grated Cheddar cheese.

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

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 5

2 tablespoons ham base
2 quarts chicken broth
1 cup chopped yellow onion
6 ounces (12 tablespoons) butter
2 pounds potatoes, cut in 1/2-inch cubes
1 1/2 teaspoons black pepper
2 cups milk
2/3 cup flour
PREPARATION:
Combine chicken broth in sauce pan with the ham base. Stir until the mixture is smooth. In separate stock pot; melt half of the butter; add onion and sauté until transparent. Add potato and pepper.

Add chicken broth mixture and stir until well mixed. Bring mixture to a boil. In small pan, melt second half of the butter and add flour to make a roux. Cook over medium-low heat, stirring constantly, until light golden brown in color. When stock comes to a boil, add the roux with a wire whisk. Return to a boil and slowly add the milk. If the soup is too thin, make additional roux (cook a little more flour in butter for at least 1 minute) and add it to the soup. If the soup is too thick, thin it out with more milk.

Answer 6

Here are 2 different potato soups that I make. This first one is my husband's favorite soup.
Creamy Potato Soup
10 slices bacon
1 cup chopped onion
2 cups cubed raw potatoes
1 cup water
2 cans cream of mushroom soup
2 soup cans milk
2 tsp. dried parsley
1 1/2 tsp. salt
1/2 tsp. pepper
Cook bacon till crisp and set aside. Pour off all but 3 tablespoons fat and add onion and saute. Add potatoes and water and cook 15 minutes or until pototoes are tender. Blend in soup, milk, salt, and parsley. Heat through but do not boil.

Baked Potato Soup
5 large baking potatoes
1/2 stick butter
1/2 cup flour
7 cups milk
1 bunch green onions, chopped
1/2 lb. bacon, fried crisp and crumbled
1 1/2 cup shredded cheddar cheese
1 cup sour cream
salt and pepper to taste
Bake potatoes until tender. Cool, peel, and chop into small cubes. Melt butter in a large pot and stir in flour to make a roux. Slowly whisk in milk and over medium heat, bring to almost boiling. Add potatoes, green onions and bacon. Stir in the cheese and sour cream. Heat through until cheese is melted and soup is warm.

Answer 7

QUICK AND CREAMY BACON-POTATO SOUP


INGREDIENTS
8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed
DIRECTIONS
In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
Brown onions in bacon fat over medium heat.
Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Hope you enjoy this as much as our family does!!!

Answer 8

Cheese and Potato Soup
Yield: 4
Ingredients:
Cheese and Potato Soup

* 1/2 cup of finely chopped onion – (125ml)
* 2 tbsp of unsalted butter – (30ml)
* 2 tsp of ground cumin – (10ml)
* 2 tsp of annatto butter – (10ml) see below
* 3 lb. of evenly diced (about 3” cubes) peeled baking potatoes - (1500grams)
* 8 cups of milk – (2liters)
* 1 cup of water – (500ml)
* 2 tbsp of finely chopped fresh coriander – (30ml)
* 1 x small jalapeno chilli, seeds and ribs discarded, chopped fine
* 2 x large egg yolks
* 1 1/2 lb. of coarsely grated mozzarella cheese – (750grams)
* 1 tsp of coarse salt – (5ml)

Annatto Butter

* 1/2 cup unsalted butter, cut into 4 pieces – (125ml)
* 1/2 cup annatto seed – (125ml)
* Cilantro for garnish.


Directions:
Cheese and Potato Soup

1. To make the refrito, melt the butter in a large soup pot and add diced onion. Cook the onion until they are soft. Add your ground cumin and annatto butter and stir until it’s melted. Add the diced potatoes to the pot. Add water, coriander, chilli pepper and all but ¼ cup of the milk. Cover to simmer until diced potatoes are tender.
2. In a bowl whisk together the egg yolks and the ¼ cup of milk left over. In a slow stream add ½ cup of the soup broth the egg mixture. Be sure to add it gradually so that it won’t curdle the eggs. Stir the egg mix into the soup and add the cheese. Season the soup with salt and pepper and stir over low heat for approximately 5 minutes. The soup should not simmer or boil. The cheese should not completely melt. Ladle soup into bowls and garnish with cilantro

Annatto Butter

1. To make the annatto butter melt - one piece of butter in a small saucepan. Add the annatto seeds. Let this mixture bubble away for 5 minutes. Strain the butter into a jar, reserving the seeds. Melt the next piece of butter in the same saucepan using the same seeds. Repeat the process until you have used all 4 pieces of butter. Seal the jar and this will keep for 2 months if refrigerated. Discard the seeds.

Answer 9

POTATO SOUP

red potatoes
onion
celery
fresh diced parsley
milk
flour
garlic powder or salt
pepper

boil peeled potatoes, onion, celery, and parsley until potatoes are soft. mix flour with a little milk until you make a paste with it. add to the potatoes. add another one cup milk, garlic salt or powder and black pepper. simmer for approximately 1/2 hour and serve.

Answer 10

red potatoes are better to use