I need a recipe for potato soup?

Question

I dont want something from a mix, I am looking for a homemade recipe that includes onions, cheese, potatos and bacon and sour cream. I have had this certain soup at a place called Kaleidoscope in Medford, OR and I begged for the homemade recipe but they wouldnt give it to me. They told me that it was NOT from a mix, and it was easy to make but they couldnt give me the recipe. Can you help me...?

Answer 1

Baked Potato Soup

INGREDIENTS
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
DIRECTIONS
Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Answer 2

Sorry, my potato soup is a little different than what you are asking for, but I guarantee this soup is fantastic! Start by boiling Idaho potatoes, skins removed, (cubed - all the same size) in water just until fork tender (about 25-30 minutes). Drain potatoes, leaving a little of the water in the bottom of the pot. Return your potatoes to the pot with the water in it and mash them with a fork, leaving some lumps for consistency. To this, add 4-10 cups of milk (add enough, because this will be your only liquid), 1 stick of butter, salt and pepper and 2 chicken bouillon cubes. Stir constantly so the milk does not burn and the potatoes don't stick to the bottom of the pot. Bring this mixture up to a full boil. Next, add 1 box of velveeta cheese that has been cubed. Stir until the cheese has melted. Serve immediately. You can top this with sour cream and some cut up chives. This makes an absolutely wonderful soup. My family has to have this whenever it rains or when it gets real cold outside. Happy Eating!

Answer 3

What you need:

4 Tablespoons butter
2 med. yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
Salt and pepper to taste Roux
2 tablespoons butter
2 tablespoons all purpose flour
What you do:

Heat a large pot and add butter onion, and sauté. Don't let the onions brown
Add the peeled and sliced potato, milk and stock. Add the herbs. Cover and cook gently for about an hour.
Prepare the roux: melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (the roux) bubble for 2 minutes on medium-low heat, stirring constantly.
Thicken the soup with the roux, whisking to avoid lumps. Cook for 5-10 minutes and then puree the soup in a food processor or blender.
Add the cream, gently rehear, do not boil.
Season to taste with salt and black pepper. If you like top each bowl of soup with chopped fresh chives.

Answer 4

Here you go:

Ingredients: 2 cups (200 gm) potatoes-peeled and diced
1 cup onions-chopped
2 cups water
1 cup milk
1 cup cream
2 tsp salt or to taste
1 tsp powdered black pepper
1/8 tsp nutmeg-grated
grated cheese to garnish

Method: Place potatoes, onions and water in a pan, and cook covered, till potatoes are cooked soft.

Cool and blend smooth in a blender or pass through a soup strainer.

Measure liquid back into the saucepan, adding 1 cup milk and water if required, to make 4 1 cups of liquid.

Add salt, black pepper, nutmeg and bring to a boil. Lower the heat and simmer for about 5 minutes.

Serve hot garnished with the cheese.

Have fun!

Answer 5

easy and good: vichysoise (french potato soup)
2 c cubed raw potatoes
1 c onion diced or leeks
2 c water
3 chicken boullion cubes
2 T butter
3/4 c milk
1/8 t pepper
2 T parsley, chopped
1/2 c cream
Combine potatoes, onion, water and boullion in a sauce pan. Cook until tender. DO NOT DRAIN! Pour into blender, add remaining ingredients except cream. Cover , blend on high 30 seconds, pour into bowl, add cream. Serve hot or cold, I like hot but traditional vichysoise is served cold

Answer 6

Here a list of potato soup and a recipe that I like:
http://southernfood.about.com/od/potatosoups/Potato_Soup_Recipes.htm

Roasted Potato Soup With Sour Cream and Bacon(Adapted from NY Times)

4 medium Yukon Gold, skin on, sliced ¾-inch thick
2 teaspoons olive oil
Salt and freshly ground black pepper
1 bay leaf
6 thyme sprigs
6 slices bacon
½ cup sour cream
6 cups boiling water/chicken stock - I used 3 cups water/3 cups stock

Pre-heat oven to 375
Toss sliced potatoes in oil and ½ teaspoon salt. Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes. Transfer to a pot with a tight-fitting lid. Pour 1 cup boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5 cups boiling water/stick, cover tightly, and set aside for 1 hour. Remove bay leaf and thyme sprigs. Using a hand blender or working in batches in a blender, purée soup until smooth, adding more boiling water if mixture is too thick. Season with salt and pepper, keeping in mind that the bacon garnish will be salty.

Cook bacon in skillet over medium-low heat until crisp but not hard. Crumble bacon. Reheat soup over low heat.

Pour hot soup into bowls and gently place a dollop of sour cream on top. Sprinkle with bacon bits.

Serves 4-6