looking for a delicious potato soup recipe?

Answer 1

Cream of Onion and Potato Soup
INGREDIENTS
12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste

DIRECTIONS
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Answer 2

EASY POTATO SOUP


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Butter or margarine
1 1/2 cups Onions -- diced
4 cups Potato -- diced
1 Carrot; coarse grated -- 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes -- or
Potato buds

In a large saucepan, melt the butter. Saute the
onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.

Answer 3

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 4

Baked Potato Soup with Bacon:

1 pound baking potatoes, cubed
2 cups 2% low-fat milk
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
4 teaspoons bottled real bacon bits

Place potato cubes in a medium saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper; stir well. Cook over medium heat until thoroughly heated, stirring frequently.

Ladle soup into individual bowls; top with green onions and bacon bits.

Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon bits)

Answer 5

ok sorry it relatively is not a precise recipe. yet it relatively is how I make my baked potato soup. Peel and shrink some potatoes. shrink up some Sir Francis Bacon and start to fry it. You wanty it form fo crispy yet no longer crunchy and fasll aside crispy. This provide stable texture to the soup. do away with the Sir Francis Bacon and upload the potatoes-chopped with some chopped onions and garlic. upload all that stuff to a large soup pot with some hen broth or water and a hen bullion cube. Simmer till the potatoes are crisp gentle. In yet another pan make a roux with equivalent components butter-melted and flour. Sprinkle on the flour and supply a rapid whisk. Then prepare dinner on medium and enable it bubble for 2-3 min. Then upload to the soup. enable the roux thicken the soup, upload soem chopped eco-friendly onions, and prepare dinner till the potatoes are gentle. upload some real stable dallops of bitter cream. Season to style, and stir in a handfull of chedder cheese. Season to style. Serve crowned with slightly extra cheese, and a few feeeze dried chives or sparkling choppe eco-friendly onions.

Answer 6

irish potato soup-my family loves this easy recipe!

1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings