Can anyone give me a good recipe for potato soup?

Answer 1

This potato soup is the greatest!!

Bob Evans Cheddar Baked Potato Soup Recipe

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
Hope this helps..

Answer 2

Ingredients:

6 slices of Thick Cut Bacon
1 Small Onion (optional), diced
4 Tablespoons Flour
3 Cups Milk
1 Cup Heavy Cream
3 Large Russet or Yukon Gold Potatoes, diced & peeled
Salt and Pepper, to taste

Boil potatoes until fork tender. While the potatoes boil, in a 4 quart stock pot, cook bacon (and onions) over medium heat, until crispy. Remove from pot, leaving the fat in the pan. Lower the heat and slowly add the flour, stirring well. When a paste like texture forms, slowly pour in the milk and cream. Stirring well is very important! You don't want lumps. Return to medium heat and bring to a boil, stirring occasionally.Crumble the bacon and add to the soupbase. When the potatoes are done, drain them and add them to the base. If the soup is too thick, add a little more milk. If it's too thin, remove and mash 1/4 cup of the potatoes. Add them back to the soup & stir well.

If you like, you can add a variety of ingredients - corn, celery, cheese, ham, broccoli, etc.

Answer 3

I Love potato soup, and make it all the time, trying different variations...I made a potato soup casserole kinda on accident last night and my husband and I loved it so much, he made me promise to make again next week!!!

very very easy....
1 package hillshire farms cheddarwurst sausage links (next to hotdogs)sliced then half each slice
about 5 med. potatoes (i used russett) peeled and cut into small pieces or cubed
1 small onion diced
1 sm can mushroom stems and pieces
1 can cream of mushroom soup
1 filled soup can of water
1 1/2 C. shredded cheese
2 Tbsp. pepper (i like to use montreal grillmate steak seasoning)

comine soup, water and pepper set aside.....

in a large casserole dish (2 1/2 Qt. or more) layer 1/2 the potatoes,1/2 the onions, 1/2 the mushrooms, pour 1/2 the soup mixture over layers, add 1/2 the cheese, then repeat, topping with remaining cheese

bake in middle rack oven at 350 for 1 hour 30 min.

i also made corn muffins to go with!!! YUMMY!!!
Good luck hope I helped

Answer 4

Baked Potato Soup

Servings: 12

Ingredients:

5 lbs. (10 each) Idaho Potatoes
2-3/4 qt. chicken stock
3/4 cup margarine
4-1/2 cups onions, diced
2 cups celery, diced
1-1/2 cups flour
2 cups shredded cheddar cheese
3/4 cup heavy cream
3/4 cup cooked, crumbled bacon
3/4 cup sour cream
Salt and white pepper, to taste
1 cup green onions, chopped

Procedure:

Bake Idaho Potatoes. Cool, peel and cut into large chunks. Bring chicken stock to a boil. Melt margarine in a non-reactive pot.

Add onions and celery; sauté about 5 minutes. Add flour, cook 8-10 minutes, stirring frequently. Stir in chicken stock, blending well. Bring to a boil.

Add Idaho Potatoes; reduce heat and simmer 25 minutes. Stir in cheddar cheese, cream and bacon, heat through. Remove soup from heat, stir in sour cream.

Season to taste with salt and pepper.

Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.

Answer 5

INGREDIENTS
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream
DIRECTIONS
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Answer 6

My favorite potato soup is very simple. Dice your potatoes and boil them in chicken broth along with a kielbasa sausage. Cook the potatoes until almost tender. Then add one package of your favorite brand of instant flakes and some milk. Boil until thick, then cut up the sausage and serve with croutons.