Recipes for home-made potato soup?

Answer 1

Here is a good one for a slow cooker

INGREDIENTS
8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
1/2 cup all-purpose flour
DIRECTIONS
Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Answer 2

1 quart chicken stock
5 sprigs thyme
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets
1/2 pound yellow onions
1 cup whipping cream
1 baked potato
12 ounces Cheddar, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallions, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish

Preheat oven to 400 degrees.

In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.

In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).

To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.

Answer 3

I'm Italian and I can write this recipe
Potatos soup with carrots and celery
1 1/2 pounds potatoes
2 tablespoons butter
3 tablespoons vegetable oil
3 tablespoons onion
chopped fine
3 tablespoons carrot chopped
fine
3 tablespoons celery
chopped fine
5 tablespoons freshly grated parmigiano-reggiano cheese, plus additional cheese at the table
1 cup milk
2 cups Meat Broth made at home OR 1/2 CUP canned beef broth diluted with 1 1/2 cups water
Salt
2 tablespoons chopped parsley
Crostini, fried bread squares.



1. Peel the potatoes, rinse them in cold water, and cut them up in small pieces. Put them in a soup pot with just enough cold water to cover, put a lid on the pot, and turn on the heat to medium high. Boil the potatoes until they are tender, then purée them, with their liquid, through the large holes of a food mill back into the pot. Set aside.

2. Put the butter, oil, and chopped onion in a skillet and turn on the heat to medium. Sauté the onion until it becomes colored a pale gold. Add the chopped carrot and celery and cook for about 2 minutes, stirring the vegetables to coat them well. Don't cook them long enough to become soft because you want them noticeably crisp in the soup.

3. Transfer thé entire contents of the skillet to the pot with the potatoes.Turn on the heat to medium, and add the grated Parmesan, the milk, and the broth. Stir and cook at a steady simmer for several minutes until the cooking fat floating on the surface is dispersed throughout the soup. Don't let the soup become thicker than cream in consistency. If that should happen, dilute it with equal parts of broth and milk. Taste and correct for salt. Off heat, swirl in the chopped parsley, then ladle into individual plates or bowls. Serve with freshly grated Parmiggiano and crostini on the side.

Answer 4

Potato Soup Recipe 6-8 medium potatoes a million/4 cup butter a million/2 cup flour 6 cups milk 2 teaspoons hen bouillon a million/2 teaspoon salt a million/4 teaspoon pepper a million/2 lb cheddar cheese Peel, dice, boil, drain and "mush" potatoes to the consistency you like In separate pan, soften butter, upload flour and prepare dinner whilst stirring for some minute or so. upload 0.5 the milk and stir till lumps are out of flour blend. upload final milk and on med-extreme warmth, warmth to a boil. Stir fairly much consistently or that's going to scorch. After boiling, turn warmth off and upload final components. dazzling soup!! super and creamy and so common to make.I left the potatoes alittle lumpy and all of us cherished the consistency. I used 5 cups of two % milk and a million cup of hen broth. I used Wondra flour and did no longer have any problems with lumps. thank you msouth for a scrumptious soup recipe

Answer 5

Hi

Dice potatoes, stir them in a piece of butter. Just before they become tender, add a diced onion and stir till they become tender and soft enough to eat. Then add milk and boil for a while. Put some of the milk and most of the potatoes and onions into a blender and blend them (some pieces should be left unblended). Pour this back into the cooking pot and add salt, red pepper, black pepper and dried basil. Enjoy

Answer 6

Dice about 6 potatoes in varying thickness
Add some spices of your choice to potatoes
Add some very thinly sliced onion
Put in pot and fill with chicken broth just to cover potatoes
Cook until tender
Turn off heat and add:
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. Velveeta or any processed cheese
Stir until blended
I like to put some sour cream and a little grated cheddar on top

Answer 7

eight large potatoes
peel and dice all the same size
so they all cook in an about the same time
place diced potatoes in to pot of cold water
turn on burner
walk over to the liquor cabinet
COCKTAIL TIME BABY
do you have heavy cream in the house like 12 oz
if not
turn off the stove call the pizza guy and make the soup tomorrow
and lets have a few cocktailsssssssssssss

Answer 8

This is my favorite... especially with bacon bits and chopped scallions on top. It calls for a crockpot. The second one is quick for an instant potato fix!!!

8 servings
PREP TIME 25 Min
COOK TIME 12 Hrs
READY IN 12 Hrs 25 Min

INGREDIENTS

* 6 medium white potatoes, peeled and chopped
* 2 onions, chopped
* 1 carrot, peeled and diced
* 3 stalks celery, diced
* 1 tablespoon oil-packed minced garlic
* 4 cubes chicken bouillon
* 1 quart water
* 1 tablespoon parsley flakes
* 1 tablespoon salt-free herb seasoning blend
* 1 tablespoon Italian seasoning
* 1 1/2 cups soy milk
* 2 cups chopped broccoli

DIRECTIONS

1. In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
2. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
3. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.

LOADED BAKED POTATO SOUP

Prep. Time: 0:35
Serves: 2-4

2 cups chicken broth
3 med. potatoes - peeled, cubed
2 green onions - trimmed, sliced
1/2 rib celery - minced
1/4 med. carrot - grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon - crumbled

-Bring first 7 ingredients to boil in a saucepan over medium-high heat.
-Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
-Whisk milk/flour mixture into saucepan; stir in cheese and bacon.
-Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

Answer 9

Boil potatos

Dice them up

Finely dice onions, carrots

add season salt, pepper

add a can of cream of mushroom soup or cream of chicken soup


don't forget the milk
enjoy

Answer 10

I always have to cook a big pot..So I won't put amounts..

Dice potatoes..filling your pot 3/4 way..Dice an onion..
Fill with water, covering all potatoes.. and boil till potatoes are tender..
Drain 3/4 of the water out..Refill pot with milk..add salt, pepper and butter to taste..Once it's good and warm you can add cheese to taste..