Potato Soup Recipe?

Question

What's your favorite potato soup recipe and what are the ingredients?

Answer 1

Peel 5 large russet potatos. Wash & dice them into 2 inch squares. Boil them in salted water until fork tender, drain & set aside. In a skillet, fry 5 pieces of diced bacon until crispy. Set aside. Return all but 2 cups of potatoes to the pot. Add 3 cups chicken broth & 1 cup heavy cream. Mash the other 2 cups of potatoes & add to the broth & other potaoes (thickener for soup). Add salt & pepper to taste & cook until heated through. Add butter & bacon. Enjoy!

Answer 2

My favorite Potato Soup Recipe is:

Ingredients

2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste

Preparation

1 Roast the red bell pepper by placing it over or under an open flame until it is blackened on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the pepper from the bag, peel off the blackened skin, remove the seeds. Cut pepper into strips.

2 Place pepper, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft.

3 Add hot milk (or cream) and butter. Puree in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.

Serves 6-8.

Bon Apetit!!!!!!!!!!!!!!!!!!!!

Answer 3

Ingredients
12 LARGE IDAHO POTATOES (8 - 9 lbs)
2 MEDIUM ONIONS
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 QUART SOUR CREAM (Room temperature)
1 CUP BACON GREASE (Strained to remove any browned particles, warmed)
1/2 LB MOZZARELLA CHEESE (Grated)
1 CUP CHARDONNAY (Optional)
1 QUART HEAVY WHIPPING CREAM
10 -1/2 OZ CAN CREAM OF MUSHROOM SOUP
2 TSP GRANULATED GARLIC
2 TSP WHITE PEPPER
1 TSP SALT
1/2 LB BUTTER
Garnish Toppings
1 BUNCH SHALLOTS (Chopped)
1/2 LB SHARP CHEDDAR CHEESE (Grated)
2 CUPS BACON BITS (Crumbled)
1/2 LB FRESH MUSHROOMS (Washed and sliced)

Method
Coat the potatoes in the olive oil then bake them and the onions in a 375F oven for 45 minutes. Remove the potatoes and onions from the oven and allow to cool. ( About 30 minutes).

Cut the potatoes in half lengthwise; use a Chef’s spoon to scoop the meat from the potato skins. (Do not puncture the skins, leave about 1/8 of an inch of meat remaining on the skins.) Peel the skin and roots from the onions.

Use a food processor to puree and blend all of the ingredients. The residual heat from the potatoes and onions will melt the cheese. Add the soup to a 10 quart stock pot or Dutch oven and over low heat warm the soup. Serve.

Alternate Method
If bacon grease is unavailable use lard.

Answer 4

First, cut 3 strips of bacon into pieces and sauté in a deep pot. Add 1/2 onion, diced. Drain off fat.
Add 3 potatoes, diced, and 3 grated carrots. Add water or chicken bouillon (broth) to cover. Bring to boil and cook until potato cubes are cooked.

Remove from heat and mash with potato masher or put in blender to purée the potatoes. Return to pot. Add 2 cups milk. Bring to boil and simmer

Make 1 cup of béchamel (white) sauce and stir it in. This will give the soup a nice, creamy consistency.

Béchamel: 2 tablespoons butter or margarine,
2 tablespoons white flour
Mix together and cook over medium heat until slightly browned. Remove from heat and stir in 1 cup milk. Stir until well blended and slightly thickened. Stir into soup.

When serving, add a sprinkle of paprika on each bowl of soup. Enjoy!

Answer 5

Potatoes, milk, butter, onion, garlic powder, salt and pepper.

Boil cubed potatoes until you can push through them with a fork with resistance. Add to milk and butter and onion over medium-low heat. Add garlic powder, salt and pepper to taste. Cook until potatoes and onions are soft (but not too mushy, you want some firmness in potato).

The best potato soup is the ones that aren't "dressed" up so much.
Expecially great when I don't feel good! :) That can be the best medicine !

Answer 6

I use the Bear Creek Potato Soup add a few more dry flakes to make it thicker,add real bacon, some grated onion, and top with cheese when I put it n a bowl. Add almost anything you would do for a fully-loaded baked potato

Answer 7

Hi !!!
Here is my favorite recipe to use for Potato Soup... I have been to this restaurant several times and I always order a bowl of it with my dinner...ENJOY!!

Houston's Baked Potato Soup

Ingredients:
5 Medium Russet Potatoes
3 C. Whole Milk
1/2 C.Half and Half
1/2 C. Sour Cream
1 C. Shredded Cheddar Cheese
1 1/2 tsp. Chives
1/2 tsp. Salt or to taste
1/4 tsp. Fresh Ground Pepper or more to taste
2 1/2 Tbs Butter
1/4 tsp. Celery Salt
1 Green Onion Diced
5 Strips of Bacon Diced and Fried Crispy-drain
1 1/4 tsp. Fennel Seeds

Preparation:
Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel the potatoes. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from seperating. Let milk cool slightly with fennel seeds in mixture.

When potatoes or cool enough to work with carefully cut 4 in half and spoon out cooked potato and place in a food processor. Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside. Save the potato skins for baked potato skins later. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 Tbs. shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes.

When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

Answer 8

CHEDDAR POTATO SOUP WITH BACON

ingredients
4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives
preparation
Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.

While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.

Reduce heat to low and gradually stir in Cheddar (do not let boil).

Divide soup among 4 bowls and sprinkle with bacon and chives.

Answer 9

POTATO SOUP WITH CARAMELIZED SHALLOTS

2 garlic heads
8 tablespoons extra-virgin olive oil
2 cups chopped leeks
2 cups chopped onions
1/3 cup chopped celery
4 teaspoons ground coriander
3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
8 cups (or more) vegetable stock or chicken stock
2 cups sliced shallots (about 10 large)

Preheat oven to 350 F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic, squeeze out roasted garlic and reserve.
Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; saute until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes, stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender.
Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.

Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.

Answer 10

several choices for you .. happy eating