how do you make a good and homemade potato soup?

Answer 1

Ingredients:
•
•1 cup celery, sliced
•3/4 cup chopped onion
•2 tablespoons butter
•2 tablespoons all purpose flour
•2 cups half & half
•1 tablespoon chopped fresh parsley
•1 chicken bouillon cube
•1/2 teaspoon salt
•1/4 teaspoon pepper
•4 large baking potatoes, baked & cubed

Directions: Bake potatoes and cube them. In a largge saucepan, saute the celery & onion in butter for 8-10 minutes until tender.Blend the flour with 1/4 cup of the half & half. Add to celery mixture. Mix well. Add 1/2 cup of water, parsley, bouillon, salt & pepper.Simmer until heated through. Do not boil. Stir in potatoes. Add remaining half & half and heat thoroughly without boiling. Yield: 2 - 4 servings. Serve with your choice of garnishes: Grated cheddar cheese Sour cream Chopped chives Bacon bits

2 -4 servings

Answer 2

Authentic Potato Soup:

A large pot of cold water
4 large Idaho potatoes
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 small onion, chopped
1 medium-large onion, stuck with 2 cloves and poked through with a knife
sea salt and white pepper
1 dried (green) bay leaf
1/2 cup flour (2 ounces)
1 stick unsalted butter (4 ounces)

Preparation:

Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.

In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.

Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving.

Answer 3

POTATO & ONION SOUP...

INGREDIENTS:

* 5 cups cubed peeled potatoes
* 5 cups water
* 2 cups finely chopped onions
* 1 cup chopped celery
* 1 cup sliced carrots
* 1/4 cup butter
* 4 tsps. chicken bouillon granules or equivalent chicken base
* 2 tsps. salt
* 1/4 tsp. ground black pepper
* 1 can (12 oz) evaporated milk (fat free is fine)
* 3 tablespoons chopped fresh parsley
* 3 to 4 tablespoons chopped fresh or frozen chives chives

PREPARATION:
In a large slow cooker/Crock Pot, combine the first nine ingredients. Cover and cook on HIGH for 7 hours or until vegetables are tender. Add milk, parsley and chives, mix well. Cover and cook 30 to 45 minutes longer, or until heated through.
Makes about 3 quarts.

Answer 4

Bacon & Potato Soup

8 slices Bacon, fried crisp - reserve grease.
½ tsp. Salt
1 c. Onions, chopped
Pepper to taste
2 c. cubed Potatoes
½ c. Shredded Cheddar Cheese
2 c. Water
Chopped Green Onion
1 can Cream of Chicken soup
¾ c. Milk
1 small carton Sour Cream

In a medium sauce pan, sauté onions in bacon grease. Add potatoes and water; bring to a boil. Cover and simmer for about 15 minutes, or until potatoes are tender. Stir in soup, sour cream, milk, salt & pepper. Heat to serving temperature but do not boil. In individual bowls, top soup with shredded cheese, bacon bits and green onion.

Answer 5

Start with diced onion and bacon in the bottom of the pot. Fry until the onions are clear, then add some salt and pepper, Heavy cream, potato's, chicken stock, celery, and whatever else you want to put in. Let it cook until potato's are soft and serve.

Answer 6

I start with a big can of chicken broth and I add about 2 cans of water too. Then I add an onion and a few stalks of celery (leave them big if you want to pick them out after). I bring that to a boil and then add my potatoes and cook them until they are tender. Then I add two cups of half and half creamer, 1/2 a stick of butter and 8oz. of Velveeta cheese. I like to add chopped ham to mine also. Then just let the cheese and butter melt over low heat and you are done. It's rich and creamy... and EASY!

Answer 7

INGREDIENTS
6 potatoes, peeled and cubed
1 onion, chopped
1 carrot, grated
4 slices crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon margarine
1 tablespoon rendered bacon fat
4 cups milk
3 tablespoons dry potato flakes
DIRECTIONS
Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.

Answer 8

Heat 2 tbsp Olive oil in large pan over medium heat.
Add 2 medium onions chopped, stir & cook for 3-4 minutes.
Add 2 cloves of garlic, minced, &
2 lbs of sweet potato peeled & cut in 1" chunks.
Cook & stir for 2 minutes to coat.
Add 6 cups of vegetable or chicken bouillon.
Optional grated orange peel (zest) & juice of 1 orange.
Add 2 tbsp of fresh thyme leaves, or spice of your choice.
Cover & simmer for 20 minutes, until tender.
Transfer to food processor or use hand blender or masher.
When smooth, season to taste with salt & pepper.
Return to pan & add 1 cup of milk, heat for 3-4 minutes.
Reheat but do not boil or scorch. Sprinkle with 1 tbsp thyme.
Ladle into 4 warmed bowls, serve with crusty bread.

Answer 9

quarter the potatoes, boil them with butter and onions, until soft. and canned milk tablespoon butter(again), salt and pepper to season.