what is the best recipe for potato soup?

Answer 1

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 2

One of the best I've ever had was quite simply made! Nothing more than new red potatoes boiled until quite soft along with a little bit of leek greens (the part usually tossed!). The potatoes were then pureed into soup with some of the cooking liquid and strained to remove the chunkier bits. Much nicer than traditional potato-leek soup (I can't spell the french name) as it really let the potato flavor shine!

Answer 3

Apparently these guys didn't notice the category. If you eat dairy, I saute some scallions or leeks and celery in a little olive oil with some crushed garlic, then add parboiled cut up potatoes and cover with milk-season to taste, then simmer until potatoes are cooked. For a vegan soup use vegetable stock instead of milk, and puree some of the potatoes if you like a thicker soup. Some also like to add carrots.

Answer 4

The recipe my mother taught me has NO MEAT in it and it's done by feel, but it's very simple.

Depending on how big or small of sauce pan you need or if you want a lot of potatoes, adjust the amount of potato's to that. 1 chopped celery (or celery seed), 1 can of condensed milk (or you can you use soy milk), and butter.

You will need 1 pan with water in it.
Peel and cut potato's in quarters add to water.
Dice your celery up and add to the water and set to boil until
You cook the potato's until you can stick a fork in it.
Add the can of condensed milk into the water.
Add the butter. (you can adjust the butter to what every you want it can either be 1tsp or 1/2 stick or you can leave it out)
Salt and Pepper to taste.
Add corn starch to thicken. I do mine a tsp at a time, until I get the consistency I want.

Answer 5

Follow any generic recipe. The key to great potato soup is the bacon roux. Fry 4-5 strips of bacon and save the grease in the pan. When your soup is almost finished, turn the heat on medium and get the grease hot, once it is sizzling, begin adding flour to it until you get a thick caramel colored paste. Cook that paste in the pan until it bubbles, stirring constantly. Then add to soup about five minutes before chow time. It adds extreme bacon flavor and will warm even the coldest heart.

Answer 6

Campbell's