how do you make potato soup?

Answer 1

I like to use the slow cooker (crock pot to some)

Potato Soup
Slow cooker recipe

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 oz) evaporated milk
3 tablespoons chopped fresh parsley
snipped chives, optional

In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley, mix well.

Cover and cook 30 to 60 minutes longer or until heated through.
Garnish with chives if desired. 8 to 10 servings (3 quarts)

Enjoy! ~-~

Answer 2

This is how my aunt makes it...i dont know exact measurments.Put some water on to boil and peel and dice your potatoes and throw them in the water. Meanwhile while your potatoes are cooking get a couple stalks of clerey and wash and dice them up and throw those in with the potatoes.Get some baby carrots and cut them up in small pieces and add them to the potato and celery. While all that is cooking cut up some hot dogs and cook them in a seperate pot. After the veggies are done cooking drain them. Put them and the hot dogs in the same pot and add milk, 1/2 stick of butter, salt and pepper and let that all simmer for about 10-15 minutes. It tastes really good when its done.

Answer 3

POTATO CHEESE SOUP

4-5 large potatoes
1 cup sour cream
2 cans cheddar cheese soup
2 1/2 cups Milk
Salt and pepper
Beef bouillon
Garlic powder

Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat.
DO NOT BOIL.

Saltine crackers are a good compliment to this soup.


SOUTHERN POTATO SOUP

potatoes, boiled and drained
1/2 pack of bacon, fried
1 large onion, chopped
1/2 galllon whole milk
2 tbs cornstarch (optional)

Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk.
If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk.

This is great with Jiffy sweet cornbread.

Answer 4

Potato Soup
3 t. butter

3 C. sliced or chopped leeks (you can substitute onions)

3 T. flour

2 qts. water

salt and pepper to taste

4 C. potato chopped

1/2 C. heavy cream

3 T. chopped parsley

Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.

Top with shredded cheese, bacon...you name it!

I like to use leftover baked potatoes for this soup, or you can even nuke them!

Answer 5

Try thid recipe, its easy and tasty:
Ingredients:

* 55g Butter
* 425g Potatoes, peeled and diced
* 110g Onions, diced
* 1 tsp Salt ( or less if your stock is salty)
* freshly ground Pepper
* 900ml Chicken stock/ Vegetable stock
* 120ml full fat Milk
* freshly chopped Herbs to garnish

Method:

* Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
* Sprinkle poatoes with salt and pepper and cover.Sweat on a gentle heat for approximately 10 minutes.
* Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
* Add the milk, then purée the soup in a blender or food processor.
* Serve sprinkled with a few freshly chopped herbs.

Answer 6

Irish Potato Soup
Ingredients

1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Preparation
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

Answer 7

Ok Im not going to give u measurents or anything but my grandma made Potato soup old school and this is what she always told me. You peel and cut up as many potatoes as YOU like. chop up some onion. just a little bit don't need to much and something like ring bologna or hotdogs, and peas. Boil the potatoes, add the meat, onions, peas, a little milk with some salt and pepper and there u go.. lol thats they I was always told and it taste good too lol

Answer 8

Creamy Potato Soup

6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
1/2 teaspoon ground black pepper

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Potato Leek Soup

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Answer 9

INGREDIENTS
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14.5 ounce) cans chicken broth
1/2 cup milk

DIRECTIONS
In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

Answer 10

boil patatos cook till well done add spices and there you have it
the water thickens as the patatos cook its really good i grill onions bellpepper and fresh garlic add it to thesoup i also use bacon grease when grilling veggies