Potatoe Soup recipes. Looking for a family favorite.?

Answer 1

POTATO LEEK SOUP

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons

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.

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.


CHUNKY POTATO SOUP

3 cups diced potatoes
1/4 cup chopped onions
1/4 cup chopped carrots (optional)
2 cups milk
3 cups water
3 tbsp. butter
1 tbsp. fresh parsley
1 tbsp. fresh cilantro
1/3 cup ground Parmesan cheese
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp Mrs. Dash original
2 cubes of chicken bouillon
2 tsp. Italian seasoning

Bring water to a boil, add fresh herbs and vegetables. Let boil for 5 minutes, add milk, butter, boil for 3 minutes more; add spices and seasonings, then add flour and cheese.
Stir very well so that the flour and cheese do not clump; continue stirring.

Serve when vegetables are tender and flavors are well blended.

Serve topped with cheddar cheese and add a few saltine crackers.

You will love this! It is my favorite soup! Perfect for guests, a romantic dinner, or just relaxing in the afternoon.

Enjoy!

Answer 2

I love making Potato Leek Soup in the fall:

4 large Yukon Gold Potatoes
1 bunch leeks, white parts only, cleaned and sliced
3 T butter
1 box organic chicken broth
5 slices peppered bacon
1 container sour cream
1 tsp kosher salt
1/2 tsp fresh ground pepper

Chop potatos and place in chicken broth. Saute chopped bacon and leeks in butter. Salt and pepper to taste. Add to potato mixture and cook until potatos are tender. Remove half of the mixture and blend until thick. Return to soup pot and add sour cream, salt and pepper. Serve with warm Rosemary Potato bread and smoked gouda cheese, along with a baby lettuce salad with dijon vinagrette.

Answer 3

Cheesy Potato Chowder, ( Quick & Easy)

2 c chicken broth
2 c. water
1 c, diced Canadian bacon or lean ham
3 C. finely shredded cabbage
2 carrots, thinly sliced
1 5.5 oz pkg dry au gratin potato mix
1 c. milk
1 tsp. cornstarch
1 c Mexicana canned corn

In Dutch oven, combine broth, water, cabbage, carrots, ham, and dry potato mix with the sauce.
Simmer for 20 minutes.
Combine milk and cornstarch, add to soup along with the corn. Simmer 15 more minutes.

Answer 4

Grandpa's Cream of Potato Soup

6-7 potatoes-diced, 1 medium onion
Water to cover potatoes & onion. Boil til potatoes are done.

1/2-3/4 cup oleo, 1 can mushroom soup, 1 can cream of celery soup, 1-8oz. cream cheese, 1 teaspoon garlic salt, 1 1/2 cup milk, salt & pepper to taste.

Add cream cheese to potatoes & onion
Remove from heat, stir til cheese is melted
Add soups, oleo, milk, salt & pepper and reheat. Enjoy!

Answer 5

Leek & Potato soup

4 slices bacon, coarsely chopped
6 leeks, thinkly sliced (or 3-4 big ones)
1/4 c. all-purpose flour
4 c. water
3 chicken-flavored bouillon cubes
2 potatoes, peeled and cubed
1 tsp. dried whole basil
1 c. half-and-half or milk or cream

Cook bacon in a Dutch oven over medium heat 5 minutes. Add leeks;
saute 5 minutes. Reduce heat to low; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add water;
cook over medium heat, stirring constantly, until thickened. Add
bouillon cubes, potatoes, and basil; cover and simmer 45 minutes.
Stir in half-and-half and cook until thoroughly heated.

Potato Poblano Soup
Yield: 6 To 8 serv

2 strips bacon, cut into 1/2-inch wide pieces
1 md onion, chopped
4 poblano chiles, roasted, seeded, peeled and diced
2 t salt
1 t fresh black pepper
3 garlic cloves, minced
1 qt chicken stock
6 md yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped
1 c Crema, Creme Fraiche or sour cream
1/2 c grated Anejo cheese (optional)

In a heavy Dutch oven or stockpot, fry the bacon over moderate
heat, stirring frequently, until it starts to brown. Toss in the
onions, half of the diced Poblanos, the salt and pepper and cook
until slightly golden, 5 to 7 minutes. Spoon out any excess fat.
Stir in the garlic and cook briefly just to release the aroma, 1
to 2 minutes. Pour in the chicken stock, add the potatoes and bring
to a boil. Reduce to a simmer and cook 20 minutes.

Puree in a food processor or blender just until smooth, being
careful not to over-process. Over-working will result in a gummy
soup. Return to the pot, stir in the Crema, Creme Fraiche or sour
cream and bring just to a boil. Stir in the remaining Poblanos for
garnish. Sprinkle with grated Anejo, if desired, and serve hot.

Potato Soup

6-8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cup milk
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 lb. cheddar cheese

Peel, cube, boil, drain and "mush" potatoes to the consistency you
like (I like them lumpy, but my kids like smaller pieces). In
separate pan, melt butter, add flour and cook while stirring for
about a minute. Add half the milk and stir until lumps are out of
flour mixture. Add remaining milk and on med-high heat, heat to
a boil. Stir almost constantly or it will scorch. After boiling,
turn heat off and add remaining ingredients.

You can of course decrease the cheese amount. I also add broccoli,
carrots, corn, peas or any combination of those when I am in the
mood.

Answer 6

This is something my mom made up once, I liked it alot.

cut up and boil potatoes, (she peeled hers)

add some rotel tomatoes and green chllies (if you have a lot of potatoes you could use a hole can)

Add cheese (whatever you have, whatever you like, I think she used american cheese slices)

She also added some whole kernel corn.

It was kind of like spicy potatoe chowder.