How do you make potatoe soup?

Question

I am craving it, its warm during the day, but it gets chilly at night and the cool air makes me think of potatoe soup like my mom used to make, and stews and chilles, but how do you make potatoe soup. My mom is no longer around to ask.

Answer 1

Here's an easy way:

1 bag frozen cubed potatoes (hashbrowns)
1-2 cups frozen white onion
1/2 stick butter
Water
Milk
Cheese
Celery, Carrots and spices as desired

1) Put the butter and onions in the bottom of the pot. Cook until the onions begin to turn clear/translucent
2) At this point, you'll add the frozen potatoes and enough water to easily stir the mixture
3) Allow that to cook until the oil from the butter is mixed with the water and the potatoes are soft and warm.
4) Add milk (about 1 cup, to replace the water that has steamed or boiled off) and any other veggies or seasonings you'd like,* if you add veggies, cook until they're tender, if not, just cook until everything is warm (the milk and cheese will cool it down a little).


*I like to add celery (chopped) and carrots and a little broccoli. I cook them til they're about the same consistancy of the potatoes, so fairly soft. Seasoning wise, I like to use salt, pepper, garlic and celery salt.

This is very easy and you can have potato soup in about 20 minutes start to finish. Using frozen veggies is a good way to cut time from the prep and you don't lose much from the taste either.

Once you have a base (boiled potatoes in milk or water), add whatever else you want: veggies, salt, pepper, cheese, cheese, whatever. Eventually, you'll find exactly what you like. Cooking is partly an experiement and should always be a bit of an adventure.

Answer 2

Potato Soup

2 Large russett potaoes cut into half inch cubes
1 stalk celery, chopped
1 small carrot shredded
4 large mushrooms either chopped or sliced
1/4 cup red bell pepper, minced
2 Tablespoons finely chopped onion
2 Tablespoons snipped chives
2 1/2 cups Chicken Broth ( I like Low Sodium, Swanson's, in a box )
2 teaspoons white vinegar
1 1/2 cups lowfat milk
2 tablespoons all purpose flour
5 slices, cooked crumbled bacon (pork, turkey or veggie bacon all work fine)
1 cup shredded extra sharp Cheddar cheese
1 cup shredded Pepper Jack cheese

Combine the vegetables, vinegar, and chicken broth in a large saucepan over medium heat. Bring to a boil. Then turn down the heat, cover and let simmer for about 20 minutes.

Whisk together, the flour and milk in a medium bowl and set aside.

Remove the saucepan of vegetables from the heat. Add in the flour and milk mixture. Return the pan to the heat and let simmer 5-8 minutes, uncovered. By now, the potatoes should be tender and falling apart, and the soup should be thickened.

Remove the pan from the heat and stir in the cheeses and the bacon.

Serving suggestions include-
Crusty Bread (Garlic Bread if you're feeling really naughty)
Salad
Crackers (Goldfish or Oyster Crackers are great with this soup)
Raw veggie sticks

This soup cooks up in under an hour. Tastes like it took all day. And has the flavour of a baked potato with "the works"! You should get 4 hearty bowls. This is my favourite soup to make and eat! Once it's made, it freezes very well. I often make a double batch, portion it out into plastic freezer containers, and freeze individual portions to have on hand for a quick meal.

Answer 3

German Kartoffelsuppe (Potato Soup)

Ingredients:
2 Potatoes; Medium
1 Onion; Medium Size
4 Celery & Leaves; Stalks
2 tablespoons Vegetable Oil
Boiling Water
1 Bay Leaf; Small
1/2 teaspoon Salt
2 tablespoons Butter
3 cups Milk
Parsley; Chopped
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.

Answer 4

Robert Rothschild Farm has a great potato soup recipe:

4 large Potatoes, peeled, diced
1 small Onion, finely chopped
3 stalks Celery, finely diced
8 cups Water
4 Chicken bouillon cubes or 4 vegetable bouillon cubes
1/4 tsp. Black pepper
1/2 tsp. Dill weed
1/2 cup Instant potatoes
1/4 cup White gravy mix
3 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip

Bring to a boil potatoes, onion, celery, bouillon cubes and water. Boil until tender, about 30 minutes. Turn off burner and gradually whisk in instant potatoes and gravy mix. Add dill weed, black pepper and Toasted Garlic Horseradish Dip.

Answer 5

This is how my grandmother and mother made it, and it's the only way I know how. For 3-4 people I take 4-6 large potatos, peel them and dice them into little cubes. I also dice a medium to large onion. Fill pot with water until it covers onions and potatos and boil the potatos and onions until they are soft.(not mushy) I then drain the water and add a large container of half and half. (enough to cover the potatos) and 1 stick of butter ( I also add 1 tablespoon of minced garlic.) As it is warming back up on the stove on low heat I season with salt and pepper.

Answer 6

1 quart chicken stock
5 sprigs thyme
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets
1/2 pound yellow onions
1 cup whipping cream
1 baked potato
12 ounces Cheddar, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallions, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish

Preheat oven to 400 degrees Fahrenheit.
In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.

In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).

To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.

Answer 7

There are many variations. Check out this web-site: http://www.idahopotato.com/recipe_dig.php

I like to add chunks of ham for the meat portion of the soup & boiled potato chunks. The cream of mushroom soup mix makes it creamy & delicious! When I don't feel like making up a whole batch of homemade soup, I just buy the Campbells creamy potato soup in a can! It's all up to what u want. Enjoy!!

Answer 8

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.

Answer 9

Loaded "Baked Potato" Soup
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, about 1 cup each

1 lb. baking potatoes, peeled, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

Answer 10

8 Potatoes
4 Mushrooms
1200ml (2 pints) Milk
1 Onion
1 tbsp Parsley
1 tsp Basil
25g (1oz) Butter
Black pepper

Cut up potatoes and onions into cubes and slice mushrooms.
Boil until potatoes are soft, drain excess water.
Add milk, mushrooms, butter and herbs.
Cook for an further five minutes.
Add pepper to taste before serving.