i need a recipe for potatoe soup please?

Answer 1

i'm putting ham in mine.

Answer 2

Hi DT!

My goodness! Those people above me are evidently making soup for some fancy dinner.

My simple recipe is for when someone in the family is sick and you want to put a comforting soup together quickly. This recipe makes two servings, but you can easily multiply the recipe. Also, it's easy to add or delete ingredients or adjust the amounts. If the potatoes break up during the second heating, don't worry--Grandma always said that only makes the soup better!

Potato Soup

3 Med. Potatoes, Peeled and Sliced into 1/4-inch Rounds
1/2 Small Onion, Chopped
1 Large Stalk Celery, Chopped
1 Stick Butter or Margarine
1 Cup Milk
Salt & Pepper to Taste

Place potatoes in saucepan with onion and celery, and cover with water. Boil over high heat until potatoes are tender.

Drain off almost all of the water. Add butter, milk, and salt & pepper. Return to low heat until soup is warm enough to serve.

Answer 3

Simple enough, and so very tasty.

8 large potatoes, pealed and cut into chunks
1/2 lb bacon diced (uncooked)
1 med onion diced
2 carrots diced
2 stalks celery diced
1 can cream of mushroom soup (can use cream of chicken if you want.)
1 Pt Heavy Cream
2 tsp chicken base. (If you don't have, you can use 2 packets Ramen Noodle Chicken Flavor)
1 cup cheddar cheese

Boil potatoes in water till they are semi tender, you do NOT want them soft, just mostly cooked. Drain and set aside.
In a large pot brown bacon, onions, carrots, and celery. When its all brown and happy, add the cream soup the cream and the chicken base. Stir well till mixed then add the potatoes. Once it has come up to a soft boil (be careful it can burn with that much cream) add the cheese and still till completely mixed. Serve with rolls!!!

(If it is to thick for you, add a bit of milk or water. But be careful, you can always add, you can NOT remove.)


JetDoc, she has it in a CROCK POT! That will not dry out and will NOT burn in that amount of time. Please read carefuly next time.

Answer 4

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.

hope this helps. enjoy.

Answer 5

Bacon and Potato Soup

INGREDIENTS

* 6 thick slices bacon
* 1 1/2 teaspoons olive oil
* 1/2 cup chopped onion
* 1/2 cup chopped carrots
* 1 stalk celery, chopped
* 4 cups low fat, low sodium chicken broth
* 4 cups cubed potatoes
* 1/8 teaspoon cayenne pepper
* 1/2 cup shredded Cheddar cheese
* 1/2 teaspoon kosher salt

DIRECTIONS

1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Answer 6

Nice and simple, goes great with a chunk of crusty bread.

Potato and leek soup

3 medium-sized potatoes(sliced about 1/4-1/8-inch thick)
3 medium sized leeks washed and sliced (same thickness and don't used the tough dark green part)
4 1/2 cups chicken broth (canned is fine)
2 cups water
1/2 cup whipping cream
2 Tablespoons butter
Salt and pepper to taste
Chopped chives, optional

~Combine potatoes, leeks, broth, and water in a large heavy pot or sauce pan and cover.
~Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
~Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth.
~Add cream, butter, salt and pepper and heat soup just to boiling point but do Not allow to boil (could cause cream to curdle).
~Serve, garnishing with a sprinkle of chives if desired.
Approx. 4 or 5 servings



The "to die for" recipe.... http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18574,00.html

Answer 7

Not sure what style of soup you are looking for but this soup is amazing:

Cheesy Chicken Chowder

3 c chicken broth
2c diced peeled potatoes
1c diced carrots
1c diced celery
1/2 c diced onion
1 1/2 tsp salt
1/4 tsp pepper
1/4c butter
1/3c all purpose flour
2c milk
2c shredded cheddar cheese
2c diced cooked chicken

in a 4 qt sauce pan bring chicken broth to boil. reduce heat add potatoes carrots celery onion salt and pepper cover and simmer for 15 minutes or until veggies are tender. Melt butter in med sauce pan add flour and mix well gradually add milk over low heat until slightly thickened Stir in cheese cook until melted add to broth along with chicken heat through.
Serves 6-8

Answer 8

it is so good this is the only way i will consume potato soup now: Irish potato soup 2 kilos boiling potatos, peeled and sliced a million pound leeks, washed and sliced (ought to apply leeks!) a million onion, chopped a million celery stalk, sliced 5 cups rooster inventory or broth 2 a million/2 cups of milk 4 tablespoons butter 2 tablespoons chopped clean parsley -elective salt & pepper a million/2 cup of a million/2 & a million/2 -elective soften the butter over medium warmth in a great saucepan. upload the vegetables, disguise, and prepare dinner for 5 7 minutes, stirring freguently. upload the inventory or broth, a million/2 cup of milk, parsley, salt and pepper. shrink warmth to low, disguise, and prepare dinner until eventually the vegetables are gentle, 25 to half-hour. enable the soup cool for 10 - 15 minutes. For a tender soup, circulate to a blender or nutrition processor in batches and technique until eventually tender. Can bypass this step in case you like it chunky. return soup to saucepan over medium warmth and stir interior the relax 2 cups of milk. Serve the soup in bowls and swirl in a million tablespoon a million/2-and-a million/2 into each and every serving. Sprinkle with the chives. additionally good garnished with shredded cheese and/or crumbled cooked 1st Baron Beaverbrook. Serve with an excellent brown bread & butter.

Answer 9

Here are two -

Mashed Potato Soup - http://www.gourmet-living.com/recipes.html?recipe=24671

Potato Soup - http://www.gourmet-living.com/recipes.html?recipe=22375

Answer 10

This is so easy and delicious...

The Bank's Potato Soup

1 16 oz. bag frozen hash browns
1 C. chopped onion
1 can chicken broth
3 C. water
1 can cream celery and a can of cream of chicken soup
2 C. milk
1 T. dried parsley
salt and pepper to taste


Combine eveything and simmer for 30 - 40 minutes. You can add one cup shredded cheddar cheese if you like a cheesy flavor.

Answer 11

---------->Golden Potato Soup

Submitted by: Marge

Rated: 5 out of 5 by 249 members

Yields: 5 servings

"This is a thick, hearty soup. Kids love this because of the cheesy flavor."

INGREDIENTS:
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham

DIRECTIONS:
1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

---------->Delicious Ham and Potato Soup

Submitted by: ELLIE11

Rated: 5 out of 5 by 945 members

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 8 servings

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.