Does anyone have a good potato soup recipe?

Answer 1

The BEST Baked Potato Soup Ever!
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onions
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or half-and-half
GARNISH
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)
Wash potatoes thoroughly and microwave until tender.
If you would like you can always bake in a 400 degree oven for one hour or until done. As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown. Add in your flour to make a roux.
Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5 minutes. Take your cooled potatoes and peel off the skin and chop up into desired pieces.
Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil. Reduce heat and simmer for about 15 minutes or until it is thick. Garnish with cheddar cheese, crumbled bacon and green onions.

nfd♥

Answer 2

http://www.potatosouprecipe.com/
All the best potato soup recipes.
I suggest the Bacon Baked Potato Soup.

Ingredients -
3/4 cup chopped Leek, washed well and drained
4 large Garlic cloves, chopped coarse
1 tablespoon Olive Oil
1 (1/2 pound) russet Pre-Baked Potato
2 1/2 cups Chicken Broth
3 tablespoons Heavy Cream
1 1/2 tablespoons minced Fresh Chives, Bacon Bits, and Sour Cream


Preparation:
1. In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften.

2. Add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes.

3. At this point you can also add some grated cheddar cheese into the soup if you like. When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits and chives.

Answer 3

I love the combo of garlic and potatoes in soup - this is really easy and the pepper jack adds a bit of kick!

3 cups chicken stock
3 cups diced potato
1/4 teaspoon minced fresh garlic
Pinch cracked black pepper
3/4 cup chopped garlic
1 1/2 cups heavy cream
3 tablespoons cornstarch
4 tablespoons cold water
1 cup shredded pepper jack

Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.

Add garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.

Enjoy!

Answer 4

Easy Potato Soup

-Cube 6 potatoes into 1/2" pieces in dutch oven
-Barely cover with water
-Gently boil for about 10 minutes
-Drain about half the water out
-Add 1/2 gal. milk and 1/2 stick butter
-Turn heat to simmer
-Add 1/4 cup diced onions, 1 tsp. seasoned salt, 1 tsp. pepper, 1/2 crushed garlic clove
-Stir frequently to prevent milk scalding on the bottom of the pan
-Stay out of the mixture until done! lol
-Serve with a pinch of shredded cheese on top in a soup bowl. Add bacon bits if desired.

Answer 5

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 6

Baked Potato and Leek Soup with Cheddar and Bacon
This is sooooo good

2 medium russet potatoes (about 1/2 lb. each)
1/4 cup unsalted butter
2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon, cut into 1/2-inch dice
1 cup grated sharp Cheddar (about 1/4 lb.)
2 Tbs. thinly sliced scallion greens or chives


how to make

Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.



Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.



Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.


When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

Answer 7

Yes! Try mine, I swear by it! It's delicious.

INGREDIENTS:
6 cups water
3 to 4 large potatoes
salt
1/2 cup green onions
garlic
1 1/2 cups cubed cooked ham
parsley
1 cup corn kernels
1/2 cup chopped carrots
4 tablespoons butter
1/2 cup chopped celery
1/2 red bell pepper, chopped
1 cup broccoli florets
1 cup potato soup mix, Bear Creek
Velveeta cheese, see instructions
PREPARATION:
Put about 6-8 cups of water in pot. Bring to a boil and add peeled 1" chopped potatoes and salt. I used 3 BIG potatoes but you can adjust however many you want in your soup. I added; 1/2 cup chopped green onions,a little garlic, 1 1/2 cups of 1/2" cubes of chopped ham, parsley, 1 cup corn, 1/2 cup chopped carrots, 1/2 stick of butter, 1/2 cup chopped celery, 1/2 red bell pepper, chopped, about 1 cup of tiny florets of fresh broccoli, 1 cup of Potato soup mix.

I let this simmer for about 30-40 minutes. Then add 2 inches of Velveeta cheese in cubes and let it melt.

Answer 8

Look for a recipe based on leeks and potatoes. Just get online and google a recipe site and specify ingredients. Magic combo. Oh yeah, chicken stock base. In summer it can be served chilled, winter warm. Vichysoisse. Vegetarian stock if you must.

Answer 9

i take 1 large yellow sweet onion and put it in my mini blender and more less puree it (my kids don't like onions and when i do it super super fine...like an applesauce consisty...they aren't even aware onion is in this recipe) then i chop 5 lb bag of idaho potatoes and peel and rinse. Cover in just enough water to the top of chopped potatoes add one stick butter....add chopped onion and salt and pepper to taste....cook until very tender and once tender i begin to stir so that my soup begins to thicken and mush...watch that it doesn't stick and turn down to just simmer....i take my spoon and mashed some of them while stirring once they are tender...once done i add about 1/2 cup of pet milk....then i serve it with lots of grated cheddar cheese...my kids love love love this...we also serve cornbread....hope you enjoy!

Answer 10

I use hard rock cafes and its wonderful made with cornbread.
http://www.cookingcache.com/soupsand/hardrockcafebakedpotatosoup.shtml
The leak one above is good also.Ive made it!!I used acopy cat version of olive gardens.