2 INGREDIENT POTATO SOUP RECIPES

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TWO-POTATO SOUP RECIPE: HOW TO MAKE IT



Two-Potato Soup Recipe: How to Make It image

Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. “For variety, I sometimes add chopped celery and a dash of green hot sauce.”

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield about 3 cups.

Number Of Ingredients 14

1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese

Steps:

  • Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

Nutrition Facts : Calories 245 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 33g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 12g protein.

UNBELIEVABLY EASY POTATO SOUP RECIPE - FOOD.COM



Unbelievably Easy Potato Soup Recipe - Food.com image

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 1 serving(s)

Number Of Ingredients 5

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste

Steps:

  • Peel and cube potatoes.
  • Put in a saucepan along with the onions and celery.
  • Add water, but don't quite cover the vegetables.
  • Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
  • Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
  • Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
  • (It will take a lot of salt!).

Nutrition Facts : Calories 343.2, FatContent 2.6, SaturatedFatContent 1.5, CholesterolContent 8.5, SodiumContent 73.8, CarbohydrateContent 71.8, FiberContent 9.2, SugarContent 5, ProteinContent 10.1

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