POTATO SOUP RECIPE RECIPES

Name: Potato Soup
Cook time: 40 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 6 -8 medium potatoes; 1/4 cup butter; 1/2 cup flour; 6 cups milk; 2 teaspoons chicken bouillon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 lb cheddar cheese

POTATO SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Potato Soup Recipe - Food.com - Food.com - Recipes, Food ... image

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.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. Very delicious, yet simple, soup.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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 or so.
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.

Nutrition Facts : Calories 868.2, FatContent 44.2, SaturatedFatContent 27.7, CholesterolContent 141.4, SodiumContent 953.6, CarbohydrateContent 85.6, FiberContent 7.5, SugarContent 2.9, ProteinContent 34.4

POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK

Potato Leek Soup Recipe | Robert Irvine | Food Network image

For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

Steps:

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

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You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
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Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Calories 250 calories per serving

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

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Calories 419 calories per serving

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SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW CO…

This easy slow cooker potato soup is a comforting weeknight meal the whole family will love.
From thepioneerwoman.com
Reviews 5
Total Time 4 hours 20 minutes
Category feed a crowd, appetizers, comfort food, dinner, soup
Cuisine American, Comfort Food

Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
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I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin
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Category Dinner, Lunch
Calories per serving

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

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If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own).
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Reviews 4
Total Time 30 minutes
Cuisine american
Calories 774 per serving

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