Angs Creamy Potato Soup Recipes

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

GRANDMA'S CREAMY POTATO SOUP

Steps:

• Peel and cut potatoes into the size of your liking and add onion into a large pot.
• Add just enough water to cover your potatoes in your pot, add salt.
• Boil potatoes until soft. Do Not Drain!
• Add the milk, the butter, and the flour to the water.
• Heat stirring continuously until there are no more clumps of flour and butter has melted.
• You may add more salt and pepper.
• Serve and enjoy!

CREAMY POTATO SOUP RECIPE BY TASTY

Steps:

• Put potatoes and garlic cloves in a saucepan. Cover with boiling water and boil until soft. Once softened, blend into a puree, covering ⅔ of the potato/garlic mixture with water and blending until smooth.
• Add milk, salt, and pepper to taste and blend to desired consistency.
• Pour soup back into saucepan and add the butter, stirring until it melts.
• Pour into a bowl and top with croutons, chilli flakes and parmesan to taste.
• Serve.

ANG'S CREAMY POTATO SOUP

Steps:

• Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.
• Gently mash potatoes into the soup to thicken to your desired texture.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.
• Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.

BLACK ANGUS POTATO SOUP

Steps:

• Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!
• Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.
• Add extra milk if necessary for desired consistency.
• Serve with remaining green onions, bacon and cheese.

ANG'S CREAMY POTATO SOUP

Steps:

• Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.
• Gently mash potatoes into the soup to thicken to your desired texture.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.
• Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.