Country Potato Soup Recipes
COUNTRY POTATO SOUP
Make and share this Country Potato Soup recipe from Food.com.
Provided by Kym in Ohio
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
- Cover and cook for about 20 mins or till potatoes are tender not mushy.
- Add 1 c milk,heat.
- Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
- Stir mixture into soup base gradually.
- Cook over low heat stirring constantly until thickened.
- You can add ham,bacon,or alittle velveeta cheese for extra flavor.
BEST EVER POTATO SOUP
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
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
HEARTY POTATO SOUP
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. -Gladys DeBoer, Castleford, Idaho
Provided by Taste of Home
Time 50m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 344mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
AMISH POTATO SOUP
This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.
Provided by ashli113
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 5
Number Of Ingredients 12
Steps:
- Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
- Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 33.8 g, Cholesterol 73.3 mg, Fat 25.2 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 13.5 g, Sodium 1845.3 mg, Sugar 10.6 g
LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)
This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!
Provided by Lizzie-Babette
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add butter, leeks and onions, and cook.
- (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
- Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
- Add cream, bring to a boil and serve hot.
- Garnish with Cheddar cheese and diced bacon.
Nutrition Facts : Calories 402.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.4, Sodium 467.2, Carbohydrate 44.1, Fiber 4.8, Sugar 6, Protein 13.7
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