CREAM OF POTATO SOUP
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.
Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.
CREAM OF LEEK AND POTATO SOUP
Steps:
- In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
- Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
QUICK CREAM OF POTATO SOUP
This recipe proves you don't have to make a big batch in order to enjoy home-style soup. It's the perfect way to warm up on chilly nights...just add your favorite fresh-baked biscuits or rolls.-Nancy Mosher, Sun City, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.
Nutrition Facts : Calories 290 calories, Fat 17g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 521mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 8g protein.
BAKED POTATO SOUP II
This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.
Provided by JW
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Microwave potatoes until done.
- While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
- Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g
CREAMY POTATO LEEK SOUP II
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
Provided by ANABANANA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
- When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g
EASY CREAM OF POTATO SOUP
This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.
Provided by Twiggyann
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper. Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.
BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
CREAM OF POTATO SOUP II
Great Potato Soup, healthy eating, oh so good, and easy to make! Adjust salt and pepper to taste.
Provided by Renee
Categories Cream of Potato Soup
Yield 11
Number Of Ingredients 13
Steps:
- In a large stock pot boil potatoes in water until tender. Drain all water, reserving 2 cups. Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy.
- Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper. Let simmer for 3 to 4 hours, covered, stirring every 1/2 hour. Periodically add milk if too soup is becoming to thick. Once heated through and vegetables are tender, serve.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 48.4 g, Cholesterol 30.8 mg, Fat 8.6 g, Fiber 7 g, Protein 7.5 g, SaturatedFat 5.1 g, Sodium 1231.1 mg, Sugar 7.4 g
CREAM OF POTATO SOUP
This soup isn't like the potato soups you find in resturaunts. This is an old fashioned Cream of Potato soup. I got the orignal recipe in home ec. in high school. This soup is thick and hearty. Perfect for cold days or when you just want some comfort food. I've given alternate measurements for a smaller portion at the bottom of the recipe along with tips to make thinner and/or chunkier.
Provided by Sherry
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Now before starting the soup I cook the potatoes. I put them in a colander to cool and drain while I get the soup boiling. I also smash the lightly. They will still be chunky but in a big mushy clump.
- Melt butter in sauce pan (you'll need a big one) and remove from heat. Add flour, salt, and pepper. Mix with butter to form a paste.
- Slowly add milk. I add about 1/8 cup and mix well with the flour until it's all blended. I do this a few times until the flour and milk are blended well and start to get thinned out. Then I add the rest of the milk.
- Cook on med-high heat. STIR CONSTANTLY I really can't stress enough how important it is to stir constantly. If you don't the milk will burn. Bring to a boil.
- Add potatoes a little at at time and stir well in between each addition. Return soup to boiling and you're done! My husband also like to add cheddar cheese to his bowl. You may need to add more salt or pepper depending on your tastes.
- There are a lot of ways to change this up. You can just add the potatoes in diced if you want bigger bites of potato. My husband likes his soup thick and I find smashing the potatoes before adding to the soup helps thicken it. If you want your soup a little thinner you can add less potatoes or add more milk.
- If this makes too much soup for you (it's enough to feed 4 as a meal) here is the original recipe: 4 T butter, 4 T flour, 1 t salt, 1/2 t pepper, 4 cups milk, 4 cups potatoes.
- I originally doubled it but decided that was too thin so cut back on 1 of every thing except the potatoes. A guideline to follow is to remember for every cup of milk use 1 T butter, 1 T flour, 1/4 t salt, and 1/8 t pepper.
Nutrition Facts : Calories 733.2, Fat 36.2, SaturatedFat 22.6, Cholesterol 113.2, Sodium 1388.2, Carbohydrate 83, Fiber 7.1, Sugar 2.4, Protein 21.7
SUE'S CREAM OF BAKED POTATO SOUP
With a garnish of shredded cheese and crumbled cooked bacon, this rich, velvety soup feels like something you'd get at a restaurant. Serve it with crusty bread and a crisp salad. -Sue Shepard, Terrytown, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.
Nutrition Facts : Calories 381 calories, Fat 25g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1191mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
CREAM OF POTATO SOUP
I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!
Provided by Gourmet Gal 2
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer broth, potatoes and onion until vegetables are tender.
- Stir in parsley flakes.
- In small bowl, blend flour with a few tbsp of the milk.
- Add to the potato mixture.
- Stir in remaining milk, cooking until soup thickens.
- Add the cheese, stirring until it melts.
- Season with paprika, pepper and salt to taste.
Nutrition Facts : Calories 245.3, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.1, Sodium 234.1, Carbohydrate 22.4, Fiber 1.9, Sugar 1.4, Protein 13.3
CREAM OF POTATO SOUP
Provided by Eloise Davison
Categories Soup/Stew Milk/Cream Herb Potato Appetizer Winter House & Garden Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.
CREAM OF POTATO SOUP
This recipe started out with my high school foods class teacher but I have tweaked it to my own taste over the years. This is my specialty and is wonderful by itself or for dipping bread.
Provided by ktenille
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in large pot with just enough water to cover.
- Sautee onions, green onions and celery in butter.
- When onions are lightly browned and celery is softened, remove from heat and slowly add flour.
- Heat on low for one minute.
- Drain potatoes.
- Put vegetable and flour mixture into large pot where you boiled potatoes.
- Add milk and allow to boil (not scald).
- Add potatoes back to soup mixture.
- Bring soup back to boil and stir until desired consistency.
- Serve hot.
- *Note: this soup is great reheated the next day too!
Nutrition Facts : Calories 242.2, Fat 8.7, SaturatedFat 5.1, Cholesterol 24.4, Sodium 146.7, Carbohydrate 34.1, Fiber 3.5, Sugar 9.7, Protein 8
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
CREAM OF POTATO SOUP
A flavorful, creamy potato soup that no-one will believe has no milk or cream in it! I couldn't find a recipe I liked, so I took the basic method and made my own.
Provided by benners36
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Start heating the chicken broth in a medium stockpot on one side of the stove. Melt the butter in a heavy bottom pan over medium heat, and start to saute the onion, celery and garlic.
- While the vegetables are cooking, place the diced potatoes in the broth, heat to boiling and lower heat to a simmer.
- Saute the vegetables, stirring occasionally until tender but not browned, about 10-15 minutes.
- When the potatoes are tender, stir the 1/2 cup flour into the vegetables to make a roux. Stir and cook over medium low heat for 1 minute. Ladle stock from potatoes into the vegetable roux, 1 ladle at a time, stirring after each addition until smooth and blended. After about 4 ladles full, or about 1 1/2-2 cups of broth, the roux should be like a very thick sauce. At this point, pour all of it into the simmering potato broth. Stir constantly until well blended and thickened. Add salt and pepper.
- Using an immersion blender or a stand blender, puree until of desired consistency. Keeping the soup on very low heat, add the crumbled bacon, Thyme, and a dash of ground Allspice (optional, but really good). Heat for 5 to 10 more minutes, taste for seasoning, and serve!
Nutrition Facts : Calories 333.6, Fat 17.1, SaturatedFat 10.2, Cholesterol 40.7, Sodium 594, Carbohydrate 38.5, Fiber 4, Sugar 2.6, Protein 9.3
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