Cream Of Potato Soup

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

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!

Recipe From allrecipes.com

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

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder
Calories252.1 calories
Carbohydrate29.9 g
Cholesterol6.2 mg
Fat11.8 g
Fiber3.4 g
Protein6.7 g
SaturatedFat2.9 g
Sodium466.8 mg
Sugar5.4 g

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.


CREAM OF POTATO SOUP



Cream of Potato Soup image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients: 10

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley
Calories 482 calories
Fat24g fat (15g saturated fat)
Cholesterol80mg cholesterol
Sodium982mg sodium
Carbohydrate53g carbohydrate (20g sugars
Fiber2g fiber)
Protein16g protein.

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.


CREAM OF POTATO SOUP



Cream of Potato Soup image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Recipe From food.com

Provided by Nimz_

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients: 11

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

  • In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
  • In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
  • When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
  • Reduce heat to medium and when the soup is NOT boiling.
  • Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
  • Add cheese and stir until melted.
  • Remove about half of the soup mixture and place in blender.
  • Blend until smooth then return to soup to thicken.
  • If it isn't thick enough, mix corn starch with cold water and add to soup.
  • Simmer on medium heat for about an hour or until it thickens stirring occasionally.
  • Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.


EASY CREAM OF POTATO SOUP



Easy Cream of Potato Soup image

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.

Recipe From food.com

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients: 9

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

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.


CREAM OF LEEK AND POTATO SOUP



Cream of Leek and Potato Soup image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients: 7

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

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.




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