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.
EASY STUFFED SPUD SOUP (POTATO SOUP)
You can always tell when the crisp days of Fall are here. That's when the soup recipes start getting some use. This is one of my favorites.
Provided by mydesigirl
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute' onions in butter.
- Add soup,half and half,salt and pepper and thawed potatoes.
- Stir in cheese and heat gently.
- Garnish as desired and serve.
Nutrition Facts : Calories 491.8, Fat 36.4, SaturatedFat 21.9, Cholesterol 102, Sodium 619.5, Carbohydrate 30, Fiber 1.9, Sugar 0.7, Protein 13.5
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.
SUPER EASY POTATO SOUP
This recipe came from a friend of mine that lives in the back country of Tennessee. It tastes so much like Bennigans Potato Soup but soooo easy to make!
Provided by kbcountrymom
Categories Potato
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into small pieces, add onion and boil in water just covering potatoes, about 20 minutes or until done. DO NOT DRAIN.
- Mix 1 packet of original country gravy in small amount of water until lumps are gone.
- Add to potatoes, slowly and heat until thickened (about 5 mins or so). If soup still looks watery, add another packet of country gravy.
- Some people have used 1/2 cup spud flakes to make it thicker also but I haven't needed it.
- Serve hot, topped with bacon bits and shredded cheese.
Nutrition Facts : Calories 216, Fat 0.3, SaturatedFat 0.1, Sodium 17.1, Carbohydrate 49.1, Fiber 6.3, Sugar 3.2, Protein 5.7
FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 45 minutes, or until cooked through.
- Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
- To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
- Bake for another 30 minutes, or until heated through.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
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
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