Heartypotatosoup Recipes

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HEARTY BAKED POTATO SOUP



Hearty Baked Potato Soup image

I got this recipe from my aunt, a great cook. Topped with bacon, cheese and chives, this soup tastes just like a loaded baked potato! My husband and I love to hunker down with bowls of it on chilly nights. - Molly Seidel, Edgewood, NM

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 11

5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)
1 large onion, chopped
1/4 cup butter
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
1 cup shredded sharp cheddar cheese
1 cup half-and-half cream
3 tablespoons minced fresh chives
Optional toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

Steps:

  • Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 310 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 906mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.

HEARTY POTATO SOUP



Hearty Potato Soup image

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

Categories     Dinner     Lunch

Time 50m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

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.

HEARTY POTATO SOUP



Hearty Potato Soup image

Forget everything you thought you knew about potato soup! This is the real deal: creamy, chunky and flavorful! Perfect for cool fall and winter days. High altitude tested.

Provided by Elizabeth H.

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 medium russet potatoes, peeled and diced
1 small rutabaga, peeled and diced
2 medium carrots, peeled and sliced into 1/8" rounds
1 small onion, diced
1 clove garlic, peeled
1 (15 ounce) can reduced-fat chicken broth
1 (12 ounce) can evaporated skim milk
salt and pepper
1 dash cayenne pepper (optional)
2 tablespoons chopped chives (optional)

Steps:

  • Combine first six ingredients in medium saucepan.
  • Add sufficient water to cover vegetables, if necessary.
  • Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
  • Remove garlic clove.
  • Add evaporated milk and spices.
  • Simmer for 2-5 minutes.
  • Remove from heat and serve immediately.
  • Garnish with chives, if desired.

Nutrition Facts : Calories 372.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 6.8, Sodium 271.4, Carbohydrate 73.9, Fiber 9.4, Sugar 30.7, Protein 19.4

SLOW COOKER HEARTY POTATO SOUP



Slow Cooker Hearty Potato Soup image

This is another comforting soup recipe I like to make in the slow cooker. Recipe is adapted from Southern Living. Sometimes I like to add some cooked crispy bacon to the crock pot during the last few minutes.

Provided by CookingONTheSide

Categories     Potato

Time 3h15m

Yield 8 1/2 cups, 6-8 serving(s)

Number Of Ingredients 10

6 yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 pounds)
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 teaspoon dried basil
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
1 1/2 cups fat-free half-and-half

Steps:

  • Combine first 8 ingredients in a 4 1/2 quart slow cooker.
  • Cook, covered, at high 5-6 hours or until vegetables are tender.
  • Stir together flour and half-and-half; stir into soup.
  • Cover and cook 30 minutes or until thoroughly heated.
  • Season with additional salt and pepper, to taste.

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