Homestyle Potato Soup Recipes

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HOMEMADE POTATO SOUP



Homemade Potato Soup image

This yummy meal is great for cold days or just days when you want a comfort food! This recipe comes from my Mammaw....I love you Mammaw!

Provided by Danibelle

Categories     One Dish Meal

Time 45m

Yield 1 Large Pot, 5-6 serving(s)

Number Of Ingredients 6

6 peeled potatoes
1/2 cup butter
1/4 cup flour
3 cups milk
salt
pepper

Steps:

  • Start by boiling potatoes until fork tender.
  • When potatoes are done, strain out the water and add butter.
  • When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes.
  • Add Milk.
  • Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer.
  • Simmer on low till soup thickens.
  • Salt and Pepper to taste.

HOME-STYLE POTATO SOUP



Home-Style Potato Soup image

I experimented with our family soup recipe until I came up wit this version. The mashed potato flakes provide a flavorful thickening agent, and the bacon adds color and lots of flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons finely chopped onion
2 tablespoons chopped celery
1 teaspoon canola oil
2 medium Yukon Gold potatoes, peeled and diced
1-1/2 cups water
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup 2% milk
1/4 cup mashed potato flakes
1 ounce process cheese (Velveeta), cubed
1 bacon strip, cooked and crumbled

Steps:

  • In a small saucepan, saute onion and celery in oil until tender. Add the potatoes, water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Stir in milk and potato flakes; cook and stir 8 minutes longer. Stir in cheese until melted. Sprinkle servings with bacon.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 889mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

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

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

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.

HOME STYLE POTATO SOUP



Home Style Potato Soup image

Make and share this Home Style Potato Soup recipe from Food.com.

Provided by 4-H Mom

Categories     < 30 Mins

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

1 (14 1/2 ounce) can chicken broth
3 medium potatoes, cut into large pieces
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium green onions, sliced thin

Steps:

  • Heat chicken broth and potatoes to boiling in 2 quart saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer about 15 minutes or until potatoes are tender.
  • Remove saucepan from heat, but do not drain. Break the potatoes into smaller pieces with the potato masher or large fork. The mixture should still be lumpy.
  • Stir the milk, salt pepper and green onions into the potato mixture. Heat over medium heat, stirring occasionally until hot, but do not boil to prevent curdled appearance.

Nutrition Facts : Calories 161.2, Fat 3.3, SaturatedFat 1.8, Cholesterol 10.2, Sodium 437.4, Carbohydrate 26.5, Fiber 3, Sugar 1.4, Protein 6.9

OLD-FASHIONED POTATO SOUP



Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

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