Julies Chunky Cream Of Potato Soup Recipes

CHUNKY CREAM OF POTATO SOUP

Steps:

• In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
• Add in onions and salt and pepper.
• Boil potatoes to right consistency.
• Do NOT pour off water.
• Leave on low heat.
• In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
• Pour this mixture into pot of potatoes; mix well.
• Add in bacon, grease and parsley flakes.
• Lower heat to simmer.
• Add a little instant potatoes in at a time and mix well till you get your desired consistency.
• Pour into bowls and garnish with cheese.

CREAMY CHUNKY POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

JULIE'S CHUNKY CREAM OF POTATO SOUP

Steps:

• Chop celery and carrot; add onion; add water, simmer 30 minutes; add garlic, salt, and bouillon.
• Add simmered mixture to mashed potatoes slowly until gone; add chunked potatoes.
• Add butter, milk, and paprika and heat through.
• May serve with chives and parsley and grated cheese if wished.
• Makes 3 or 4 servings.
• From the Family Recipe Box, in Julie's teenaged handwriting; no date, but I remember coming up with this recipe on my own sometime around 1980- Mom was so proud!

BEST CREAM OF POTATO SOUP

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.

NIKKI'S CREAMY CROCK POT POTATO SOUP

Steps:

• Preheat a large slow cooker by turning it to the High setting and covering with the lid.
• Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
• While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
• Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

CREAM OF POTATO SOUP

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.