AMY'S EASIEST EVER POTATO SOUP
I got this recipe off of one of our local cooking shows. Its fast, easy and yummy! Since it was right after Easter and I had smoked ham left, I cubed it and added it before I cooked it. I also added 2 cups of easy melt shredded american cheese and YUM - O
Provided by Cathy Pete
Categories Low Protein
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.
KIMMY'S POTATO SOUP
A rich and creamy potato soup. You may use sausage instead of bacon.
Provided by Kimberly
Categories Vegetable Soup
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
- Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
- Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.
Nutrition Facts : Calories 612.2 calories, Carbohydrate 68.6 g, Cholesterol 75.9 mg, Fat 29.6 g, Fiber 7.3 g, Protein 20.7 g, SaturatedFat 14.5 g, Sodium 1022.3 mg, Sugar 8.4 g
KIMMY'S POTATO SOUP
A rich and creamy potato soup. You may use sausage instead of bacon.
Provided by Kimberly
Categories Vegetable Soup
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
- Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
- Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.
Nutrition Facts : Calories 612.2 calories, Carbohydrate 68.6 g, Cholesterol 75.9 mg, Fat 29.6 g, Fiber 7.3 g, Protein 20.7 g, SaturatedFat 14.5 g, Sodium 1022.3 mg, Sugar 8.4 g
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.
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
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