Lindas Chunky Potato Soup Recipes

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1 inch cubes.
• Cook the potatoes in the 2 cups water until tender.
• Drain, reserving 1 cup of the liquid.
• Add more water if necessary to measure 1 cup.
• Set potatoes aside.
• Peel and chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown.
• Add flour to saucepan and season with pepper flakes and pepper to taste.
• Cook 3-4 minutes.
• Gradually add potatoes, reserved liquid, milk and sugar to saucepan.
• Add cheese and ham.
• Simmer over low heat for 30 minutes, stirring frequently.

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.

CHUNKY POTATO SOUP

Steps:

• peel potatoes and cut into 1 inch cubes.
• bring water to a boil in large pot.
• add potatoes and cook until tender.
• drain reserving 1 cup of the liquid and set aside.
• peel and finely chop onion.
• melt butter in saucpan and add oinions to pan.
• cook until onions are translucent and tender, not brown.
• add flour to pan; season with cajienne pepper and balck pepper to taste.
• cook 3-4 min.
• add potatoes and reserved liquid
• add milk and sugar all into saucepan with potatoes and onions, stir well.
• add cheese and ham.
• simmer 30 minutes, stirring frequently.

CHUNKY LOADED BAKED POTATO SOUP

Steps:

• Preheat oven to 375. Place bacon on a lined baking sheet and cook for 15 minutes or until crisp and most fat is rendered. Pour off the fat and reserve. Crumble bacon and set aside.
• Pierce potatoes with a fork and microwave on high until they are soft and baked through, about 8-10 minutes depending on your microwave. Set aside to cool, then peel and chop. I sometimes leave half with peel, half without for more texture.
• In a large, heavy-bottomed pan over medium heat, melt butter and stir in 2 tablespoons of reserved bacon fat. Saute onions and garlic in the butter until softened, about 6-7 minutes.
• Sprinkle flour over onions and stir into a paste (roux). Cook for 2-3 minutes to remove raw flour taste, then whisk in chicken stock slowly, then milk, stirring constantly to avoid lumps.
• When thick and bubbling, add salt and peppers, and then the cream cheese. Using a potato masher, mash cheese to melt and remove lumps.
• Add potatoes and use masher to create your desired texture. We like a thick soup with plenty of lumps of potato left. Reduce heat to low and simmer for 15 minutes to incorporate flavors. Add more seasoning salt and pepper to taste.
• Serve topped with reserved bacon bits, cheese, sour cream and chopped green onions. Enjoy!

LINDA'S CHUNKY GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350.
• Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
• After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
• Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
• Meanwhile:.
• While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
• To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
• Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
• Serve.

LINDA'S CHUNKY POTATO SOUP

Steps:

• Peel potatoes, and cut into 1" cubes.
• Bring water to a boil in a lg. saucepan. Add potatoes, and cook until tender, 15-20 minutes Drain well, reserving liquid. Set aside.
• Measure 1 cup cooking liquid from the pan, adding water if necessary to make 1 cup.
• Peel and finely chop onion. Melt butter in saucepan over med. heat. Add onion and stir frequently, until onion is opague and tender, but not brown.
• Add flour, and season with fresh ground black pepper. Cook 3-4 minutes.
• Gradually add potatoes, reserved cup of liquid, evaporated milk, and half and half. Stir well.
• Add cheese and chopped ham. Simmer over low heat for 30 minutes, stirring frequently until piping hot.
• When ready to serve, sprinkle crumbled bacon over the top of soup, and add more pepper if you like.