Lisas Famous Potato Soup Recipes

LISA'S FAMOUS POTATO SOUP

Steps:

• In a 4-qt.
• crockpot, stir together the potatoes and onion.
• Add the bacon.
• In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
• Add the mixture to the crock.
• Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.
• You can mash the potatoes for a thicker consistency before serving.

LISA'S FAMOUS POTATO SOUP

Steps:

• In a 4-qt crockpot, stir together the potatoes and onion. Stir in the bacon. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add in the mix to the crock. Cover and cook the soup on LOW heat for 8 to 10 hrs or possibly on HIGH heat for 4 to 5 hrs. If desired, mash the potatoes slightly for a thicker consistency before serving. This recipe yields 8 servings.

LISA'S BAKED POTATO SOUP

Steps:

• Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until crisp-tender.
• Add broth, milk, salt and pepper; bring just to a boil, stirring constantly. Add cubed potatoes; reduce heat to medium heat. Simmer 5 minutes, stirring frequently. Add in the cheddar soup, stirring it into the soup mixture.
• Serve with potato toppers and sour cream. If you want to add more cheese on top, use cheddar cheese on top.

WORLD'S BEST POTATO SOUP

Steps:

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

BEST EVER POTATO SOUP

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.

LIZ'S FIVE-STAR POTATO SOUP (GIVEN BY KIDS)

Steps:

• In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon.
• Bring to a boil.
• Reduce heat and simmer 10 to 15 minutes or until potatoes are tender.
• Remove from heat.
• Slowly stir in Monterey jack cheese until melted.
• Add cooked bacon; stir in half and half.
• (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!).
• Thicken to desired consistency with instant mashed potatoes.
• Season with salt and pepper to taste.
• Garnish with cheddar cheese and chopped green onions (optional).

GERMAN POTATO BACON SOUP

Steps:

• Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
• Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
• Stir sour cream into the soup; cook another 1 to 2 minutes.