My Potato Soup Recipes

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BEST EVER POTATO SOUP



Best Ever Potato Soup image

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

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

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.

MY POTATO SOUP



My Potato Soup image

A recipe for potato soup was given to me by a friend and over the years I've modified it to suit my own taste. Every time I make this soup, I do something a little different, but this is the basic point from which I start. Prep and cooking times are approximate.

Provided by RecipeJunkie

Categories     Chowders

Time 45m

Yield 1 c, 12 serving(s)

Number Of Ingredients 9

5 lbs yukon gold potatoes
1 small yellow onion
10 1/4 ounces 98% fat free condensed cream of celery soup
16 ounces French onion dip
2 cups 2% low-fat milk
3 ounces light processed cheese
garlic powder
salt
pepper

Steps:

  • Peel and dice potatoes. Chop onion. Place both in pot with just enough water to cover and boil until potatoes are just tender. Drain, leaving about 1 inch water in bottom of pot.
  • Mash potatoes to the consistency of your liking (I like my soup a little chunky, so I mash about 1/2 of the potatoes and leave the other half as is).
  • Add in cream of celery soup (you can use any kind of cream soup you may like if celery is not your favorite), milk (you may use less or more than 2 c, again depending on the consistency you may like), french onion dip (may use FF or Lite onion dip to lower calories or, sour cream may also be substituted for less of an onion taste) and cheese (I use 2% Velveeta).
  • Add seasoning to your taste and gently mix until all ingredients are blended.
  • Let simmer on low until cheese is melted, stirring occasionally.

Nutrition Facts : Calories 187.4, Fat 1, SaturatedFat 0.6, Cholesterol 3.2, Sodium 24.4, Carbohydrate 40.6, Fiber 3.5, Sugar 4, Protein 4.9

ULTIMATE POTATO SOUP



Ultimate Potato Soup image

This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!

Provided by THUMPER74137

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

Time 1h

Yield 12

Number Of Ingredients 9

6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
½ teaspoon ground black pepper

Steps:

  • In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
  • Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 22.5 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 469.3 mg, Sugar 1.6 g

MY POTATO SOUP



My Potato Soup image

This is the best potato soup ever!!! My boyfriend's mom gave me a recipe similar to this, but over time I adjusted the ingredients until it was just right! Absolutely delicious and 10 X more delicious the next day!!! This is the only soup we eat in winter, it is just awesome!!!

Provided by Chef Sunshine

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 -10 medium potatoes
3 large yellow sweet onions, diced
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) can evaporated milk
8 tablespoons parsley, a 1 . 25 oz. bottle
4 cups water
3 tablespoons butter
salt
pepper

Steps:

  • (*The main thing for this recipe is the Parsley! It is very important!*).
  • Peel potatoes and cut them into big bite-sized chunks.
  • Add the 4 cups of water to a big pot, then add all of the potatoes. Add parsley at the same time -- usually half of a 1.25 oz bottle, about 6 tbs of parsley.
  • (*the parsley should be very thick in the pot*).
  • Bring to a boil then turn stove down to medium high, let boil for 15 minutes, or until potatoes are "cooked".
  • Immediately add the can of cream of chicken and the can of evaporated milk, all of the onions, and 2-3 more tbs of parsley.Don't use the entire 1.25 oz bottle, should be about a tbs left in the bottle.
  • While potatoes are cooking, dice the onions, can have big pieces of onions and slices as well -- the onions don't have to be diced into tiny little bits. It is better if the diced onions are bigger dices.
  • Let all ingredients cook for about 20-30 minutes on medium or medium low. Halfway through turn down to low-medium. Add salt and pepper, and more butter if needed.
  • (*I usually don't eat butter in my bowl, so I usually don't add the butter to the pot, just to the individual bowls, but this, again, is just another idea*).
  • (*can replace the cream of chicken with cream of mushroom to make it more of a vegetarian meal*).
  • The next day this is even better. I have even thought about cooking it and not eating it till the next day -- but this soup is too irresistable for me to be able to do this!:).

Nutrition Facts : Calories 317.3, Fat 10, SaturatedFat 5.4, Cholesterol 26.8, Sodium 371.2, Carbohydrate 49.7, Fiber 5.8, Sugar 4.3, Protein 8.9

MY MOM'S POTATO SOUP



My Mom's Potato Soup image

My mom, the Galicianer, makes a mean potato soup that every eastern European native (or wannabe) will love. Easy, hearty, nourishes the soul.

Provided by Sarah Chana

Categories     Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

4 large potatoes, peeled and cubed
salt
2 carrots, chopped
1 small parsnip, peeled and chopped (optional)
1/2 lb mushroom, chopped (optional)
fresh parsley, to taste
fresh dill, to taste
1 garlic clove, minced (to taste)
1 large onion, diced
1 tablespoon flour

Steps:

  • Put potatoes in a soup pot and add water to cover, plus another few inches. Salt and bring to a boil.
  • Once boiling, add the carrots, optional parsnips and s, parsley, dill, garlic.
  • Bring to a boil, then simmer for about 1 hour.
  • While soup is boiling, saute the onion in oil in a skillet. When the onions are golden, add flour to make a roux. Thin with a little bit of water. Bring to a boil to thicken and then add to the soup.
  • Simmer a few more minutes and season to taste.

Nutrition Facts : Calories 159.9, Fat 0.2, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 36.3, Fiber 4.8, Sugar 3, Protein 4.2

MY MOM'S HAMBURGER AND POTATO SOUP



My Mom's Hamburger and Potato Soup image

This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.

Provided by Heather

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

4 large potatoes, peeled and cut into chunks, or more to taste
4 large carrots, chopped, or more to taste
1 medium onion, chopped
½ stalk celery with leaves, diced
3 cloves garlic, chopped
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon beef bouillon powder
salt and ground black pepper to taste
water as needed
1 pound lean ground beef

Steps:

  • Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
  • Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Nutrition Facts : Calories 371 calories, Carbohydrate 50.6 g, Cholesterol 52.8 mg, Fat 9.7 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 3.8 g, Sodium 351.6 mg, Sugar 5.3 g

POTATO SOUP



Potato Soup image

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.

Provided by msouth

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 -8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese

Steps:

  • Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
  • In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  • Add half the milk and stir until lumps are out of flour mixture.
  • Add remaining milk and on med-high heat, heat to a boil.
  • Stir almost constantly or it will scorch.
  • After boiling, turn heat off and add remaining ingredients.

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

MY MOM'S EASY POTATO SOUP



My Mom's Easy Potato Soup image

I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.

Provided by The Nerdy Chef

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

7 potatoes
2 (8 ounce) cans cream of chicken soup
3 cups milk
8 ounces French onion dip
1/2 cup butter
1 onion, chopped
cheese
bacon bits

Steps:

  • Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
  • While waiting on the potatoes, sauté the onions in the butter.
  • When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
  • When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
  • Salt and pepper to taste.
  • Serve with cheese and bacon bits as desired.

Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8

CREAMY POTATO SOUP



Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

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From thereciperebel.com


EASY ITALIAN POTATO SOUP RECIPE - AN ITALIAN IN MY KITCHEN
2021-02-16 Add the potatoes, tomatoes, vegetable broth and spices, mix to combine. Bring to a boil then reduce heat. Cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, or until the potatoes are tender. Serve immediately topped with freshly chopped parsley and or freshly grated parmesan cheese.
From anitalianinmykitchen.com


HAM LEEK AND POTATO SOUP - TAKEOUTFOOD.BEST
2022-06-12 I initially made this recipe means again once I began my weblog, and, imagine it or not, that was all the way in which again in 2012. We had been dwelling in
From takeoutfood.best


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