Potato Soup Ii Recipes

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HOMEMADE POTATO SOUP



Homemade Potato Soup image

This yummy meal is great for cold days or just days when you want a comfort food! This recipe comes from my Mammaw....I love you Mammaw!

Provided by Danibelle

Categories     One Dish Meal

Time 45m

Yield 1 Large Pot, 5-6 serving(s)

Number Of Ingredients 6

6 peeled potatoes
1/2 cup butter
1/4 cup flour
3 cups milk
salt
pepper

Steps:

  • Start by boiling potatoes until fork tender.
  • When potatoes are done, strain out the water and add butter.
  • When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes.
  • Add Milk.
  • Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer.
  • Simmer on low till soup thickens.
  • Salt and Pepper to taste.

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.

SPICY POTATO SOUP



Spicy potato soup image

A substantial winter soup by Gary Rhodes that packs a bit of a punch

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 40m

Number Of Ingredients 9

2 tbsp sunflower or groundnut oil
knob of butter
1 large onion
1 tbsp medium curry powder
2 large baking potatoes , cut into roughly 1cm cubes
500ml milk
1 vegetable stock cube
1 - 2 tsp mango chutney (optional)
1 tbsp coriander leaves (optional)

Steps:

  • Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
  • Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

BAKED POTATO SOUP II



Baked Potato Soup II image

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Provided by JW

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

Time 25m

Yield 5

Number Of Ingredients 5

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Steps:

  • Microwave potatoes until done.
  • While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  • Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g

LOADED POTATO SOUP II



Loaded Potato Soup II image

A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions.

Provided by STKA

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

Time 45m

Yield 10

Number Of Ingredients 8

8 potatoes, peeled and cubed
1 teaspoon salt
2 tablespoons butter
2 stalks celery, diced
2 carrots, shredded
1 large onion, diced
2 (10.75 ounce) cans condensed cream of potato soup
1 cup milk

Steps:

  • Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
  • In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
  • Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 41.9 g, Cholesterol 10.5 mg, Fat 4 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 668.2 mg, Sugar 4.2 g

POTATO CHOWDER SOUP II



Potato Chowder Soup II image

After trying the most wonderful potato soup at a local market I tried to come home and duplicate it. It didn't turn out exactly the way I wanted but I found my version better. I got the name Potato Chowder soup because when my husband tried it he thought it tasted like a chowder. Also a can of corn could be added as a quick variation. Very tasty and warms the soul on a dreary damp day.

Provided by CHRISPEG_2000

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

Time 40m

Yield 8

Number Of Ingredients 10

4 slices bacon, chopped
½ large onion, diced
½ teaspoon celery salt
4 large potatoes, cubed
½ large carrot, diced
5 cups vegetable broth
3 cups milk
½ teaspoon seasoning salt
3 pinches dried dill weed
1 tablespoon ground black pepper

Steps:

  • In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 42.9 g, Cholesterol 16.8 mg, Fat 8.7 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 604 mg, Sugar 8.2 g

CHEESY POTATO SOUP II



Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  • Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  • In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

POTATO SOUP II



Potato Soup II image

Quick and easy potato soup recipe . Can double or triple it, and freeze for future. You can use just potato, or you can add the other vegetables. They give it color, and taste great. Decrease the amount of water for a thicker soup. Serve with cornbread or crackers.

Provided by Nell

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

Yield 4

Number Of Ingredients 11

2 (16 ounce) packages frozen hash brown potatoes, thawed
1 cup chopped onion
1 cup grated carrots
1 cup chopped celery
5 slices bacon, diced
4 (14.5 ounce) cans chicken broth
3 cups water
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
3 cups milk
salt and pepper to taste

Steps:

  • Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes.
  • Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 66.6 g, Cholesterol 52.9 mg, Fat 41.2 g, Fiber 5.6 g, Protein 18.3 g, SaturatedFat 15.1 g, Sodium 1559.5 mg, Sugar 13.5 g

TWO-POTATO SOUP



Two-Potato Soup image

Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. "For variety, I sometimes add chopped celery and a dash of green hot sauce."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield about 3 cups.

Number Of Ingredients 14

1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese

Steps:

  • Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

Nutrition Facts : Calories 245 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

POTATO SOUP II RECIPE - (4.6/5)



POTATO SOUP II Recipe - (4.6/5) image

Provided by á-18433

Number Of Ingredients 17

GARNISH:
2 1/2 # Baby Red Potatoes, diced into bite size pieces
1/2 pkg. bacon cut in small pieces
1 Medium Onion
1/4 Bunch Celery
8 Cups Milk
4 Cups Water
4 Chicken Bouillon cubes (use 1 cup of hot potato water to dissolve)
1 tsp Salt
1 tsp. Pepper
3/4 Cup Butter
1/4 Cup Flour
1/4 Cup Fresh Chopped Parsley
1 Cup Heavy Cream
Shredded Cheese
Bacon Bits
Green Onion

Steps:

  • In a large pot, boil potatoes in water 10 minutes. Drainand set saide, but reserve 1 cup water. In a saute pan cook bacon until crisp. Drain bacon fat and place bacon on paper towel. Add onion and celery to bacon and saute over medium heat until celery is tender, about 5 minutes. Add to the large pot, add the milk, water with bouillon, salt and pepper. Cook over medium heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In a small heavy saucepan melt butter, add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2-3 minutes. While constantly stirring soup add the butter and flour mixture slowly. This will thicken the soup. Stir in the parsley, cooked potatoes and cream. Garnish with shredded cheese, bacon and green onions.

LOW FAT POTATO SOUP II



Low Fat Potato Soup II image

Make and share this Low Fat Potato Soup II recipe from Food.com.

Provided by shelleyr

Categories     Potato

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 12

1 large onion
3 cups celery
3 carrots
5 ounces mushrooms
3 large potatoes
5 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups chicken broth
3 cups milk
1 1/2 cups water
salt
fresh ground black pepper

Steps:

  • Chop onions, celery, and mushrooms and saute in in olive oil in 5-qt. pan until semi-soft. (I normally use less celery, but recipe can be changed to use whatever vegies you have on hand.).
  • Add flour and stir well. Then add broth, milk, and water a little at a time so the soup does not cool too much.
  • Chop potatoes and carrots and add to soup.
  • Simmer until done. Season with salt, pepper, and any other desired seasonings.

Nutrition Facts : Calories 165.4, Fat 5, SaturatedFat 1.8, Cholesterol 8.5, Sodium 195, Carbohydrate 25.4, Fiber 3.2, Sugar 2.7, Protein 5.8

POTATO SOUP II



Potato Soup II image

Make and share this Potato Soup II recipe from Food.com.

Provided by Duckie067

Categories     Potato

Time 30m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 8

4 cups chicken broth
1/2 teaspoon salt
4 medium potatoes, washed, peeled and cut into 1/8th's chunks
3 medium yellow onions, cut into small chunks
1/2 teaspoon chervil
2 tablespoons parsley, finely chopped
1/2 cup whipping cream (heavy cream)
1 tablespoon butter

Steps:

  • Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions.
  • Add salt. Cover and simmer for about 20 minutes.
  • Mash the potatoes into the broth.
  • **But make it a small chunky bits** Add the rest of the ingredients and simmer for 5 minutes more. Serve with a loaf of French bread.
  • We like to take the bread and dip it into the soup.
  • We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.

Nutrition Facts : Calories 183, Fat 7.8, SaturatedFat 4.6, Cholesterol 24.2, Sodium 551, Carbohydrate 23.7, Fiber 3, Sugar 3, Protein 5.3

BACON AND POTATO SOUP II



Bacon and Potato Soup II image

Make and share this Bacon and Potato Soup II recipe from Food.com.

Provided by punkarooni

Categories     Pork

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
2 lbs potatoes, peeled and sliced
1/8 teaspoon white pepper
3 cups chicken broth
8 slices crispy cooked bacon
2 medium onions, sliced
3 cups milk
1 cup fat-free half-and-half
2 tablespoons snipped parsley

Steps:

  • In a sauce pot, melt butter and cook onions gently.
  • Add chicken broth, potatoes, and pepper. Cover and cook gently 20 to 25 minutes.
  • Cool slightly.
  • Puree half of the potato mixture at a time in a blender or food processor.
  • Return to the pot and add milk and half and half. Reheat.
  • Serve in bowls with crumbled bacon on top of soup.

Nutrition Facts : Calories 271.5, Fat 12.1, SaturatedFat 6.4, Cholesterol 34.6, Sodium 600, Carbohydrate 29.9, Fiber 3, Sugar 3.9, Protein 11.3

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