ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP
This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
- At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
- You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
- Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
- After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
- Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!
BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
CREAM OF POTATO SOUP
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.
Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.
CREAMY POTATO SOUP
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
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.
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
EASY CREAM OF POTATO SOUP
This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.
Provided by Twiggyann
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper. Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.
CREAMY POTATO SOUP RECIPE
This Creamy Potato Soup Recipe uses simple ingredients and comes together quickly.
Provided by Natalya Drozhzhin
Categories Main Course Soup
Time 45m
Number Of Ingredients 10
Steps:
- To prepare all ingredients for the soup, dice onions into tiny pieces, dice baked potatoes and dice cooked bacon.
- Preheat a pot with butter, add onions into it and cook until it's caramelized. Stir in flour and mix until the flour is spread evenly.
- Pour milk & hot water into the cooking ingredients. When it starts simmering, add in diced potatoes and better than bullion. If necessary, season it with salt, but keep in mind that cheese and bacon have seasoning.
- Let the ingredients simmer until creamy, for about 10 minutes. Serve with your favorite toppings.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 285 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
THE ULTIMATE POTATO SOUP RECIPE
An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
Provided by Sam Merritt
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g
CREAMY LOADED POTATO SOUP
Steps:
- Cook the potatoes: Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425 F degrees for about 45 minutes until fork tender.
- Cook the bacon: Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
- Saute veggies: In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
- Make the soup: Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the heavy cream. Bring to a boil.
- Finish the soup: Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
- Serve and add toppings: Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.
Nutrition Facts : Calories 422 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 96 mg, Sodium 354 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
POTATO SOUP
One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
CREAMY TOMATO POTATO SOUP
Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- Add chopped potatoes in a medium pot filled with salted water. Make sure all the potatoes are completely under water to achieve even cooking. Bring it to a boil and cook for about 10 minutes until the potatoes are fork tender. If you can easily insert a fork inside, then it is fork tender and ready.
- Meanwhile, heat oil in another medium pot or Dutch oven over medium-high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion and sauté for 3-4 minutes until soft and tender. Add garlic and sauté for another 2 minutes. Add diced tomatoes and stir to cook for 5-7 minutes until tomatoes are soft and saucy. Stir in all the seasoning including Italian seasoning, salt, and pepper.
- Transfer the cooked potatoes together with 3-4 cups of boiling potato water (depends on how thick you prefer the soup to be) into the tomato mixture. Stir well to combine and bring the soup to a simmer.
- Blend the soup into a puree using an immersion blender or transfer the soup into a regular blender to puree. If using a regular blender, you will have to puree in batches.
- Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.
Nutrition Facts : ServingSize 1 bowl, Calories 208 calories, Sugar 5.7 g, Sodium 628.4 mg, Fat 7.8 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 32.5 g, Fiber 5.8 g, Protein 4.3 g, Cholesterol 1.4 mg
CREAMY POTATO SOUP
This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
- Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
- Stir in milk, salt and pepper. Bring to a boil.
- In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
- Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g
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CREAMY POTATO SOUP - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
- In a large pot brown the bacon, onion, and celery until onion is soft and translucent (about 5-7 minutes). Add garlic and stir for 30 seconds.
- Stir in flour and cook for 1 minute to remove the raw flour taste. Stir in chicken broth and milk until well combined. Add potatoes and season with salt and pepper. Cover and simmer on medium-low to low for 10-15 minutes or until potatoes are tender. The smaller your potatoes the quicker they will cook.
CREAMY POTATO SOUP - THE RECIPE CRITIC
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- In a small saucepan, melt the 2 sticks of butter. Whisk in the 3/4 cup flour and add to your broth mixture slowly.
CREAMY RED POTATO SOUP - MOM'S DINNER
From momsdinner.net
- In a large pot over medium heat cook the bacon until it is crispy. Transfer to a paper towel lined plate with a slotted spoon, set aside.
- In the bacon drippings sauté the onions, carrots, celery and garlic for about 5 minutes. Pro Tip: As the veggies release their liquid scrape up any browned bits from the bottom of the pot.
BASIC + AWESOME CREAMY POTATO SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
- Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.
- Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.
- Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.
CREAMY POTATO SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
- Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.
- Return pot to medium-high heat. Add in onion and saute 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted. Stir in flour and cook an additional 2-3 minutes.
- Slowly pour in chicken broth and milk. Add in celery and potato and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
CREAMY POTATO SOUP RECIPE | LAND O’LAKES
From landolakes.com
- Place cubed potatoes in a 4-quart saucepan. Add enough water to cover. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Continue cooking 10-12 minutes or until potatoes are tender. Remove from heat; drain. Keep warm.
- Melt butter in 10-inch skillet over medium-high heat until sizzling; add onions. Continue cooking 3-5 minutes or until onions are softened. Stir in chicken bouillon until dissolved.
- Add onion mixture, milk, salt and pepper to cooked potatoes in same 4-quart saucepan. Pour half of soup mixture into 5-cup blender container. Cover; blend 25-30 seconds or until smooth. Return blended potato mixture to saucepan. Cook over medium heat 3-5 minutes or until heated through.
CREAMY POTATO-CARROT SOUP RECIPE - EATINGWELL
From eatingwell.com
- Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
- Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
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- Peel and cut the potatoes into small cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
- Heat the oil in a large pot, add the chopped onion, and sauté it for a few minutes until translucent. Stir regularly. Add the potatoes and other vegetables to the pot. Sauté them for 2-3 minutes as well.
- Now add your vegetable broth to the pot. The broth should just cover all the contents of the pot. In our case, this was approx. 7 cups of vegetable broth. It might be slightly more or less for you depending on the pot and the size of the vegetables you used.
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From easydinnerideas.com
- Add the bacon to a large dutch oven or stock pot and cook over medium-high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towels and set aside, leaving the grease in the pot.
- Add the onion and shallot to pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
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From spendwithpennies.com
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- Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
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From houseofyumm.com
- Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
- Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
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From bhg.com
- In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.
- In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
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From myorganizedchaos.net
- In a large pot over medium heat, saute the potatoes in the olive oil until the potatoes start to brown a little. Throw in the garlic and stir for another minute.
- Add the chicken stock and lower heat. Allow it to simmer for 30 or 40 minutes until potatoes are tender.
- With a potato masher, smash the potatoes inside the pot. This helps release the starch and make it thicker. You want the soup to remain chunky so don't smash too much.
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From thetravelpalate.com
- Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess).
- Saute onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes).
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