Simple Potato Soup Recipes

PERFECT POTATO SOUP

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
• Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
• Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
• Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

BASIC POTATO SOUP

Steps:

• Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
• Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
• Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
• Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

UNBELIEVABLY EASY POTATO SOUP

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).

CHEAP & EASY POTATO SOUP

Steps:

• Peel and dice potatoes (the smaller you dice, the faster they cook).
• Place in pan with enough water to cover potatoes.
• Cover and cook potatoes until done.
• Drain water and return to pan.
• With a potato masher, mash 1/2 of the potatoes (this will serve as your thickener).
• Add cream of celery and milk. Stir and heat on low, stirring frequently until desired temperature is reached.
• Serve with fresh chopped onion and a sprinkle of ground red pepper if desired. (this really makes it yummy).

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.

HOMEMADE POTATO SOUP

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.

CREAMY POTATO SOUP

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.

QUICK CREAMY POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
• Brown onions in bacon fat over medium heat.
• Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
• Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

CREAMY POTATO SOUP

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.

SUPER EASY POTATO SOUP

Steps:

• Cut potatoes into small pieces, add onion and boil in water just covering potatoes, about 20 minutes or until done. DO NOT DRAIN.
• Mix 1 packet of original country gravy in small amount of water until lumps are gone.
• Add to potatoes, slowly and heat until thickened (about 5 mins or so). If soup still looks watery, add another packet of country gravy.
• Some people have used 1/2 cup spud flakes to make it thicker also but I haven't needed it.
• Serve hot, topped with bacon bits and shredded cheese.

BREAD BOWL POTATO SOUP

Steps:

• In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
• Drain grease and return bacon, onions and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• In heavy, large saucepan over low heat, melt margarine.
• Stir in flour to make a roux.
• Mix well and let bubble, stirring 1 minute.
• If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly.
• Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and cream.
• Serve hot, garnished with cheese, bacon bits and/or onions.