Smooth And Creamy Potato Soup Recipes

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.

CREAM OF POTATO SOUP

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.

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.

SMOOTH AND CREAMY POTATO SOUP

Steps:

• Saute shallots in olive oil in a large pot.
• Add potatoes and chicken broth. Boil until tender about 20 minutes,
• Using an emersion blender, puree until smooth. Add salt and pepper to taste and half-and-half. Serve!

CREAMY POTATO SOUP RECIPE BY TASTY

Steps:

• Put potatoes and garlic cloves in a saucepan. Cover with boiling water and boil until soft. Once softened, blend into a puree, covering ⅔ of the potato/garlic mixture with water and blending until smooth.
• Add milk, salt, and pepper to taste and blend to desired consistency.
• Pour soup back into saucepan and add the butter, stirring until it melts.
• Pour into a bowl and top with croutons, chilli flakes and parmesan to taste.
• Serve.

CREAMY PARMESAN POTATO SOUP

Steps:

• Add potatoes and onions to boiling water.
• Cook about 15-20 minutes until done.
• Drain and return to pot.
• Lightly mash, leaving it as chunky as you like.
• (I prefer mine fairly smooth with small pieces here and there.) Return pan to medium low heat and add butter, cream cheese and milk, stirring until butter and cream cheese melt.
• Add all other ingredients and cook, stirring occasionally until parmesan cheese is melted.
• Adjust salt and pepper.
• If soup is too thick add more milk and if it is too thin add more cheese.

VELVET SMOOTH CREAM OF POTATO SOUP

Steps:

• Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
• Add potatoes and parsley, toss until coated.
• Add broth, bring to a slow boil and cook until potatoes are soft.
• Remove from stove.
• Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
• Pour puree back into original pot, along with the reserved chopped veggies.
• Stir and add heavy cream,heating through- DO NOT BOIL.