Theresas Potato Soup Recipes

BAKED POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

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.

EASY POTATO CHEESE SOUP

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

MAMA TERESA'S VEGETABLE SOUP

Steps:

• Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.
• Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
• Meanwhile, peel potato and cut into 1/4-inch dice.
• Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes. Add water, herbs, sea salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes. Remove from heat.
• Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring. Divide among 4 bowls and serve with olive oil and cheese.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

CHEDDAR CHEESE POTATO SOUP

Steps:

• In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

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.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
• In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
• Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

POLLY'S PERFECT POTATO SOUP

Steps:

• Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.

CHEESY POTATO SOUP II

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.

PANERA'S CREAM CHEESE POTATO SOUP

Steps:

• Combine broth, potatoes, and spices.
• Boil on medium heat until potatoes are tender.
• Smash a few of the potatoes to release their starch for thickening.
• Reduce to low heat.
• Add cream cheese.
• Heat, stirring frequently, until cheese melts.

POTATO CHEESE SOUP

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

THERESA'S DOUBLE TOMATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.
• Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sundried tomatoes, diced tomatoes, and broth, and bring to a boil.
• Reduce heat, and simmer 1 hour.
• Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to aviod splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
• (I didn't have fresh basil, so I used dried basil, I can't wait until summer to use fresh basil, even without it was great!).

BEST CHEESY POTATO SOUP EVER!

Steps:

• In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
• Add potatoes and chicken broth.
• Cover and simmer until potatoes are tender, about 12 minutes.
• In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
• Stir in milk and seasonings.
• Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.

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.

THERESA'S POTATO SOUP

Steps:

• In a medium pot, bring potatoes, carrots, onion, chicken broth and salt to boil.
• Reduce heat.
• Cover and simmer untill potatoes are just tender, Do Not Drain, mash slightly with fork.
• Add Milk.
• In a seperate bowl, mix melted butter, flour, parsely, pepper and garlic powder.
• Stir untill fully mixed.
• Stir mixture into potato soup.
• Continue cooking and stirring over medium heat until think and bubbly.
• To make this a "loaded" potato soup, add crumbled bacon or bacon bits, chopped chives, sour cream and grated cheddar cheese when serving. YUMMY!