Potato Soup Recipes

[Bab]

Thanks, Leigh. I tried the potato soup recipe with sour cream last weekend and it is the best I've ever had! I'm sending the recipe on to my sister (her husband loves to make potato soup).

I did not use the noodles, but did add a little celery salt, a shake of garlic powder, some bits of carrrot, leftover diced ham & a little cheese.

It was even better when reheated the next day. I think I'll make it again when my club comes over for lunch & cards in March and call it Irish Potato Soup.

[Shawn]

Originally posted by snowowl551 in Feb. 2003 WFD Thread

Hash Brown Potato Soup.

I looked at the recipe, but didn't really follow it, just got ideas from it. Here is what I did: I had about 1/3 bag of hashbrowns, put in pan, added 2 cups skim milk. Heat this till hot, and simmer till potatoes are tender. I added some chopped onion, garlic, and various seasonings. I had some bacon bits in the freezer and dumped in about a handful. I had a package of a country gravy mix that I mixed with about 1 cup cool water, stirring till no more lumps. When the potatoes were tender, I added the gravy mixture stirring, it thickened up quite quickly. I actually added some more water till it was a little thinner (but not much, I like thick potato soup). I topped it with fat free sour cream, shredded cheese (not fat free), and sliced green onions. It was quick and delicious!

[Shawn]

Originally posted by TraciDD in March 2003 WFD THread

Potato Soup

6 cups potatoes, peeled & diced
5 cups water
1 cups diced onion
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12-oz. can evaporated milk
3 tbsp. chopped parsley
8 oz. shredded cheese

Combine all ingredientsexcept milk, parsley, and cheese in crockpot. Cover. Cook on high 7-8 hours until veggies are tender. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

NOTE from Moderator - I placed this here instead of the Crockpot forum since this can be made either way.

[Shawn]

Orignally posted by LoneStargal in APril 2003 WFD Thread

Potato Soup

1/2 C. chopped onion
4 T. Margarine
4 med. potatoes diced
1 C. water
11/2 t. salt
1/4 C. flour
1 C. sour cream
21/2 C. milk

Saute onion in margarine until translucent, add water and potatoes, bring to a boil and cover. Cook for 15 minutes. In a small bowl, blend sour cream and flour. Stir into potatoes. Add milk and heat until boiling for 1 minute on medium heat. Season to taste.

[Pansey]

Hungarian Potato Soup

1 cup of onion chopped
1/4 cup butter
16 potatoes chopped/cubed
1 tablespoon salt ( I use 2 myself)
1/2 cup flour
3 teaspoon hungarian paprika
2 cups sour cream
5 cups milk ( I like 4 cups myself)
2 cups water (I use 3 myself)

Brown onion, add potatoes, salt and 3 cups water cover and cook 15 minutes (Until potatoes is done) . Blend flour, hun paprika and put on top potatoes, stir this up then add milk heat back up to a boil stirring the full time. I put the sour cream in last and heat for a few minutes to leave it creamy but make it warm.

Serve with Fresh Rolls and Butter.

[Abear]

Originally posted by Jeannie in the October 2003
What's for Dinner thread.

Potato Soup

2 leeks, rinse well, use white part only, sliced
very very very thin (Please use leeks)
3 Tablespns butter
2 carrots, peeled and finely diced
2 lbs potatoes peeled and diced
2-3 cans low sodium chicken broth.... ( swanson or
butterball..no boullion cubes, please!) or your
own chicken broth
1 smoked pork neck bone or some smoked ham or
a small smoked ham hock or smoked pork chop
2 stalks celery, peeled and dinced fine
2 good pinches thyme
course ground pepper
1 teaspoon heavy cream per serving

Saute leeks celery and carrot and celery in butter.
Add potatoes, pork neck bone, chicken broth and
thyme. Bring to a boil, reduce heat and cook until
potatoes are very soft. Remove bone. Puree half
the soup in a blender ....add back to pot....(or use
a hand mixer or food processor) If the puree is too
thick, add more chicken broth and heat through.
Add some cubed smoked ham if you have it, or any
meat off the ham bone, diced very very fine. Ladle
soup into bowls, ( stirring soup before each ladle)
....add one teaspoon of heavy cream to each bowl,
sprinkle with a tiny bit of parsley.

Serve with a hearty bread, such as buttered whole
wheat , croutons, or hot ham and melted cheese
sandwiches on a whole grain bread.

This will give you about 4 servings.

[Shawn]

Originally posted by momofgems in Dec 2003 WFD

BAKED POTATO SOUP

12 slices of bacon (I bought a 15 slice pkg. of precooked and microwaved it to get some of the fat out)
2/3 c. butter (I used 1/3 cup)
2/3 c flour
7 c. milk
4 large baked potatoes, baked and cubed
4 green onions
1 1/2 c. shredded cheddar cheese
1 c. sour cream ( I used lite)
1 tsp. salt
1/2 tsp. pepper

Place bacon in large, deep pot, cook and drain - crumble and set aside. In same pot, melt butter and whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, st irring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Mix until cheese is melted.

[klcrn]

This is a potato soup that I found in the "Taste of Home Annual Recipes 1997". I add a bit more potatoes, meat, spices and use shredded chedder cheese instead of the American-just adjust to the way you like it. It is WONDERFUL on a cold winter day with a big chunk of crusty buttered bread!! It is fantastic if made the day before and warmed up again--YUM!!!


1/2 pound ground meat
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablesppons butter or margarine--divided
3 cups chicken broth
4 cups peeled diced potatoes (1 3/4 lbs)
1/4 cup all-purpose flour
8 oz. process American cheese-cuped (2 cups)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In 3 qt. saucepan, brown beef; drain and set aside. In same saucepan, saute onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegies are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes until bubbly. Add slowly to soup and bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat and add sour cream.


Hope you like!

[rosmith]

It's Potato Soup Weather! Bump!

[Abear]

as posted by SanDansMom in the September 2004 What's for Dinner? thread

Spicy Potato Soup

1 pound ground beef
4 cups cubed peeled potatoes (1/2" cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

In a Dutch oven or large kettle, brown ground beef.
Drain. Add potatoes, onion and tomato sauce. Stir
in water, salt, pepper and hot peper sauce; bring to
a boil. Reduce heat and simmer for 1 hour or until
the potatoes are tender and the soup has thickened.
Yield: 6-8 servings

Tip: Unless you like it really spicy, add the pepper
and hot pepper sauce a little at a time and taste it.
It gets really hot.

Source: Taste of Home (issue date unknown)