Easy Creamy Brothy Potato Soup Recipes

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.

Steps:

• Fry bacon until crisp (see recipe #242966 for homemade bacon bit tips). Remove to paper towels to drain. Reserve bacon grease.
• Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain.
• Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned.
• Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly.
• Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup.
• Add milk at little at a time if soup is too thick for your tastes.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

Steps:

• peel and chop potatoes.
• peel and chop onion.
• place potatoes and onion in your soup pot and saute in butter and garlic for 5 minutes.
• add chicken stock and stir.
• bring to boil.
• simmer on low-med for 1/2 hour or till potatoes are tender.
• use potatoe masher to mash some but not all potatoes in soup
• stir in cream.
• simmer on low for 5 minutes.
• add seasonings to taste and serve.

Steps:

• Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
• Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
• Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Steps:

• Bring potatoes, milk and broth to boil in saucepan, stirring.
• Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
• Remove from heat. Stir in butter.
• Ladle into bowls and top with cheese, scallion and/or bacon if using those.

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.

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.

Steps:

• In 3-quart saucepan, mix milk, salt, pep- per and potatoes, breaking up potatoes with whisk or wooden spoon. Heat to boiling over high heat; reduce heat. Simmer uncovered 4 minutes, stirring frequently with whisk, until thoroughly heated. Remove from heat; stir in 2/3 cup of the cheese.
• Top individual servings with remaining 1/3 cup cheese and the bacon; garnish with onions.

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• Heat oil in large saucepan.
• Add chopped onion, and garlic and cook until clear.
• Add parsley and chilli and cook for 1-2 minutes.
• Increase heat and add lemon juice, wine and water and bring to the boil.
• Add tomatoes.
• Bring to boil.
• Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
• Discard any mussels that have not opened.
• Remove the top shell from each mussel.
• Season with salt and pepper and serve immediately.

Steps:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

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.

Steps:

• In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

Steps:

• In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.