Potato Soup Recipe Easy

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POTATO SOUP

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.

Provided by msouth

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Potato Soup image

Steps:

  • Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
  • In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  • Add half the milk and stir until lumps are out of flour mixture.
  • Add remaining milk and on med-high heat, heat to a boil.
  • Stir almost constantly or it will scorch.
  • After boiling, turn heat off and add remaining ingredients.

6 -8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese

PERFECT POTATO SOUP

Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.

Provided by Marilee Wilson Mack

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16



Perfect Potato Soup image

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.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g

6 russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
½ large onion, diced small
20 baby carrots, cut into 1/4-inch pieces
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4 green onions, finely sliced
1 dash paprika, or to taste

UNBELIEVABLY EASY POTATO SOUP

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Provided by Vina7737

Categories     Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5



Unbelievably Easy Potato Soup image

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!).

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste

HOMEMADE POTATO SOUP

This yummy meal is great for cold days or just days when you want a comfort food! This recipe comes from my Mammaw....I love you Mammaw!

Provided by Danibelle

Categories     One Dish Meal

Time 45m

Yield 1 Large Pot, 5-6 serving(s)

Number Of Ingredients 6



Homemade Potato Soup image

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.

6 peeled potatoes
1/2 cup butter
1/4 cup flour
3 cups milk
salt
pepper

BAKED POTATO SOUP

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10



Baked Potato Soup image

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.

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

PERFECT POTATO SOUP

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 13



Perfect Potato Soup image

Steps:

  • Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
  • Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
  • Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
  • Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar

FULLY LOADED BAKED POTATO SOUP

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8



Fully Loaded Baked Potato Soup image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

SLOW COOKER POTATO SOUP

Excellent soup for cold nights; goes very well with cornbread.

Provided by TJACKSON

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 8h

Yield 8

Number Of Ingredients 8



Slow Cooker Potato Soup image

Steps:

  • Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
  • At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 91.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 7.8 g, Protein 10.2 g, SaturatedFat 2.7 g, Sodium 381.8 mg, Sugar 6.8 g

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

EASY POTATO SOUP RECIPE

Bring a beloved dish to the table with our Easy Potato Soup Recipe. Our Easy Potato Soup Recipe is made simple with frozen hash browns and vegetables.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 14 servings, 1 cup each

Number Of Ingredients 9



Easy Potato Soup Recipe image

Steps:

  • Heat oil in large saucepan on medium heat. Add onions and celery; cook 5 min. or until crisp-tender, stirring frequently. Add flour; cook 2 min. or until hot and bubbly, stirring constantly.
  • Stir in milk gradually; cook 10 min. or until sauce comes to boil and thickens, stirring constantly.
  • Add remaining ingredients; stir. Cook on low heat 5 min. or until 2% Milk VELVEETA is completely melted and soup is heated through, stirring constantly.

Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

2 Tbsp. olive oil
1 large onion, chopped
2 stalks celery, chopped
2 Tbsp. flour
1/2 gal. (8 cups) fat-free milk
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes, thawed
1 pkg. (20 oz.) frozen cauliflower florets, thawed, chopped
3/4 lb. (12 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1/8 tsp. pepper

POTATO SOUP

From BBC Food - A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.

Provided by si-pad

Time 30m

Yield Serves 6

Number Of Ingredients 0



Potato Soup image

Steps:

  • Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
  • Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
  • Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
  • Add the milk. puree the soup in a blender or food processor. Taste and adjust seasoning.
  • Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

LEEK & POTATO SOUP

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

Provided by Good Food team

Categories     Dinner, Soup

Time 45m

Number Of Ingredients 10



Leek & potato soup image

Steps:

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

50g butter
450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1.5-2pts light chicken or vegetable stock
142ml carton whipping cream
125ml full-fat milk
the white part of 1 leek
a small knob of butter
finely chopped chives

CHEAP & EASY POTATO SOUP

I forgot all about this recipe until I decided to make this for supper last night. My husband who is a picky eater even liked it! This is a very cheap and easy way to make potato soup.

Provided by KaraRN

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Cheap & Easy Potato Soup image

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).

6 medium potatoes, peeled and diced
5 cups water
1 (10 3/4 ounce) can condensed cream of celery soup
2 cups milk
1/4 cup chopped fresh raw onion (optional)
1/8 teaspoon ground red pepper (optional)

LOADED POTATO SOUP

All the flavors of a baked potato topped with the works in one quick and easy Loaded Potato Soup recipe. You have just got to try this one today!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 7



Loaded Potato Soup image

Steps:

  • Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
  • Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
  • Serve topped with sour cream and reserved ingredients.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 13 g

1 lb. baking potato es (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

BEST EVER POTATO SOUP

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13



Best Ever Potato Soup image

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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

EASY CREAM OF POTATO SOUP

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Easy Cream of Potato Soup image

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.

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

QUICK CREAMY POTATO SOUP

A yummy and easy to make potato soup. Kids love it.

Provided by Amanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8



Quick Creamy Potato Soup image

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.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

OLD-FASHIONED POTATO SOUP

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11



Old-Fashioned Potato Soup image

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.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

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From thisisnotdietfood.com


EASY POTATO SOUP RECIPE (30 MINUTES!) FROM THE FOOD ...
Easy Potato Soup Recipe (30 Minutes!) from The Food Charlatan. This recipe, given to me from the granddaughter of an Idaho potato farmer, is the real deal. This homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever tried. It only takes about 30 minutes to make! Make ...
From pinterest.com


COPYCAT OUTBACK STEAKHOUSE POTATO SOUP RECIPE PACKED WITH ...
This easy, creamy, cheesy, Copycat Outback Potato Soup Recipe makes enough for an entire family to enjoy on a cold winter evening. Rich and hearty it will quickly become the family favorite comfort food. Settle in and get ready to savor this homemade soup that tastes like a …
From allourway.com


13 SPICES FOR POTATO SOUP PLUS EASY, QUICK, AND DELICIOUS ...
This potato soup is easy to prepare and cooks in under 30 minutes making it perfect for really busy nights. It’s simply flavored with turmeric which compliments the sausage toppings. It’s a hearty meal on its own, but a handful of microgreens and perhaps a couple of slices of bread really complete it.
From foodfornet.com


SWEET POTATO AND EGG CRUST IN FRESH FRAGRANT SOUP RECIPE ...
Sweet Potato and Egg Crust in Fresh Fragrant Soup When you have no appetite, or for supper or breakfast, cook a bowl of delicious sweet potato egg crusts, "whoop" a bowl, you will be refreshed immediately, everyone who has eaten it will know, and their own sweet potato egg crusts , Boil-resistant and chewy, generally self-tarts do not need to put MSG, using the fresh …
From simplechinesefood.com


EASY POTATO SOUP RECIPE - VALENTINA'S CORNER
This creamy EASY Potato Soup Recipe is amazing!! The soup is loaded with potatoes in a creamy base ready in just 30 minutes! Soups don’t have to be served only during the cooler weather, enjoy our Chili or the popular Creamy Vegetable Soup all year round. potato soup recipe-This potato soup is pure comfort food and made completely from scratch (and …
From valentinascorner.com


PERFECT POTATO SOUP RECIPE - HOW TO MAKE POTATO SOUP
Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
From thepioneerwoman.com


POTATO SOUP RECIPES | ALLRECIPES
Allrecipes has dozens of easy potato soup recipes, including loaded potato soup and potato leek soup, with hundreds of reviews and photos. a white ceramic bowl on a white plate holding creamy potato-leek soup garnished with green onion tops. Cream of Potato Soup. 6213806.jpg.
From allrecipes.com


EASY POTATO SOUP RECIPES & IDEAS - FOOD & WINE
Potato soup serves as a great comfort food on a cold night. When pureed, the potatoes take on a smooth, velvety texture that is the perfect vehicle for more flavorful ingredients, such as leeks ...
From foodandwine.com


EASY POTATO SOUP - 45 MINUTES OR LESS! - SOUTHERN FOOD AND FUN
Cook the potatoes according to package directions. While potatoes are cooking, sauté chopped onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
From southernfoodandfun.com


POTATO SOUP RECIPE - BBC FOOD
Sweat on a gentle heat for approximately 10 minutes. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the …
From bbc.co.uk


CHUNKY POTATO SOUP - CANADIAN LIVING
Add potatoes to pan along with chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 25 minutes or until potatoes are tender. Using potato masher, mash potatoes just until soup is slightly thickened yet still chunky. Stir in milk, salt and pepper. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow ...
From canadianliving.com


EASY SLOW COOKER POTATO-LEEK SOUP - GLUTEN FREE RECIPES
Easy Slow Cooker Potato-Leek Soup could be a great recipe to try. One serving contains 390 calories, 17g of protein, and 17g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes. If …
From fooddiez.com


BASIC POTATO SOUP RECIPE - THERESCIPES.INFO
Basic Potato Soup Recipe | Allrecipes best www.allrecipes.com. 8 Spoon Bread Recipes That Turn Corn Into Comfort. Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet.
From therecipes.info


EASY POTATO SOUP RECIPE MADE JUST LIKE OMA
Instructions: In a large pot, sauté bacon. Add onion and sauté for several minutes, adding a bit of butter or olive oil if necessary. Add potatoes, celery, carrots, and meat. Add sufficient water or broth to cover. Bring to boil. Cover and simmer for at least 20 minutes or until potatoes are tender, stirring occasionally.
From quick-german-recipes.com


EASY POTATO SOUP RECIPE - HUBPAGES
Instructions. In a soup pot, sauté bacon and onions until the onions are glossy and bacon is half done. Don't drain the bacon grease. add the following: Potatoes, butter, water, garlic and Knorr bouillon cubes - stir simmer on light boil for 15-20 minutes or until potatoes are soft.
From discover.hubpages.com


EASY, CREAMY POTATO SOUP RECIPE - FOOD.COM | RECIPE ...
easy taco soup is loaded with ground beef, chili beans, corn, and tomatoes. pile it high with corn chips, sour cream, and shredded cheese. taco soup is a simple recipe that is so comforting during the cold winter months. one pot and about 30 minutes is all you need for an easy dinner! #soups #chili #easyrecipes #comfortfood
From pinterest.com


EASY CREAMY POTATO SOUP RECIPE - THE CLEAN EATING COUPLE
To thicken potato soup soup I add 1/4 cup of flour to a bowl and scoop out about 1 cup of liquid from the soup pot. Whisk the flour and broth mixture together until it’s a thick paste like consistency. Stir it into the soup and bring to a boil for 2-3 minutes, stirring continually.. You can add more flour directly to the pot and stir it in if necessary.
From thecleaneatingcouple.com


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