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
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
CREAMY POTATO SOUP
This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g
CREAMY AND HEALTHY QUICK POTATO SOUP
This is a favorite of mine. Light simple, quick to make and very very healthy. I love to serve this as a starter for a dinner party or served in small coffee cups as it makes a great comfort food sitting around the fireplace or watching the games on TV. Some grilled sandwiches and maybe some fries for a simple light dinner.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
- Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
- Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.
QUICK CREAM OF POTATO SOUP
Make and share this Quick Cream of Potato Soup recipe from Food.com.
Provided by Robbie Rice
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, cook onions in butter until soft.
- Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.
- Simmer for 15 minutes.
- Add milk to saucepan.
- Puree half of soup and flour in blender.
- Return to saucepan.
- Heat through.
Nutrition Facts : Calories 153.7, Fat 6.5, SaturatedFat 3.9, Cholesterol 18.7, Sodium 291.7, Carbohydrate 19.6, Fiber 2.1, Sugar 1.3, Protein 4.9
QUICK CREAMY POTATO SOUP
Make and share this Quick Creamy Potato Soup recipe from Food.com.
Provided by Charlotte J
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan over medium heat.
- Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
- Stir in water, evaporated milk, potato flakess, seasoned salt and dill weed.
- Heat until mixture just comes to a boil.
- Season with pepper.
QUICK CREAM OF POTATO SOUP
This recipe proves you don't have to make a big batch in order to enjoy home-style soup. It's the perfect way to warm up on chilly nights...just add your favorite fresh-baked biscuits or rolls.-Nancy Mosher, Sun City, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290 calories, Fat 17g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 521mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 8g protein.
INCREDIBLY CREAMY POTATO SOUP
One potato, two potato, five potato soup! Easy, flavorful, creamy potato soup is just five potatoes away.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
- Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
- Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Nutrition Facts : Calories 95, Carbohydrate 20 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg
CREAM OF POTATO SOUP I
A favorite soup for my family and friends. Garnish with chives.
Provided by Karen Wood
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
- Remove carrots and celery tops and discard. Add evaporated milk and heat through.
- Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 32.4 g, Cholesterol 13.7 mg, Fat 10.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 1204.7 mg, Sugar 8.2 g
CREAM OF POTATO SOUP
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
THICK & CREAMY POTATO SOUP
This is a delicious easy to make potato soup recipe. I make this with a ham stock, made from boiling a ham bone. But it turns out well if you use a pre-packaged chicken soup stock or water and bouillion to taste. It goes really nicely with some nice fresh buns or bread. We never have any leftovers.
Provided by jake ryleysmommy
Categories Winter
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
- Cook over medium heat until potato's are tender, 10-20 minutes.
- Stir in chicken bouillon, salt, and pepper.
- In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
- Slowly stir in milk, continue stirring until thickened slightly.
- Add hot milk mixture to soup slowly, cook until hot and thickened, serve.
Nutrition Facts : Calories 598.8, Fat 34, SaturatedFat 16.8, Cholesterol 102.1, Sodium 1391.1, Carbohydrate 52, Fiber 5.3, Sugar 3, Protein 21.8
BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
CREAMY POTATO SOUP
This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
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