Potato Soup
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Thread: Potato Soup

  1. #1

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    Default Potato Soup

    Does anyone have a Cream of Potato soup recipe.
    I seem to have misplaced mine again.
    ( seems like thats happening alot lately )

  2. #2
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    Mine is really easy, but not exact science

    I peel potatoes, celery, onions, a little diced cabbage if I have it, or dice leftover broccoli, cauliflower, or brussels sprouts if I have them, chopped ham or cut up cooked bacon if desired. BARELY cover with water, and cook until veggies are done. Salt and pepper to taste. Add 1 can of evaporated milk (because of the water) and then as much milk as you want. Thicken with some mashed potato flakes, and add a couple tablespoons of margarine. or make a roux of a little flour and the margarine to thicken. May also add parsley or garlic when cooking veggies if desired. I just toss in what I have.

  3. #3

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    I have a really great potato recipe, too, that I'll share for anyone out there who is a vegetarian.

    This is a very modified version of a recipe from allrecipes.com- I lowered the fat, removed the meat, and changed the process. You can certainly use full-fat products or more butter, but I like it the way it is.

    Ultimate Potato Soup 8 Servings

    2 T butter
    celery salt (taste)
    1 medium onion, schopped
    3 cloves garlic, minced
    8 potatoes, peeled and cubed
    4 c vegetable stock

    3 T butter
    1/4 c flour
    1 c fat free heavy cream
    seasonings (salt, pepper, etc) to taste

    In a large pot, saute the onion in butter till translucent. Add garlic and continue cooking 1 to 2 minutes, being careful not to burn garlic. Add cubed potates and toss to coat. Saute 3 to 4 minutes. Add enough stock to just cover the potatoes. Cover and simmer till potatoes are tender.

    In a separate pan, melt butter over medium heat. Whish in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in cream and seasonings. Bring to a boil and cook, stirring, till thickened. Stir into potato mixture. Puree half the soup and return to to pot. Serve.

    My notes:

    *The recipe originally called for bacon to be cooked in the pot first, then removed, crumbled, and added back in later.

    *You can certainly use real celery- my DH doesn't like it, the is why I use the celery salt (or seed.)

    *I prefer to leave the potato skins on. I like the flavor better, it saves me prep time, and retains the vitamins better. However, the finished product doesn't look as nice.

    *You may need slightly more or less stock to cover the potatoes. Water can be used to make up the difference; just make sure to adjust the seasonings accordingly.

    *I often use olive oil in place of the butter and whol wheat flour instead of white to make this a little healthier.

    *IMPORTANT: This makes a thick soup. If you do not like it thick, start by pureeing only 1/5 to 1/4 of the soup and returning it to the pot. Or don't puree it at all. If you like it thicker, puree more. That is the deciding factor in the thickness of this soup.

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  5. #4

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    Thanks ladies. I usually make my own potato soup to add to the guys clam chowder that i cook in the crockpot all day.
    Need to make it tomorrow.

  6. #5
    Master Dollar Stretcher aka AmyBob AmyMCGS's Avatar
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    http://www.recipezaar.com/83666

    That's a link to my personal potato soup recipe- I posted it on RecipeZaar, and it's gotten several five-star ratings. If you like it smooth, you can always run it through the blender.

  7. #6

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    My mom's potato soup is very easy and cheap. I think it's actually one of her poverty recipes. She just peels and chops her potatoes and cooks them in just enough water to cover. If she had onion and celery she would add a little -- chopped. When the potatoes are soft she adds a little margarine and milk -- she doesn't drain the potatoes first -- just adds the milk to the water in the pan.

    I liked to add a can of cr. of mushroom soup and a can of creamed corn to mine to make it more of a chowder. But I don't make it anymore since we no longer eat potatoes.

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    I usually make a roux, then thin it down with potato water. Add thin sliced onion, lots of butter, black pepper, and some summer greens, I don't mind having a few chili peppers in there, not to make it hot, jut interesting. Dill or tarragon.

    babs

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    Registered User Missy's Avatar
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    yum, i will be making this probably this week!!

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    I tried the Ultimate P soup but added 1 c. Diced ham, lemon pepper, 6 mushrooms(finely chopped), 2 tbs. sour cream and cup of undiluted canned milk.

    I have found a new family favorite! Thank You!!!
    Graci

  11. #10
    Registered User Mom23boys's Avatar
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    Yum! Those recipes sound easy enough for me. I always wanted to try to make potato soup, but never have. My grandmother used to make it, but I didn't know her receipe.

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    Potato Soup

    4 cups cubed peeled potatoes
    1/2 cup chopped carrots
    1/2 cup finely chopped onion
    1/2 cup thinly sliced celery
    1/2 tablespoon dried parsley
    1 1/2 teaspoons Mrs. Dash 'Original Blend' Seasoning
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/2 teaspoon dried dill weed
    1 1/4 cups water
    2 teaspoons chicken bouillon granules
    2 tablespoons butter
    4 cups milk, divided
    3 tablespoons flour
    bacon bits ( for garnishing )
    shredded cheddar cheese ( for garnishing )

    In a large saucepan or Dutch Oven, add the potatoes,
    carrots, onion, celery, parsley, Mrs. Dash, salt pepper,
    dill, water, chicken bouillon granules, and butter.
    Bring to a boil, reduce heat and simmer ( covered ) for 15 minutes.
    Add 3 1/2 cups milk; heat until hot.
    Blend flour with remaining 1/2 cup milk, stirring till smooth, then stir in soup.
    Cook, stirring constantly, until smooth and bubbly.
    Garnish each soup bowl, with the bacon bits and cheese.
    Serves 6 - 8.


    Creamy Potato Soup

    1 medium onion, finely chopped
    1 celery rib, thinly sliced
    1 medium carrot, grated or shredded
    1/2 cup butter
    2 tablespoons flour
    4 cups milk
    1-( 10.75 oz. ) can cream of mushroom soup
    1/2 cup cubed Velveeta or shredded cheddar cheese
    6 large potatoes, peeled, diced and cooked ( about 8 cups )
    1 teaspoon seasoned salt
    several dashes black pepper

    In a Dutch Oven, saute onion, celery and carrot in butter, until tender.
    Stir in flour until blended.
    Gradually add milk.
    Bring to a boil; cook and stir for 2 minutes, or until thickened.
    Add the canned soup, cheese, potatoes, seasoned salt and pepper; mix well.
    Cook and stir until cheese is melted, and soup is heated through.
    Serves 10 - 12.


    Creamed Potato Soup with Bacon

    6 slices bacon, cut in half crosswise
    1/2 cup finely chopped onion
    1/2 cup thinly sliced celery
    salt & pepper
    2 large potatoes, peeled and cut into 1/2-inch cubes
    1 cup water
    1 teaspoon Dijon Mustard
    1 1/2 cups light cream or milk
    1-( 10.75 oz. ) can cream of chicken soup
    dried parsley for garnishing

    In a skillet, cook bacon until crisp.
    Remove, drain on paper towels, crumble and set aside.
    In a large saucepan, add 1 1/2 tablespoons of bacon drippings.
    Add the onions, seasoned with salt and pepper, then add celery; cook until tender.
    Add water and mustard; stirring until mustard is blended in.
    Add potatoes, seasoned with salt and pepper.
    Bring to a boil, reduce heat, and simmer ( covered ) for 15 minutes.
    In a bowl, add the cream and canned soup; stirring until blended completely.
    Add the cream-soup mixture ( along with the bacon ) to the pot of soup.
    Heat through, but do not boil. Garnish with parsley.
    Makes about 4 servings.

  13. #12
    Registered User captclearance's Avatar
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    This is mine...... I serve this one to company... I love it

    https://www.frugalvillage.com/recipes...oups+and+Stews

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