Creamy Potato Oat Soup Recipes

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

CREAMY OATMEAL SOUP

Steps:

• In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
• In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
• Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

CREAM OF BROWNED POTATO AND OATMEAL SOUP

Steps:

• Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
• I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
• Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
• Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
• Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
• Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
• You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
• Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
• Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
• Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
• _______.
• All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.