Greatpotatosoup Recipes

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WORLD'S BEST POTATO SOUP



World's Best Potato Soup image

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

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

Yield 9

Number Of Ingredients 8

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g

LOADED POTATO SOUP



Loaded Potato Soup image

Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!

Provided by Valentina Ablaev

Categories     Easy

Time 30m

Number Of Ingredients 14

4 large potatoes (peeled and cubed)
½ tsp salt
8 oz bacon (bite-sized pieces)
4 Tbsp unsalted butter
½ med onion (finely chopped)
2 garlic cloves (minced)
¼ cup all-purpose flour
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 cup mild or sharp cheddar cheese (shredded)
¾ cup sour cream
1 tsp salt (or to taste)
¼ tsp pepper (or to taste)
green onions (to serve)

Steps:

  • Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
  • Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
  • Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
  • Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
  • Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
  • Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

Nutrition Facts : Calories 428 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 1632 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BEST EVER POTATO SOUP



Best Ever Potato Soup image

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

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

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.

OLD-FASHIONED POTATO SOUP



Old-Fashioned Potato Soup image

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

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

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

ULTIMATE POTATO SOUP



Ultimate Potato Soup image

This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!

Provided by THUMPER74137

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

Time 1h

Yield 12

Number Of Ingredients 9

6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 22.5 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 469.3 mg, Sugar 1.6 g

CREAMY POTATO SOUP



Creamy Potato Soup image

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

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

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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