Hearty Potato Soup Recipes

HEARTY POTATO SOUP

Steps:

• 1. In a large saucepan, boil potatoes, butter, garlic powder, salt, pepper and onions in just enough water to cover, till tender. Do NOT drain.
• 2. Cut cream cheese in cubes and stir in till melted.
• 3. Stir soups into the mixture until blended. Add milk and let simmer for 30-45 minutes on the lowest setting. Stir to keep from sticking occasionally.
• 4. Serve with crumbled bacon, grated cheese, chopped green onions, and seasoned crackers.

SLOW COOKER HEARTY POTATO SOUP

Steps:

• Combine first 8 ingredients in a 4 1/2 quart slow cooker.
• Cook, covered, at high 5-6 hours or until vegetables are tender.
• Stir together flour and half-and-half; stir into soup.
• Cover and cook 30 minutes or until thoroughly heated.
• Season with additional salt and pepper, to taste.

HEARTY POTATO SOUP

Steps:

• Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
• Bring to a boil, cover and simmer until potatoes are tender. Do not drain.
• Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.

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.

HEARTY BAKED POTATO SOUP

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

HEARTY POTATO SOUP

Steps:

• Combine first six ingredients in medium saucepan.
• Add sufficient water to cover vegetables, if necessary.
• Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
• Remove garlic clove.
• Add evaporated milk and spices.
• Simmer for 2-5 minutes.
• Remove from heat and serve immediately.
• Garnish with chives, if desired.