Homemade Cream Of Potato Soup Recipes

CREAMY POTATO SOUP

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.

EASY CREAM OF POTATO SOUP

Steps:

• In a saucepan combine chicken broth, onion, potatoes and dill weed.
• Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
• Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
• In the saucepan, melt the butter.
• Stir in flour, salt and pepper. Add the milk all at once.
• Cook and stir until mixture is thickened and bubbly.
• Stir in the potato mixture and cook until soup is heated through.
• NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

CREAM OF POTATO SOUP

Steps:

• In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
• In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
• When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
• Reduce heat to medium and when the soup is NOT boiling.
• Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
• Add cheese and stir until melted.
• Remove about half of the soup mixture and place in blender.
• Blend until smooth then return to soup to thicken.
• If it isn't thick enough, mix corn starch with cold water and add to soup.
• Simmer on medium heat for about an hour or until it thickens stirring occasionally.
• Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

CREAM OF POTATO SOUP

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.

EASY CREAMY HOMEMADE POTATO SOUP

Steps:

• In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
• Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
• Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
• Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
• Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
• Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
• Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
• Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

HOMEMADE CREAM OF POTATO SOUP

Steps:

• 1. In a saucepan, cook bacon and add onion...Cook until browned, reserving drippings. Cut the heat and add diced celery. Set aside.
• 2. In a large pot, add cubed potatoes and cover with the water. (Add more to completely cover the potatoes if needed.) Cook the potatoes until tender. Add bacon, onion & celery mixture. Be sure and add at least most of the bacon drippings too. (This is where a lot of the flavor is.) Stir together.
• 3. When the liquid is hot, add the chicken bullion to make a light but savory chicken broth. Add milk and butter. Heat to just under boiling temperature and add the flour & water mixture and whisk in to thicken the soup. Thicken it to as thin or as thick as you like. Add pepper to taste. This shouldn't need any salt... add if needed.
• 4. Reduce heat to low and let simmer for about 15 minutes and thin with a little more milk or water if it gets too thick. Serve hot with crackers. (Garnish with some 'real bacon bits', shredded cheese and chopped green onion tops sprinkled on top of each bowl - OPTIONAL)

CREAM OF POTATO AND HAM SOUP

Steps:

• In large dutch oven, cook vegetables in salted water until tender. Do not drain.
• Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

CREAMY POTATO SOUP

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.

HOMEMADE CREAM OF POTATO SOUP

Steps:

• In a large stew pot add the Potatoes, Onions, Celery, and minced Garlic. ( you can substitute Garlic powder if you like)
• Next add the Soup and do not add any additional liquid.
• Then add, Heavy Cream Spices and Cheese if you choose.
• Bring to a simmer until it's hot thru and thru or until the cheese melts.
• Serve with Cornbread or Over Slices of fresh Sourdough bread! Enjoy!

CREAM OF CHICKEN SOUP SUBSTITUTE

Steps:

• In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
• Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
• Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

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.

BEST CREAM OF BROCCOLI AND POTATO SOUP

Steps:

• Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
• Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
• Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

CREAM OF POTATO SOUP

Steps:

• Simmer broth, potatoes and onion until vegetables are tender.
• Stir in parsley flakes.
• In small bowl, blend flour with a few tbsp of the milk.
• Add to the potato mixture.
• Stir in remaining milk, cooking until soup thickens.
• Add the cheese, stirring until it melts.
• Season with paprika, pepper and salt to taste.

CREAMY POTATO SOUP WITH HAM

Steps:

• Gather the ingredients.
• In a large saucepan , melt butter over medium-low heat.
• Add onion, celery, carrots, and ham.
• Cook, stirring frequently until onions are tender, about 5 minutes.
• Add the garlic and continue cooking for 1 to 2 minutes longer.
• Add vegetable broth, water, and potatoes.
• Cover and cook for about 25 minutes, until potatoes are tender.
• Whisk flour into the heavy cream until smooth.
• Stir into the hot mixture.
• Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
• Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
• Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
• Gather the ingredients.
• In a large saucepan , melt butter over medium-low heat.
• Add onion, celery, carrots, and ham.
• Cook, stirring frequently until onions are tender, about 5 minutes.
• Add the garlic and continue cooking for 1 to 2 minutes longer.
• Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.
• Cover and cook on high for about 2 to 3 hours, or until the potatoes are very tender.
• Whisk flour into the heavy cream until smooth.
• Stir the flour-cream mixture into the slow cooker.
• Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
• Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
• Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

BEST CREAM OF POTATO SOUP

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.

CREAMLESS CREAM OF POTATO SOUP

Steps:

• Heat oil in a six-quart pot. Add onion and sauté until soft and golden.
• Add potatoes. Fill pot with water almost to the top. Add salt, garlic powder, and black pepper. Bring to a boil and boil until potatoes are fork tender.
• Using a slotted spoon, remove half of the potato cubes.
• Blend the remaining soup (using an immersion blender or traditional blender) and add the potato cubes back in.
• Adjust seasoning to taste. For an interesting kick, add some smoked paprika.

CREAMY POTATO SOUP RECIPE

Steps:

• Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
• Peel the carrots and dice about the same size as the potatoes. Add to the pot.
• Smash and mince 1 clove of garlic and add to the pot.
• Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
• Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
• Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
• Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
• Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
• Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
• Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
• Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
• Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
• Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
• Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?