My Favorite Potato Soup Recipes

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MY FAVORITE SOUP



My Favorite Soup image

This is absolutely wonderful and easy to make! It is a lovely cream cheese and potato soup with shrimp and green onions.

Provided by Suzanne

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

Yield 5

Number Of Ingredients 7

1 (8 ounce) package cream cheese
½ cup butter
1 cup chopped green onions
2 (10.75 ounce) cans condensed cream of potato soup
1 (15.25 ounce) can whole kernel corn
1 pound cooked shrimp
½ cup milk, or as needed

Steps:

  • In a soup pot, slowly melt cream cheese and butter over low heat. Add green onions and simmer 10 to 15 minutes. Stir in potato soup and corn. Simmer 10 to 15 minutes.
  • Stir in milk to desired consistency. Begin with 1/2 cup of milk and add more if needed. Soup will be thick. Add shrimp and heat thoroughly.

Nutrition Facts : Calories 584.7 calories, Carbohydrate 34.4 g, Cholesterol 281.9 mg, Fat 38.3 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 23.2 g, Sodium 1511 mg, Sugar 5.3 g

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.

MY FAVORITE LOADED POTATO SOUP



My Favorite Loaded Potato Soup image

Need a basic, creamy potato soup recipe? Then this one's for you. We loved that garlic and carrots were added. It provides not only flavor but a bit of contrast with the potato. Carrots add a touch of sweetness that pairs nicely with the creamy soup. This potato soup does get thick as it cooks. If you like a thicker soup, serve...

Provided by Megan Gonzalez

Categories     Other Soups

Time 1h

Number Of Ingredients 13

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as onion
2-3 clove garlic, minced (My family loves garlic so I add 3-4 cloves. Add however much you like.)
2 Tbsp all-purpose flour
8 medium russet potatoes, peeled and cubed
4 c milk, whole, 2% or 1%
2 chicken bouillon cubes
1 c half and half
1 1/2 tsp salt
1/2 tsp pepper
bacon bits, for garnish
grated cheddar cheese, for garnish

Steps:

  • 1. In a large saucepan, melt the butter and saute the onion, garlic, and carrots until both are slightly tender (about 5 minutes).
  • 2. Whisk in the flour and cook for 1 minute.
  • 3. Add the milk and drop bouillon cube in to dissolve.
  • 4. Add the potatoes. Cook over medium heat for 15 minutes until the potatoes are very soft and some of them have begun to dissolve into mush.
  • 5. Add the half and half, salt, and pepper. (May need more salt; add to taste). Simmer on the stove over medium-low heat for 25 min or until nice and hot.
  • 6. Serve soup sprinkled with bacon bits and grated cheese.

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