Unbelievably Easy Potato Soup Recipes

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UNBELIEVABLY EASY POTATO SOUP



Unbelievably Easy Potato Soup image

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Provided by Vina7737

Categories     Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste

Steps:

  • Peel and cube potatoes.
  • Put in a saucepan along with the onions and celery.
  • Add water, but don't quite cover the vegetables.
  • Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
  • Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
  • Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
  • (It will take a lot of salt!).

UNBELIEVABLY EASY POTATO SOUP



Unbelievably Easy Potato Soup image

Keeping it simple! This creamy homemade potato soup is made with just a handful of ingredients, and still has the taste you crave. Add some cheddar cheese on top if you're feeling really crazy.

Provided by TBSP Kitchens

Categories     Lunch

Time 1h

Yield 6

Number Of Ingredients 6

5 large potatoes
2 green onions, plus more for garnish
1/4 teaspoon dried basil, or more to taste
Salt and pepper, to taste
Water (quantity will vary)
2 1/2 cups milk (plus more if needed)

Steps:

  • Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces.
  • Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes as well cooked and soft.
  • Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return any onions and basil the strainer catches to the pot.
  • Add 2 1/2 cups milk to potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency.
  • Season liberally with salt and pepper to taste. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onions if desired.

Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 8 g, TransFat 0 g

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