BEST EVER POTATO SOUP
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
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
BEST CHEESY POTATO SOUP EVER!
I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!
Provided by cori 3
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
- Add potatoes and chicken broth.
- Cover and simmer until potatoes are tender, about 12 minutes.
- In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
- Stir in milk and seasonings.
- Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.
THE BEST BAKED POTATO SOUP EVER!
This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!
Provided by Jeanette G
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash potatoes thoroughly and microwave until tender.
- If you would like you can always bake in a 400 degree oven for one hour or until done.
- As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
- Add in your flour to make a roux.
- Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
- Reduce your heat and simmer for about 5 minutes.
- Take your cooled potatoes and peel off the skin and chop up into desired pieces.
- Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
- Reduce heat and simmer for about 15 minutes or until it is thick.
- Garnish with cheddar cheese, crumbled bacon and green onions.
- ENJOY!
THE BEST-EVER POTATO SOUP
This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor.
Provided by morelhunter
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
- Cover, bring to a boil and cook for about 20 min.
- until the vegetables are tender.
- Add the bacon.
- Mix the flour into the milk until well blended.
- Add to the soup and stir well.
- Add the cheese and heat until melted.
THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP
I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!
Provided by wekitty
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
- 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
- 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
- 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.
Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8
BEST EVER POTATO SOUP (TASTE OF HOME)
I switched this up a bit and added peas and corn with the carrots. I also left the skin on the potatoes. Overall very creamy and good. Recipe courtesy of Taste of Home. Next time I'll skip the Velveeta and add real cheese.
Provided by AmyZoe
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and add vegetables, seasonings, and broth. Bring to a boil.
- Reduce heat and simmer, covered, until potatoes are tender, about 10 to 15 minutes.
- Mix flour and milk until smooth and stir into soup.
- Bring to a boil, stirring constantly and cook and stir until thickened, about 2 minutes.
- Stir in cheese until melted. If desired, serve with green onions.
ROASTED LEEK AND POTATO SOUP - BEST RECIPE EVER!
I adapted this from: http://crepesofwrath.net/2013/02/08/carrot-potato-leek-soup/ Without a doubt this is the most delicious Leek and Potato soup I've ever had.
Provided by Ex-Pat Mama
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400º F. Place all veggies on a large baking tray.
- Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
- Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
- Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.
Nutrition Facts : Calories 251, Fat 12.4, SaturatedFat 1.7, Sodium 422, Carbohydrate 32.9, Fiber 4.7, Sugar 3.3, Protein 3.9
BEST EVER CROCKPOT POTATO SOUP
This recipe is so simple to make and taste just as good as Potato Soup from a resturaunt. You will be amazed at how good it is. My family loves it. It does make a large amount. So make sure you have a big appetite.
Provided by Sherry Walling
Categories Cream Soups
Time 4h
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients in slow cooker. Stir occasionally. Cook 4 hours on low.
- 2. Serve hot, garnish with cheddar cheese and bacon bits.
THE BEST POTATO SOUP RECIPE EVER!
Steps:
- In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
BEST-EVER POTATO SOUP
Make and share this Best-Ever Potato Soup recipe from Food.com.
Provided by Kim M.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
- Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Garnish with green onions, if desired.
Nutrition Facts : Calories 292.6, Fat 17.6, SaturatedFat 8.8, Cholesterol 46.8, Sodium 934, Carbohydrate 21.4, Fiber 1.8, Sugar 3.7, Protein 12.3
THE BEST POTATO SOUP EVER!
I have had this awhile and just came across it again. It is nice and creamy and really good. I made it last night and there was no left overs.
Provided by LINDA BAILEY
Categories Vegetables
Time 55m
Number Of Ingredients 13
Steps:
- 1. In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
- 2. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well.
- 3. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
BEST EVER POTATO SOUP
I am always looking for new (good) potato soup recipes. I have some trouble finding ones that have a good flavor and texture. The flour mixture really makes this recipe work
Provided by Samantha Bideau
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon remove to paper towels; drain.
- 2. Add the broth, vegetables and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes are tender
- 3. Combine flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes.
- 4. Add cheese; stir until cheese is melted and the soup is heated through.
- 5. Garnish with green onion if desired
THE BEST POTATO SOUP RECIPE EVER RECIPE - (4.5/5)
Provided by á-6498
Number Of Ingredients 18
Steps:
- In a large pot, boil potatoes in enough water to cover for 10 minutes. Reserve 1 cup of the cooking water. Drain potatoes and set aside. Dissolve bouillon cubes in reserved hot potato water. Set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place cooked bacon on paper towels over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bouillon mixture, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, and green onions. Serve hot.
THE BEST POTATO SOUP RECIPE EVER
How to make THE BEST potato soup recipe ever
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
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