CREAM OF POTATO SOUP
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.
CREAM OF POTATO SOUP I
A favorite soup for my family and friends. Garnish with chives.
Provided by Karen Wood
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
- Remove carrots and celery tops and discard. Add evaporated milk and heat through.
- Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 32.4 g, Cholesterol 13.7 mg, Fat 10.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 1204.7 mg, Sugar 8.2 g
CREAM OF POTATO SOUP
I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.
Provided by Nimz_
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
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