Best Mrs Ps Old Fashioned Potato Soup Recipes

OLD-FASHIONED POTATO SOUP

Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

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

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

OLD FASHIONED POTATO SOUP

Old Fashioned Potato Soup image

A rich and creamy soup that is from a great friend of ours. We could eat this once a week during the winter months and is great reheated.

Provided by Bens Mom

Categories Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups chicken broth
6 cups potatoes, pieces
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon garlic
1 teaspoon white pepper
1 cup heavy cream
1 cup milk

Steps:

In a large pot cook 1st four ingredients until potatoes are soft.
Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) Thicken potato mixture with flour mixture.
Add remaining ingredients and stir to combine.
Simmer until creamy, at least 30 minutes.
We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.

Nutrition Facts : Calories 388.7, Fat 22.1, SaturatedFat 13.1, Cholesterol 70.2, Sodium 1475.5, Carbohydrate 35.8, Fiber 4.2, Sugar 3.6, Protein 12.5