Best Perfect Potato Soup Recipes

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PERFECT POTATO SOUP



Perfect Potato Soup image

Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.

Provided by Marilee Wilson Mack

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16

6 russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
½ large onion, diced small
20 baby carrots, cut into 1/4-inch pieces
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4 green onions, finely sliced
1 dash paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
  • Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
  • Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
  • Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g

PERFECT POTATO SOUP



Perfect Potato Soup image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 13

6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar

Steps:

  • Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
  • Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
  • Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
  • Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
3 large leeks, sliced (white and pale green parts only)
1 1/2 lbs russet potatoes, peeled and diced
1 large white onion, chopped
7 1/2 cups vegetable broth (or chicken broth)
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 large garlic cloves, chopped
1 1/2 cups grated swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Steps:

  • SOUP:.
  • Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
  • GARLIC CHEESE TOASTS:.
  • Preheat oven to 350°F.
  • Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9

POLLY'S PERFECT POTATO SOUP



Polly's Perfect Potato Soup image

My stepmom, Polly, would often place bowls of this creamy potato soup in front of us, along with salad, homemade bread and orange slices for dessert. Always perfectly seasoned, this recipe never disappointed.-Teresa Ambord, Anderson, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

6 medium potatoes, (about 4 pounds) peeled and cubed
3 cups whole milk
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 garlic clove, minced
1-1/4 teaspoons kosher salt
1 teaspoon coarsely ground pepper
1/2 teaspoon seasoned salt
6 green onions, thinly sliced
Optional: Shredded cheddar cheese and crumbled bacon

Steps:

  • Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.

Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

PIONEER WOMAN PERFECT POTATO SOUP RECIPE - (3.7/5)



Pioneer Woman Perfect Potato Soup Recipe - (3.7/5) image

Provided by kdet

Number Of Ingredients 14

6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
3 whole carrots, scrubbed clean and diced
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 cups low sodium chicken or vegetable broth
3 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt, or more to taste
Black pepper to taste
1/2 teaspoon cajun spice mix
1 teaspoon minced fresh parsley
1 cup grated cheese of your choice

Steps:

  • Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth, being careful not to splash yourself with the hot soup (if possible, allow soup to cool slightly before blending). Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

PERFECT POTATO SOUP



Perfect Potato Soup image

This recipe is from my FIL. It's very simple to make, and it's delicious. My family loves it topped with cheese and crumbled bacon.

Provided by Kzim4

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

5 lbs potatoes, diced and peeled
2 medium onions, finely chopped
1 (12 ounce) can evaporated milk
2 teaspoons salt
1/2 teaspoon pepper
4 stalks celery, chopped
4 tablespoons margarine

Steps:

  • Place potatoes in a large pot and add enough water to just cover them.
  • Bring to a boil over medium-high heat.
  • Cook until fork-tender.
  • While potatoes are cooking, saute celery and onions in margarine in a separate pan until both are tender and onion is translucent.
  • Set aside.
  • Drain the water from the potatoes until only 4/5ths of the potatoes are covered.
  • Mash a few of the potatoes and mix them with the rest of the soup to thicken.
  • Add evaporated milk, celery, onion, salt and pepper.
  • Heat on medium until heated through.
  • Serve hot.
  • ****Maybe topped with shredded cheese, crumbled bacon, and green onion*******.

Nutrition Facts : Calories 340.9, Fat 9.2, SaturatedFat 3, Cholesterol 12.3, Sodium 726.8, Carbohydrate 57.4, Fiber 7, Sugar 3.8, Protein 9.1

PERFECT POTATO SOUP



PERFECT POTATO SOUP image

Categories     Bacon     Carrot     Potato     Thyme

Number Of Ingredients 16

1 recipe - 6 russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
1 recipe - 1/2 large onion, diced small
1 recipe - 20 baby carrots, cut into 1/4-inch pieces
2 teaspoons (divided) kosher salt
1 1/2 teaspoons (divided) freshly ground black pepper
3 tablespoons all-purpose flour
2 cups half-and-half
1 1/2 cups chicken broth
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 dash ground nutmeg
1 recipe - 4 green onions, finely sliced
1 dash (or to taste) paprika

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
  • Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
  • Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently.
  • Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
  • Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

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