Best Southern Potato Soup Recipes

~ QUICK CHEESY SOUTHERN HASH BROWN POTATO SOUP ~

Steps:

• 1. In a dutch oven over medium heat - melt butter. Add onion, celery and garlic - cook and stir until celery and onion are tender, about 5 minutes.
• 2. Stir in the hash browns - continue cooking and carefully stirring for another 5 - 10 minutes or so. Making sure not to stick.
• 3. Next, stir in the milk, cream, soup, salt, pepper, garlic salt, sour cream, parsley. Stir, making sure the sour cream and soup is thoroughly combined and cheese is melted.
• 4. Continue cooking and stirring for another 15 - 20 minutes or until potatoes are nice and tender. Serve in bowls and top with sour cream, cheese and bacon bits if preferred. It's delicious and very satisfying.

SOUTHERN POTATO SOUP

Steps:

• In a large soup pot, on medium heat saute diced onion and ham in olive oil.
• Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
• Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
• Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
• Add cornstarch/water mixture to thicken.
• Enjoy!

SOUTHERN SWEET POTATO SOUP

Steps:

• Preheat oven to 425 degrees.
• Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
• Roast the potatoes for about 15-20 minutes, turn once
• Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
• Add the tomato paste and stir until combined with vegetables.
• Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
• Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
• Season to taste with salt and pepper.
• Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
• Enjoy!

SOUTHERN SWEET POTATO SOUP

Steps:

• 1. Peel and cut sweet potatoes into ½" chunks; set aside.
• 2. In large, heavy bottomed soup kettle, heat butter or oil over medium heat. Cook onion, celery and carrots until onion softens, about 4 minutes. Add bell pepper and garlic; stir and cook another 2-3 minutes until fragrant.
• 3. Add 6 cups of the chicken broth, reserving ½ cup. Add molasses, potatoes, salt, cinnamon, and turmeric. Bring to a boil, lower heat, cover and simmer 30 minutes or until sweet potatoes are soft. Stir occasionally.
• 4. Stir cornstarch into reserved ½ cup chicken broth, then stir this into the soup. Simmer another 10 minutes.
• 5. If desired, puree the soup with a hand blender or in a food processor. Return soup to pot and stir in the half & half. Heat to serving temperature but do not boil. Season to taste with salt and pepper.
• 6. Quicker version using canned sweet potatoes: Use two 15-ounce cans sweet potatoes. Drain and reserve the liquid, and cut potatoes into ½" chunks. Add chicken broth to the reserved liquid to make the 6 ½ cups. Use 2 cups frozen Mirapoix mix to replace the onion, celery and carrots in step 2. Omit molasses and ½ tsp of the salt. You may only need to simmer 15 minutes instead of 30 in step 3. Proceed as above.

SOUTHERN LIVING’S BAKED POTATO SOUP

Steps:

• Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese. Yield: 10 cups.

LOADED POTATO SOUP RECIPE RICH AND FLAVORFUL - SOUTHERN PLATE

Steps:

• Pour broth in dutch oven or soup pot and put over medium heat.
• Peel and chop onion and potatoes.
• Add to broth along with ham. Season to taste (about 1/4 tsp salt and 1/8 tsp pepper).
• Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
• Remove lid and stir in potato flakes.
• Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
• Taste and add more salt and pepper if desired. Serve immediately and top with your favorite toppings.

OH SO SOUTHERN POTATO SOUP

Steps:

• In a large stock pot, bring water and chicken broth to a boil. Add salt, celery salt and potatoes. Cook approximately 35 minutes or until potatoes become tender. Turn to low. Add milk. Take some of the hot liquid from the stock pot and put in a separate bowl. Add sour cream a little at a time with a wisk. *If you add too quickly into the large pot, the sour cream will curdle. Save a little sour cream to put on top of your soup Add liquid/sour cream back into the pot. Add instant potato flakes to pot 'slowly' (so it does not clump) with a large spoon and stir lightly as not to mash the potato chunks. For thicker soup, add 3 cups. If you want your soup thin, add less. Serve. Garnish with shredded cheese, green onions/scallions and a dollop of sour cream (optional but oh so delicious).