I need a recipe for a easy but delicious Potato soup.?!
8-10 potatoes(peeled & cubed)
1 large onion(diced)
Boil together until vegetables are done. Drain and return to pan.
Add:
1/2 stick butter
salt & pepper
Cover potato mixture with milk. Heat over medium heat.
While waiting for soup to come to a boil, mix together:
2 beaten eggs with flour to make a soft dough.
Once soup comes to a boil, drop egg mixture by tsp into soup. Continue cooking over low heat for 20 minutes. Enjoy!!!
Answers: THIS IS A RECIPE HANDED DOWN IN MY FAMILY FOR MANY YEARS....
8-10 potatoes(peeled & cubed)
1 large onion(diced)
Boil together until vegetables are done. Drain and return to pan.
Add:
1/2 stick butter
salt & pepper
Cover potato mixture with milk. Heat over medium heat.
While waiting for soup to come to a boil, mix together:
2 beaten eggs with flour to make a soft dough.
Once soup comes to a boil, drop egg mixture by tsp into soup. Continue cooking over low heat for 20 minutes. Enjoy!!!
SOUTHERN POTATO SOUP
potatoes, boiled and drained
1/2 pack of bacon, fried
1 large onion, chopped
1/2 galllon whole milk
2 tbs cornstarch (optional)
Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk. If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk.
Kraftfoods.com, has lots of recipes for potato soup check it out!!
take and peel potatoes cut into 1or2 inch cubes put into water boil till fork goes int them easy take of flame take out some of the water add milk 1or 2 cups margarine or butter (option when cooking you can add chopped onions 1/2 cup) warm up and if you want it thicker mash some of the potatoes you can also add instant potatoes a little at a time till thick enough
*********POTATO SOUP No1**********
1) Ingredients:
Potatoes
1 can condensed milk
Some regular milk
parsley
salt
pepper
2) Directions:
A) Cut and boil potatoes till soft
B) Drain and mash till not too lumpy
C) Add condensed milk and stir
D) Add regular milk until soupy enough for you.
F) Add parsley
G) Salt and pepper to taste
*******POTATO SOUP No2***********
1) Ingredients:
handful chives
lots of parsley (depends how much u like)
1/2 c green onion
2 cans canned milk
dap of butter
salt and pepper to taste
8-10 potatoes cubed
2) Directions:
A) Boil cubed potatos
B) Drain leaving about 1 to 1 1/2 inchs of water
C) Put all ingredients in pot simmer on low/ med till it thickens about 45 - 60 mins stirring often.
D) Soup will thicken as some potatoes cook down
*******POTATO SOUP No3************
1) Ingredients:
Four cans (12 oz.) 99% fat-free chicken broth
Two cans (12 oz.) evaporated skim milk
Five pounds russet potatoes, peeled and cubed
5 1/2 cups chopped yellow or white onion
7 - 8 slices cooked, crumbled bacon
1 slice ham steak, chopped into 1/2" pieces
Two heaping teaspoons diced garlic
Three or four bay leaves
1 teaspoon celery seed
1 pint whipping cream
1/3 cup chopped fresh parsley
2) For garnish:
Shredded sharp cheddar cheese
Chopped green onion
3) Directions:
Saute the onions and garlic in butter or margarine over medium heat until translucent. Scrape them into the soup kettle, and turn on the heat to medium. Pour in the chicken broth and evaporated milk. Put in the potato pieces, bacon, ham pieces, bay leaves, celery seed and whipping cream. Bring to boil, and simmer until the potato is tender. Mash a dozen or so potato chunks against the side of the kettle and stir the pot to thicken the soup (you can mash more to make it thicker). Throw in the parlsey and stir, and return pot to simmer. Cut up some good rich bread, ladle the soup into your bowl. Sprinkle cheese and green onion on top to taste.
********POTATO SOUP No4**************
1) INGREDIENTS:
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
2) Directions:
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
*******POTATO SOUP No5**********
1) Ingredients:
6 cups diced Potatoes
1/2 cup chopped Onions
2 stalks chopped Celery w/leaves
1 Carrot, chopped
2 teaspoons Salt
1 teaspoon Celery Salt
1/4 teaspoon Pepper
8 slices Bacon, crumbled
White Sauce:
6 tablespoons Bacon Drippings (or melted butter)
2 tablespoons Flour
2 cups Milk
2) Preparation:
Fry bacon until crisp. Remove bacon and drain grease/drippings into bowl, reserve. Wash and prepare vegetables. Place vegetables in large dutch oven and just cover with water. Cook over medium heat, covered, until vegetables are tender. Prepare white sauce with reserved drippings mixing well. Slowly add to vegetables (do not drain) stirring to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley flakes if desired.
************POTATO SOUP No6****************
1) Ingredients:
10 medium Potatoes, diced
1 can Cream of Celery Soup
1/2 large Onion (quartered and thinly sliced)
4 to 6 slices Bacon (fried and cut up)
2 cup Hot Milk
1/4 stick Butter
White Pepper, to taste
Salt, to taste
Ground Thyme, to taste
Celery Salt, to taste
Diced Celery (optional)
2)Preparation:
Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion (and celery) in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine milk with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add more milk if too thick). Serve with hard bread.
You'll find a lot of versions of Potato Soup in this web:
http://www.potatosouprecipe.com/Recipes/...
Good look with the soup!!!!=)
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
POTATO CHEESE SOUP
4-5 large potatoes
1 cup sour cream
2 cans cheddar cheese soup
2 1/2 cups Milk
Salt and pepper
Beef bouillon
Garlic powder
Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat.
DO NOT BOIL.
Saltine crackers are a good compliment to this soup.
CHEESY POTATO SOUP
8-10 medium red potatoes
water to cover potatoes
1 green pepper
1 large onion
2 cloves garlic, minced
1/2 package bacon, cut into 1" pieces
1 cup milk
1/3 package Velveeta, cut into 1" cubes
1 tsp celery seed
salt and pepper to taste
Quarter and cut potatoes into small pieces. You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others.
Place potatoes in large pot and cover with water; add salt. Boil, covered until tender.
While potatoes are boiling, place bacon, onion, garlic, and green pepper in another large pot and sauté until bacon is cooked, green peppers are tender, and onions are clear.
Drain bacon fat, except for about 1 tablespoon. Add celery seed, salt, and ground pepper and sauté for 1 more minute.
Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.
Add Velveeta and stir soup until cheese melts. Add milk, and stirring constantly, heat until soup is hot.
Be careful not to burn it.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
6 cups reduced-sodium chicken or vegetable broth
2 cups mashed potatoes
8 ounces shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dry mustard
Hot sauce, optional
Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
(EASY) CREAM OF POTATO SOUP
1/2 c. sliced green onions
2 tbsp. vegetable oil
1 can (10 1/2 oz.) undiluted condensed chicken broth
1 c. instant mashed potato flakes
1 can (13 oz.) evaporated milk
Pepper to taste
Chopped green onion for garnish (optional)
In medium size saucepan over medium heat, saute onions in oil until wilted. Add broth; bring to full rolling boil. Remove from heat; whisk in potato flakes, evaporated milk and pepper. Cover and chill; or return to saucepan and heat through. Garnish with chopped green onion. Makes 4 servings.
Here are 3,000 recipes for you:
http://www.cooks.com/rec/search?q=Potato...
1 large onion diced
1/4 cup butter
5 cups potatoes cubed
1 cup of water
4 cups shredded cheddar cheese
3 cups of milk divided
1/4 cup of flour
1/4 pound of bacon, cooked and crumbled
pepper to taste
Saute the diced onion in the butter for five minutes in a soup pot. Add the water and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add two cups of the milk and boil. Mix the remaining one cup of milk with the flour until smooth, and then add to the soup. Continue to boil and stir constantly for two minutes. Stir in the cheese until melted, and then add the bacon and pepper. Serve with any kind of bread or muffins. (This is a family favorite, one of my specialties.)
ASK A RUSSIAN. THEY HAVE GREAT POTATO SOUPS.
My take on Caldo Verde (Portuguese Green Soup):
1 package ground pork (chicken, turkey or beef would be fine, but the ground pork really gives a nice taste.)
Half a package frozen spinach.
1 (or more depending on how soupy you want it) box of good chicken stock.
2 or 3 potatoes.
Onion Salt to taste.
Cook ground pork in a skillet. Add a dash of onion salt. Drain fat and set aside.
In a stockpot put chicken broth and spinach. Lightly boil.
Cut potatoes into cubes and add to broth.
Add ground pork.
Taste, and add onion salt as needed. (You probably won't need much.)
The soup is done when the potatoes are cooked through. I like to cook the potatoes untill they are falling apart and sort of mash them up so the soup has a bit of a creamy texture.
here are 2 of my fav German potato soups!
German Potato Soup
2 Potatoes; Medium
1 Onion; Medium Size
4 Celery & Leaves; Stalks
2 tb Vegetable Oil
1 Bay Leaf; Small
1/2 ts Salt
2 tb Butter
2 c Milk;Up to 3 Cups Maybe
-Used
Boiling Water
Peel and thinly slice Potatoes, onion and celery. Saute for 3 to 5 minutes
in hot vegetable oil. In a large pot, add all of the vegetables and cover
with with just enough boiling water to cover. Place bay leaf and salt in
pot and boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls.
German Potato Soup
6 c Cubed peeled potatoes
1 1/4 c Sliced celery
1/2 c Chopped onion
5 c Water
1/2 ts Salt
1/8 ts Pepper
-----------------------------FOR DROP DUMPLINGS-------------------
1 Egg
1/3 c Water
1/2 ts Salt
3/4 c Flour
In a kettle, combine potatoes, celery, onion, water, salt & pepper; bring
to a boil. Reduce heat ans immer until vegetables are tender, about 1 hour.
With a potato masher, mash most of the vegetables. For dumplings, combine
egg, water, salt and flour; stir until smooth and stiff. Drop by teaspoons
into the boiling soup. Cover and simmer until the dumplings are cooked
through, about 10 to 15 minutes.