How do I make potato soup?!


Question: How do I make potato soup!?
I have the recipie mom made but I had some at a reunion and It was creamy and iT was nice!. My moms is boil potatoes add milk,onion and can of evaperated milk! But I want the thicker kind!Www@FoodAQ@Com


Answers:
Try this kind!.

http://allrecipes!.com/Recipe/Ultimate-Po!.!.!.

You can scale it down if you don't want that much!. The half and half is what makes it creamy and rich!.Www@FoodAQ@Com

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!.Www@FoodAQ@Com

Peal enough potatoes that you can cut half of them into one half inch cubes and half into one inch cubes and still get them into your largest soup pot!.

As you boil the potatoes the smaller pieces will completely fall apart and make a thick soup base, the larger pieces make the texture of the soup!.

Add to the boiling pot a couple of tablespoons each of garlic (very finely chopped), onion (very finely chopped), parsley, margarine, salt and pepper to taste (use course ground pepper), a quarter cup of milk (2%)!. Slowly cook the mixture until it is thickened with fully mixed flavors!.

This potato soup is a hit with everyone I have ever served it to!. It is very thick and has a very creamy flavor from the margarine and milk, (don't leave the parsely out)!.

Remember to cook it at a very slow boil! It will pop all over when you open the lid!.!.!.much like lava in a volcano so be careful when you open it!.Www@FoodAQ@Com

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!.


Www@FoodAQ@Com

I love potato soup! Here are several:

Baked Potato Soup

8 slices bacon -- retain drippings
1 cup yellow onion -- diced
2/3 cup flour
6 cups chicken broth
4 cups baked potato -- peeled and diced
2 cups half and half
1/4 cup chopped fresh parsley
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons coarsely ground pepper
1 cup grated cheddar cheese
1/4 cup green onion -- diced

Chop cooked bacon!. Set aside!. Cook onions in bacon drippings over med!. high heat until transparent!. Add flour stirring to prevent lumps!. Cook for 3 to 5 minutes until mixture begins to turn golden!. Add broth gradually, stirring constantly with whisk until thickened!. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco and pepper!. Simmer 10 minutes!. Do not boil!. Add cheese and green onion!.

Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes!. Place in a large Dutch oven, cover with water and bring to a boil!. Let boil for 10 minutes or until 3/4 cooked!.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth!. Place over low heat and gradually add half-and-half, stirring constantly!. Continue to stir until smooth and liquid begins to thicken!.Add melted Velveeta!. Stir well!. Drain potatoes and add to cream mixture!. Stir in pepper, garlic powder and hot pepper sauce!. Cover and cook over low heat for 30 minutes, stirring occasionally!.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley!.

Arizona Cheese and Potato Soup

2 Lg!. Red Potatoes -- cooked, diced
1/2 Stick butter
Flour for roux
8 cups Good chicken stock
2 Whole garlic cloves
1 Lg!. onion diced
7 ounces Can green chilies
1 tablespoon Mild chile powder
1/2 lb Processed cheese such as velveeta, or american from the deli
1 cup Fresh corn kernels
1/2 cup Red bell peppers -- diced
1/3 Bunch green onions
1 Tortilla -- sliced into strips,

Saute garlic and onion in butter and add flour to make a roux!.
Add remaining ingredients, except cheese, and cook for 5 min!. reduce
heat and add cheese!.
Garnish with sliced gr!.onions and fried tortilla strips!.

Amazing Potato Soup

6-- medium potatoes {pealed & cubed }
1-- 15 0z!. can chicken broth
1-- can cream of chicken soup
1/3-- cup diced onion
4-- slices bacon cooked crisp &crumbled
3/4 inch slice Velveeta cheese {cubed}

Boil potatoes until tender set aside
combine chicken broth and onion simmer until onions are tender!. Add cream of chicken soup and velveeta stir over low heat until cheese is melted add bacon and potatoes!. season to taste!. Serve hot!.
With crusty bread or your favorite crackers!.

Potato Soup, Slow-Cooker

4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp!. dry parsely flakes
4 cups water
1? tsp!. kosher salt
2 Tbsp!. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives

1!. Place all ingredients except evaporated milk and chives in slow cooker!.
2!. Cook on low 10 hours, or on high for 5 hours!.
3!. Stir in evaporated milk the last hour of cooking time!.
4!. Garnish each bowl of soup w/ fresh chives!.Www@FoodAQ@Com

Boil potatoes andd the milk and add instant taters to thicken itWww@FoodAQ@Com





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