Best Potato Soup? most yummy recipe WINS!?!


Question:

Best Potato Soup? most yummy recipe WINS!?

I want a thick, cheesy version of Potato Soup. Please help! and no bacon! thanks!

Additional Details

2 days ago
these all sound great....how will I decide?? hmmm

I also like easy recipe's


Answers:
2 days ago
these all sound great....how will I decide?? hmmm

I also like easy recipe's

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
DIRECTIONS
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done

Cheesy Potato and Leek Soup

This deliciously creamy vegetable soup has the added bite of tangy mature cheddar cheese.



Serves 4-6


2-3 tablespoons light olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1lb leeks, cut into 1 inch pieces
1lb potatoes, peeled and roughly chopped
1 1/2 quarts chicken stock or vegetable stock
1 teaspoon fresh thyme or marjoram leaves
Salt and freshly ground black pepper 1 egg yolk
2/3 cup heavy cream 1 cup mature Cheddar cheese, grated

1. Heat the oil in a large saucepan. Add the onions and fry gently until transparent. Add the garlic and cook gently for 2 minutes. Add the leeks and potatoes, cover the pan, and sweat over a low heat for 10 minutes, until the vegetables are softened but not browned.

2. Add the stock, thyme or marjoram, and salt and pepper. Bring to the boil, reduce the heat, cover the pan, and simmer for 30 minutes, or until all the vegetables are soft.

3. Allow the mixture to cool, then puree it in a food processor or blender until really smooth. Pour back into the pan.

4. Blend together the egg yolk and cream and stir into the soup. Heat through gently, being careful not to allow it to boil or it will curdle. Just before serving, stir in the grated cheddar.

Try this one:
Soup with Potato, Onion and Milk
Ingredients:

* 55g Butter
* 425g Potatoes, peeled and diced
* 110g Onions, diced
* 1 tsp Salt ( or less if your stock is salty)
* freshly ground Pepper
* 900ml Chicken stock/ Vegetable stock
* 120ml full fat Milk
* freshly chopped Herbs to garnish

Method:

* Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
* Sprinkle poatoes with salt and pepper and cover.Sweat on a gentle heat for approximately 10 minutes.
* Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
* Add the milk, then purée the soup in a blender or fo

Cheeseburger Potato Soup - I have actually made this. Family and friends and love it!

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrot ( I put the carrot and celery in the food processer to save time)
3/4 cup celery diced celery
1 teas. dried basil
1 teas. dried parsley flakes
4 tbsp. butter or margerine (divided)
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
8 ounces process American cheese cubed (2 cups)
1 1/2 cups milk
3/4 teas. salt
1/4 to 1/2 teas. pepper
1/4 cup sour cream
In 3 qt. sauce pan, brown ground beef; drain and set aside. In the same pan, saute in one tbls. of the butter the onion celery and carrot till tender. Add broth, potatoes and beef; bring to a boil, cover and simmer until potatoes are tender.Meanwhile, in a small skillet melt remaining butter over low to medium heat, add flour and cook and stir until bubbly about 2-3 minnutes, add this mixture to the soup stir well and bring to a boil, cook for 2 minutes stirring often or constantly.Reduce heat to low add cheese, milk, salt and pepper cook and stir over low heat till cheese is melted. Remove from hear and stir in sour cream. Makes 8 servings.

Take potatoes,celery,green onions,and water to cover.Boil til potatoes mush,and then add butter,salt and 3 tbsp. of cream cheese.Let cheese dissolve and add a splash of milk.Now its ready,sprinkle with shredded cheeses and serve..thanks for 2.

Ultimate Perfectly Potato Cheddar Soup


Ingredients
Perfectly Potato Cheddar Soup Mix
6 cups hot water
1 Tbsp. Garlic Garlic?
1 Tbsp. Spinach & Herb Dip Mix
1 Tbsp. Onion Onion?
1 Tbsp. butter
Pepper to taste
2 cups each diced carrots, celery and potatoes
4 cups chicken broth

Directions
Combine first 7 ingredients in large saucepan; whisk to blend. Stir in vegetables; simmer 20 minutes. Stir in chicken broth; simmer an additional 10 minutes. Makes 10-12 servings.
i add like a half of cup cheese to mine

http://tastefullysimple.com/web/dgoodacr...




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources