Potato soup ?

[Mad4Mickey]

I need a good potato soup receipe. We love it but no one seems to know how to make it .

Any help would be great


Wishing everyone a Tagged night
Mishell

 

[Spinning]

Cheddar Chowder

Ingredients
2 cups water
2 cups chopped potatoes
½ cup carrot slices
¼ cup chopped onions
½ cup celery slices
1 ½ tsp. salt
¼ tsp. pepper
¼ cup margarine
¼ cup flour
2 cups milk
2 cups shredded cheddar cheese
1 cup cubed ham

Directions Boil water in a medium saucepan. Add vegetables and seasonings. Cover and simmer 10 minutes. Do not drain.
White sauce:
In a large saucepan melt margarine. Stir in flour. Add
milk. Cook and stir constantly until thickened and bubbly. Add cheese and
stir until melted. Add ham and undrained vegetables to cheese sauce and warm.

Potato Soup


Ingredients
5 lbs. potatoes, peeled and cubed
1 medium onion, chopped
3 stalks celery, chopped
2 carrots, shredded
1 lb. Cooper sharp cheese, frozen and shredded
milk, for consistency
salt for flavor
pepper for flavor

Directions Place potatoes, onions, and celery in large stock pot. Add water just to cover potatoes. Bring to boil and cook until tender. Mash potatoes, but leave chunky if desired. Add shredded carrots and cheese. Add milk, salt, and pepper to desired flavor and consistency.

 

[piratesmate]

LOADED POTATO SOUP
from Olivia's, Old Key West Resort

1½ lb potatoes, baked, coarsely diced
3 oz broccoli, diced
3 oz onion, diced
¼ tsp white pepper
4½ oz sour cream
1 1/3 qt chicken broth
3¾ oz roux*
GARNISH
cheddar cheese, shredded
bacon bits

Bring chicken broth to boil. Add onions, broccoli & pepper. Boil 10-15 minutes or until broccoli is tender. Add potatoes. Bring to boil. Add roux, stirring constantly. Reduce to simmer 10-15 minutes. Fold in sour cream. Simmer 5-10 minutes. Garnish with shredded cheese, top with bacon. Serves 10.

*Roux
1 2/3 lb butter
1¾ lb all-purpose flour

In saucepot, melt butter. Slowly add flour, stirring constantly to avoid lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond aroma. Quickly remove from heat.

[I usually make the roux with bacon drippings instead of butter because my grandmother always did it that way.]

 

[Meriweather]

The first one is my favorite...be sure to use the bread bowls....YUM!!
But, they are all good!!

* Exported from MasterCook *

Potato Leek Soup in Bread Bowls

Recipe By :Jill McQuown
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 round loaves of white or sourdough bread -- unsliced
2 cloves garlic -- peeled and crushed
4 tablespoons olive oil
The Soup
2 large potatoes -- peeled and diced
2 large leeks -- thinly sliced
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
dash grated nutmeg
1 tablespoon dried parsley flakes

Cut tops form bread about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive oil.
Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls.

In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth. Return to pan. Stir in cream and nutmeg.
Spoon into hot prepared bread bowls. Sprinkle with parsley.



* Exported from MasterCook *

Baked Potato Soup

Recipe By :Taste of Home
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and
cubed -- (about 4 cups)
4 green onions -- sliced
12 bacon strips -- cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle or Dutch oven, melt the butter.
Stir in flour. Heat and stir until smooth.
Gradually add milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring occasionally.
Reduce heat. Simmer 10 minutes.
Add remaining ingredients. Stir until cheese is melted.
Serve immediately.



* Exported from MasterCook *

Tony Roma's Baked Potato Soup

Recipe By :topsecretrecipes
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions (green part only) -- chopped

Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan and saute onion until light brown. Add flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. REduce heat and simmer for 5 min.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chip baked potatoes with a large knife to make chunks that are about 1/2" in size.
Add chopped baked potato and half and half to the saucepan, bring soup to a boil, then reduce heat and simmer the soup for another 15 min. or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheese, a half a tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.

 

[Beth E. (NJ)]

Yum! I am so in the mood for soup.

 

[gshoemate]

I make an unusaul potatoes soup, a recipe from my mother.


Peel and slice 5lbs potatoes
1 package of eckrich sausage sliced into small pieces
and what ever else you like to spice it up, onions, celery...my DH likes none of that.

after peeling the potatoes put them in a pot and put the sausage on top. Fill with water just over the sausage. Stir, bring to a boil then lower heat. Cook until potatoes are tender, stirring often. Then I usually thicken it up a bit with corn starch mixed with cold milk.

Doesn't sound to great but the sausage adds a wonderful flavor to it. And it will need lots of salt while eating.

 

[Jenn Lynn]

This is the best potato soup I have ever had! The recipe is from The Machine Shed, a great restaurant in Iowa. I took this last year to the In-law's Christmas family gathering and everyone loved it!

Baked Potato Soup (serves 10-12)
2 1/2 lbs. baby red potatoes (quartered)
3 stalks celery (diced)
1 quart water
1 quart milk
1 tsp. black pepper
3/4 C. flour
1/4 C. chopped parsley
1/2 lb. raw bacon (diced)
1 jumbo yellow onion (diced)
1/4 C. Chicken base
1 tsp. salt
1 1/2 sticks margerine
1 C. whipping cream

BOIL potatoes in water for 10 minutes. DRAIN and set aside.
In large heavy pot, SAUTE bacon, onions, and celery over medium-high heat until celery is tender. DRAIN bacon grease and return bacon, onions, and celery to pot.
ADD milk, water, chicken base, salt and pepper. HEAT over medium-high heat until very hot. DO NOT BOIL.
In large heavey sauce pan, MELT margarine and ADD flour (called a roux). Mix well and allow to bubble, stirring for 1 minute.
While constantly stirring soup, ADD the flour and margarine mixture (roux) slowly.
CONTINUE stirring soup until thick and creamy.
STIR in parsley, potatoes and cream.
Garnish with shredded Colby cheese, fried bacon bits, chopped green onions, or all three.
Serve while hot.

ENJOY!