Time 45m Yield 1 Large Pot, 5-6 serving(s) Number Of Ingredients 6 Steps:
Start by boiling potatoes until fork tender. When potatoes are done, strain out the water and add butter. When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes. Add Milk. Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer. Simmer on low till soup thickens. Salt and Pepper to taste.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Time 40m Number Of Ingredients 9 Steps:
Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins. Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
Time 25m Yield 5 Number Of Ingredients 5 Steps:
Microwave potatoes until done. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Time 45m Yield 10 Number Of Ingredients 8 Steps:
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside. In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent. Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.
Time 50m Yield 9 Number Of Ingredients 9 Steps:
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Yield 4 Number Of Ingredients 11 Steps:
Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes. Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.
Time 30m Yield about 3 cups. Number Of Ingredients 14 Steps:
Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,
Number Of Ingredients 17 Steps:
In a large pot, boil potatoes in water 10 minutes. Drainand set saide, but reserve 1 cup water. In a saute pan cook bacon until crisp. Drain bacon fat and place bacon on paper towel. Add onion and celery to bacon and saute over medium heat until celery is tender, about 5 minutes. Add to the large pot, add the milk, water with bouillon, salt and pepper. Cook over medium heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In a small heavy saucepan melt butter, add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2-3 minutes. While constantly stirring soup add the butter and flour mixture slowly. This will thicken the soup. Stir in the parsley, cooked potatoes and cream. Garnish with shredded cheese, bacon and green onions.
Time 1h Yield 12-16 serving(s) Number Of Ingredients 12 Steps:
Chop onions, celery, and mushrooms and saute in in olive oil in 5-qt. pan until semi-soft. (I normally use less celery, but recipe can be changed to use whatever vegies you have on hand.). Add flour and stir well. Then add broth, milk, and water a little at a time so the soup does not cool too much. Chop potatoes and carrots and add to soup. Simmer until done. Season with salt, pepper, and any other desired seasonings.
Time 30m Yield 8 1 cup servings, 8 serving(s) Number Of Ingredients 8 Steps:
Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. Add salt. Cover and simmer for about 20 minutes. Mash the potatoes into the broth. But make it a small chunky bits Add the rest of the ingredients and simmer for 5 minutes more. Serve with a loaf of French bread. We like to take the bread and dip it into the soup. We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.
More about “potato soup ii recipes”
Time 45m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
In a sauce pot, melt butter and cook onions gently. Add chicken broth, potatoes, and pepper. Cover and cook gently 20 to 25 minutes. Cool slightly. Puree half of the potato mixture at a time in a blender or food processor. Return to the pot and add milk and half and half. Reheat. Serve in bowls with crumbled bacon on top of soup.
