Looking for a potato soup recipe

[love2cook]

I am looking for a good creamy potato soup or baked potato soup recipe! If you have a recipe you use, please post here for me!! Thanks so much!!

[jkelstaten]

I use allrecipes.com all the time. They have a ton of very highly rated potato soup recipes.

Here is their top rated one:
Delicious Ham and Potato Soup - Allrecipes

Some changes that you can make to it are to use half-n-half or evaporated milk to make it creamier. And I always add chopped carrots to my potato soup. Not a lot just enough to add color and variety.

[GJohnson39]

My family loves this recipe (serves 8-12):

4 T Butter
1 Med Onion, chopped fine (I also use leeks)
8 C Chicken broth or stock
3-4 good sized potatoes, peeled and diced into 1/2-3/4" cubes
1 C heavy cream (I use just enough to return the color of the soup to cream)
Salt & pepper to taste


Melt the butter in a stockpot or dutch oven over med-low heat. Once the butter foams, add the onions, reduce heat to low and cook until onions are softened.

Add the stock & potatoes, increase heat to med-hi and bring mixture to a boil. Reduce heat to low, cover, simmer until potato pieces are cooked through and tender.

Working in batched, puree the mixture in a blender until liquified and smooth (I make sure there is mostly potatoes in the blender and add just enough liquid to process - I often have liquid left over that I don't retun to the pot). Pour the puree into a large bowl as you go - do not add back to the unprocessed potatoes. Return the completed puree to the stockpot. Add the heavy cream and season with salt & pepper.

The recipe is based on a vichyssoise recipe I found in Cook's Illustrated. I always serve it hot, as we are not cold soup fans.

This is a double batch for my family - I just put the leftovers in the fridge and my girls eat the soup as an after school "snack" over the next couple of days.

Hope you will give it a try!

[auntsashie]

I found this one the other day from a mag. I haven't had time to try it yet.

Christmas Potato Soup
15 cloves of garlic (I will short cut this part)
1/2 tsp olive oil
6 Slices of Bacon
4 Medium Leeks, sliced
2 14 oz cans reduced sodium chicked broth
1 1/2 cups water
2 lbs red potatoes, peeled and chopped
1/2 tsp salt
1/2 tsp ground black pepper
Water (optional)
1/2 cup sour cream (opt)

1. Preheat oven to 425. Place garlic cloves in custard cup, drizzle with oil. Cover with foil and roast 25-35 minutes or until cloves feel soft when pressed; set aside.
2. Meanwhile in Dutch oven cook bacon until crisp, drain, crumble and set aside.
3. Cook leeks in bacon drippings about 5 minutes until soft but not browned. Add broth, water, poatoes, salt and pepper. Bring to boil, reduce heat. Simmer uncovered for 10-12 minutes. Stir in garlic.
4. In food processor or blender, put half of soup and process until smooth. Repeat with remaining soup.
5. Return soup to Dutch oben. Add bacon. Heat through. Thin with water to desired consistency. Top with sour cream. Makes 8 cups.

[nannabownanna]

I have been making Hard Rock Cafe potato soup for about 15 yrs now.
I found it on a copy cat recipe site years ago and loved it.
I have tweaked it a bit to suite my family's tastes but it is really yummy!

10 medium sized potatoes, peeled and chunked(HRC uses baked potatoes)
3 chicken boullion cubes (I use Knorr)
1 large onion, chopped
2 tsp minced garlic
2 cans evaporated milk (HRC uses heavy cream)
1 lb bacon, cooked crisp
2 T. flour (heaping)
2 cups favorite cheddar cheese, shredded
(my family likes it with Velveeta so that's what I use)

Place taters in stock pot, cover by at least 2 inches with water. Add boullion cubes, boil until taters are tender, but not mushy.
While taters cook, fry bacon until crisp, remove bacon to plate with paper towel.
Cook onions and garlic in grease until golden. Allow to cool a bit and then remove all but about 4 tblsp of bacon drippings, add the flour and 1 can of evaporated milk. Stir until smooth to make a rue (gravy starter).
When taters are tender, pour gravy mixture into boiling pot. Reduce heat to medium and stir until thickened. Once thickened, add crumbled bacon and cheese. Stir to blend together.
Shut off the heat and let pot sit for about 10 mins or so. Stir again and serve with hot cornbread!!
Yummy!!

I always taste my finished product before adding salt or pepper. Sometimes if the bacon is very salt, the soup does not need any more salt.

[meems]

We LOVE this one!

The Best Crockpot Potato Soup Recipe

Ingredients
5lbs. potatoes; peeled and coursely chopped
1 sm. onion; chopped
8oz. cream cheese; softened
3-14.5oz. cans reduced sodium chicken broth
1can cream of chicken soup
1/4t. pepper
GARNISHES:
crisp bacon; crumbled
shredded cheddar cheese
sour cream
sliced scallions



Directions
Put potatoes & onion in crock-pot.
Combine the cream cheese, chicken broth, cream of chicken soup & the pepper. Add this mix to the crock-pot.
Cover & cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
After cooking time, mash the potatoes if you want the soup to be thicker. (we add some instant potatoes to thicken)
Ladle into bowls and garnish with a dollop of sour cream and the cheese & bacon. Sprinkle with sliced scallions.

[latte]

omg i love potato soup!


i just made a potato leek soup the other day -----not the way i normally make it, but it turned out awesome! here ya go (this is the way i made it this time)

1 large leek sliced in rounds and seperated, separate the white part from thegreen part (all of it gets used, just at different times)------leeks are easiest to wash if you slice them, then separate them and then put them into a colander and let the coldwater run over them fr a few minutes
2 celery stalks diced
2 cloves garlic, minced
6 good sized potatoes, peeled and diced
1 red bell pepper diced
1/2 cup chopped ham
2 cups chicken broth (i dont buy it----this was homemade chickn broth by boiling the bones from chicken drumsticks---this was in my freezer)
1/2 cup milk
1 small carton of half and half (this was in my freezer so its what i used)
1/2 stick butter
2 tablespoons cornstarch
salt and pepper to taste ( i personally salt and pepper the leeks when they are being sauteed)

in saute pan, add butter and the white part of the leeks, the celery and garlic, saute for 5-6 minutes or so, and set aside

in large pot, add ham, chicken broth, and potatoes, bring to a low boil for 5-10 minutes


add the leeks/celery/onion mixture to the potatoe/ham/chicken broth

in same pan that yousauteed the leeks in, add the red bell pepperand saute for 3-5 minutes

add sauteed red pepepr to soup, add the half and half, simmer for 15 minutes

add the green part of the leek and stir

mix cornstarch with milk, and add to soup, bring to a low boil for 2 minutes or so

ladle into bowls, serve with crackers if desired

[luv3angels]

I have been making Hard Rock Cafe potato soup for about 15 yrs now.
I found it on a copy cat recipe site years ago and loved it.
I have tweaked it a bit to suite my family's tastes but it is really yummy!

10 medium sized potatoes, peeled and chunked(HRC uses baked potatoes)
3 chicken boullion cubes (I use Knorr)
1 large onion, chopped
2 tsp minced garlic
2 cans evaporated milk (HRC uses heavy cream)
1 lb bacon, cooked crisp
2 T. flour (heaping)
2 cups favorite cheddar cheese, shredded
(my family likes it with Velveeta so that's what I use)

Place taters in stock pot, cover by at least 2 inches with water. Add boullion cubes, boil until taters are tender, but not mushy.
While taters cook, fry bacon until crisp, remove bacon to plate with paper towel.
Cook onions and garlic in grease until golden. Allow to cool a bit and then remove all but about 4 tblsp of bacon drippings, add the flour and 1 can of evaporated milk. Stir until smooth to make a rue (gravy starter).
When taters are tender, pour gravy mixture into boiling pot. Reduce heat to medium and stir until thickened. Once thickened, add crumbled bacon and cheese. Stir to blend together.
Shut off the heat and let pot sit for about 10 mins or so. Stir again and serve with hot cornbread!!
Yummy!!

I always taste my finished product before adding salt or pepper. Sometimes if the bacon is very salt, the soup does not need any more salt.

This sounds soooo good, now all I need is the recipe for hot cornbread!!