Potato Soup Recipes Easy Creamy

Advertisement. Step 2. Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally. Step 3. Stir in milk, salt and pepper. Bring to a boil. Step 4. In separate bowl, stir together sour cream, flour and paprika.

Rating: 5/5(51)
Category: Cream of Potato Soup
Servings: 6-8
Calories: 358 per serving

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DIRECTIONS. In a saucepan combine chicken broth, onion, potatoes and dill weed. Bring to a boil. Reduce heat and simmer for 10-15 …

Rating: 5/5(8)
Total Time: 30 mins
Category: Low Protein
Calories: 313 per serving
1. In a saucepan combine chicken broth, onion, potatoes and dill weed.
2. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
3. Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
4. In the saucepan, melt the butter.

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Drain all but 3 tablespoons bacon fat from the pan. Advertisement. Step 2. Brown onions in bacon fat over medium heat. Step 3. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Step 4. Stir together soup and milk until smooth; add to potato mixture.

Rating: 4.6/5(238)
Total Time: 50 mins
Category: Cream of Potato Soup
Calories: 404 per serving

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In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended. Pour 1/3 of the heated potato/milk mixture into the sour cream; …

Rating: 5/5(7)
Total Time: 45 mins
Category: Potato
Calories: 570 per serving
1. Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
2. Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
3. Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
4. In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.

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Cover and cook until tender; drain and set aside. In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a …

Rating: 5/5(13)
Category: Lunch
Servings: 2
Total Time: 30 mins
1. Place the potatoes and water in a saucepan; bring to a boil over medium-high heat.
2. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender.
3. Stir in flour until blended. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Repeat with remaining potato mixture; set aside. In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

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Add celery and potatoes. Cook for a few minutes. Add in the spices and stir well. Add in the vegetable stock and bring to simmer. Cover and cook for about 30 minutes until the potatoes are cooked. Blend half of the soup in a blender and return it back to the pot. Add in milk and simmer for 10 minutes. Serve warm.

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How to Make Potato Soup. Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil). Let simmer until tender: Once it reaches a boil reduce heat …

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Increase the heat and bring the soup to a boil then reduce to a simmer. Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes. Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.

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This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best cream of potato soup I’ve ever had. And it only takes about 30 minutes to make!

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This Easy Creamy Potato Soup is my favorite soup to make for a special occasion. The recipe is based on a soup I ate one evening in a little bistro on a side street in Paris. I no longer remember the name of that restaurant, but the memory of the rich bacon-flavoured potato soup has stayed with me!. Soup might not be a food you associate with …

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Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

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In another medium pot over medium heat, heat oil. Add onion, celery, and carrot and season with salt and pepper. Cook until soft, about 10 minutes. Add garlic, oregano, and red pepper flakes and

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This easy, creamy, cheesy, Copycat Outback Potato Soup Recipe makes enough for an entire family to enjoy on a cold winter evening. Rich and hearty it will quickly become the family favorite comfort food. Settle in and get ready to savor this homemade soup that …

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Add the potatoes to a large pot, or dutch oven, on the stove over medium-high heat. Add the chicken broth and salt, then bring to a boil. Cook the potatoes for 10 minutes, then add diced onions, celery and a few dashes of Tabasco. Stir everything together, cover the pot and reduce the heat on the stove to low.

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Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth. Stir pureed vegetables back into saucepan. Stir in

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Step by Step Instructions. Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess). Sauté onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes).

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