Can you give me a really good potato soup recipe?

I have never made potato soup before and would like to give it a whirl. I need something good and fairly easy. Thanks!Can you give me a really good potato soup recipe?
Potato Soup





6-8 medium potatoes


1/4 cup butter


1/2 cup flour


6 cups milk


2 teaspoons chicken bouillon


1/2 teaspoon salt


1/4 teaspoon pepper


1/2 lb cheddar cheese





Peel, cube, boil, drain and ';mush'; potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).





In separate pan, melt butter, add flour and cook while stirring for about a minute or so.





Add half the milk and stir until lumps are out of flour mixture.





Add remaining milk and on med-high heat, heat to a boil.





Stir almost constantly or it will scorch.





After boiling, turn heat off and add remaining ingredients.Can you give me a really good potato soup recipe?
Corn and Potato Chowder


1/4 cup onions, finely chopped


1/2 cup bacon, finely diced


2 cups potatoes, diced 1/4 inch pieces


1 (19 ounce) can cream-style corn


1 cup frozen corn kernels


2 cups heavy cream or half %26amp; half


salt and pepper








1. In a 2-quart microwave safe casserole, place onion in the centre with bacon around the edges.


2. Cover and cook at 100% power for 3 minutes, until onion is tender, stirring once.


3. Arrange potatoes on top of bacon and onions.


4. Cover and cook at 100% power for 6 minutes, stirring twice, until potatoes are tender.


5. Let stand, still covered, for 3 minutes.


6. Stir in corn kernels, cream-style corn, and the heavy cream.


7. Add salt and pepper, to taste.


8. Heat at 100% power for 3-4 minutes, or until hot, stirring occasionally.
easier: if you are not afraid of a pressure cooker:


3-4 potatoes peeled and cubbed


1 small onion


2 garlic cloves


salt and pepper to taste


3 cups of low sodium chicken or beef broth


1 cup low fat milk


2 tsp butter or margarine


hormel bacon bits


2% or fat free cheese





Put all the ingredients in the preassure cooker, except bacon and cheese. Close cooker as directed in instructions. Put in stove on high, when it starts weezing for real, cook for 10 minuntes. When done let it rest for a while, until the pop drops. Carefully open the lid and mash it or put it through a blender, for a smooth soup. Then add the bacon and cheese to taste. Enjoy
pound of red or yellow potatoes-- peeled..don't use russet or the french fry potato.


boil until tender..


two stalks of leeks chopped fine


boil separate until tint er


use sea salt


mix potatoes and leeks add


pint of half and half then use water to get the right consistency for soup.


garnish with slivers of yellow cheese and fine chopped white mushrooms
This potato soup is one of my faves:





Houlihan's Baked Potato Soup Recipe





Ingredients:


1 1/2 lbs. baking potatoes


1/4 lb. Butter


2 C. Yellow onion -- diced


1/3 C. flour


5 C. Water


1/4 C. low sodium chicken base


1 C. Instant potato flakes


3/4 tsp. dried basil


1/2 tsp. Tabasco sauce


1 C. heavy cream


1 C. milk


Salt -- to taste


White pepper -- to taste





Directions:


Preparation:


Preheat oven to 400. Prick washed potatoes %26amp; bake until a fork pierces to the center easily. Remove potatoes from oven %26amp; allow to fully cool. Remove skin %26amp; cut potatoes into 1/2'; cubes. Set aside. Melt butter in a large saucepan. Add onions %26amp; sauti over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions %26amp; butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes %26amp; seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat %26amp; continue cooking until the soup begins to gently simmer. Add milk %26amp; cream, stirring until smooth %26amp; lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes %26amp; Stir to combine. Remove from heat %26amp; serve. Top each serving with grated Cheddar cheese, sliced scallions %26amp; bacon pieces.





Good luck!
SOUTHERN POTATO SOUP





potatoes, boiled and drained


1/2 pack of bacon, fried


1 large onion, chopped


1/2 galllon whole milk


2 tbs cornstarch (optional)





Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk.


If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk.
Bear Creek potato soup mix. Just add water (or milk) and cook.
Listen up Ashley, something good and fairly easy to prepare!!





(1)get chicken bouillon cubes or in powder


(2)peel two three medium size potatoes in cubes


(3)add 1/2teaspoon of parsley flakes





Boil 4 cups (32oz) of water and add the ingredients


let it slow cook for five(5) min.





Good appetite
Parmesan Potato Soup:





45 min 5 min prep


7 servings





4 potatoes, cubed


3/4 cup chopped onions


1/2 cup all-purpose flour


1/2 teaspoon seasoning salt


1/4 teaspoon sage


4 1/2 cups chicken broth


1 cup grated parmesan cheese


1/2 cup margarine


1/2 teaspoon dried basil


1/4 teaspoon celery salt


1/4 teaspoon onion salt


1/4 teaspoon ground black pepper


1/4 teaspoon dried thyme


6 cups milk


12 slices crisp cooked bacon, crumbled





1. Cook the potatoes in boiling water until tender.


2. In a soup kettle, saute onion in butter or margarine until tender.


3. Stir in flour and spices.


4. Gradually add broth, stirring constantly.


5. Bring to a boil; cook and stir for 2 minutes.


6. Add potatoes, and return to a boil.


7. Reduce heat, cover, and simmer for 10 minutes.


8. Stir in milk and cheese.


9. Heat through.


10. Stir in bacon.
Peel and dice 4 large potatoes, Finely dice 1 small red bell pepper and 1 small onion. Cover with water and boil until tender. Add 2 cans of evaporated milk to water and 1/2 stick butter salt and pepper to taste then simmer about 20 minutes. I add about 1 cup diced Velveeta cheese at the end but you don't have to.
4 cups cubed potatoes


1 medium onion, chopped


1 can cream of chicken soup


2 cups milk


3 tablespoons butter


Cheese, optional








Saute onion in butter in a large pot. When cooked, add potatoes and just enough water to cover. Cook until well done. Add soup and cheese, stir until cheese is melted. Add milk and heat thoroghly. Serve hot or chilled. If desired top with bacon bits and sour cream for a loaded potato soup.
Rachel's Favorite Soup





1 Onion diced


1 C celery stalks diced


1 C carrots diced


2 cloves garlic crushed


* saute above with butter or olive oil until soft





4 C diced potatoes


6 C chicken stock


*simmer until tender


2 C milk or cream





1 pkg cream cheese


salt and pepper to taste


* soften cream cheese and add slowly, this is what will give the soup the rich restaurant flavor. You can also add any additional spices you like.





OPTIONAL: Cubed ham








My daughter loves this ! So does the rest of the family. Good Luck!!
Perfectly Potato Cheddar Soup with Broccoli and Bacon








Ingredients


4 peeled, cubed medium potatoes


6 cups water


Perfectly Potato Cheddar Soup Mix


1 Tbsp. Bacon Bacon鈩?br>

1 cup chopped broccoli


Salt and pepper to taste





Directions


Cook potatoes in water until slightly tender. Add Perfectly Potato Cheddar Soup Mix and more water if needed. Add Bacon Bacon鈩?and broccoli; salt and pepper to taste. Bring to a boil and immediately reduce heat. Simmer, uncovered, for 30 minutes. Makes about 6 servings.





http://tastefullysimple.com/web/dgoodacr鈥?/a>
Build up a broth with a beef bones and shanks or even oxtail, water, some carrots, celery and bouillon cubes. Let that simmer until the meat is tender and shreds. Remove the big bones. Add potatoes, some sweet potatoes, chop in slices corn, cut carrots in chunks and if you like cabbage(a small amount) and then season to taste(check your salt throughout). Never let it come to a boil, serve when your vegetables are tender.
Vichyssoise





3 qts chicken broth (canned, homemade or bouillon)


8 large potatoes, peeled %26amp; chunked


1 medium onion, chopped


1 tsp dried thyme


salt %26amp; pepper to taste


1 8 oz carton light cream or half-and-half.





Simmer the potatoes and onions in the broth (with seasonings added) until tender, about 20-30 minutes.





Mash the vegetables thoroughly with a potato masher. You can blender the soup instead for a smoother texture.





Add the cream and warm the soup, do not boil.





Serve hot or cold.
Creamy Potato Soup





Serves 4


6 large potatoes, cut into cubes


3 cups canned chicken broth (low fat)


1 cup water


1 white onion, chopped


2 stalks celery, finely chopped


2 cups Monterrey Jack Cheese, shredded


1 cup sour cream


salt and white pepper to taste


8 slices of bacon, cooked crisp and crumbled


2 green onions chopped (whites and greens)





Boil potatoes, white onion and celery in the chicken broth/water combination. When potatoes combination into a blender and puree. Pour pureed potato back into the pan, add cheese and seasonings, heat on low until steaming, stir frequently. Right before serving add 1/2 cup of sour cream to the soup. Serve with remaining sour cream, bacon and green onions.