Peel and boil the potatoes. Drain them once they're cooked. Mash them up but not too much - leave them kind of lumpy. Add lots of butter and milk, salt and pepper....heat it up.....it's YUMMY. Add crackers if you want. Happy souping!What Is The Best Potater Soup Recipe?
make your basic potato soup, potatos, milk, salt, and pepper. add your favorite cheese, sliced jalapenos, leeks {i like mine cut in thin slices like green onions} , and red pepper flakes. if you add too much milk, just add instant mashed potato's, and that should thicken it up.
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 戮 oz) can Cream of Chicken Soup
1 (10 戮 oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1陆 tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Serves: 8
--Costco cookbook
Boil a few potatoes with chopped celery and onions (about a handful of each)(barely cover with water) and a teaspoon of salt. Drain off the water when potatoes turn soft. Heat 2 cups of whole milk and cream in the microwave with a tablespoon of butter. Pour over potatoes and smash with a potatoes masher just to make it chunky. Add a tablespoon of sour cream and a bit of pepper. Stir it up. Top with shredded cheese and bacon bits.
Thats TATER, not Potater
These are our favs
Baked Potato Soup
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 Tbsp minced fresh
chives
Put the potatoes in the slow cooker and add water to cover. Cover and
cook on HIGH until the potatoes are cooked and falling apart, about 5
hours. Switch the cooker to LOW; add the butter, half-and-half and sour
cream, and season with salt and pepper. Cover and cook until hot, about
20 minutes.
Stir in the crumbled bacon and sliced green onions. Serve immediately,
or keep warm on LOW, adding milk or water to thin, if necessary.
Arizona Cheese and Potato Soup
Serving Size : 8
2 Lg. Red Potatos -- cooked, diced
1/2 Stick butter
Flour for roux
8 cups Good chicken stock
2 Whole garlic cloves
1 Lg. onion diced
7 ounces Can green chilies
1 tablespoon Mild chile powder
1/2 lb Processed cheese such as velveeta, or american from the deli
1 cup Fresh corn kernels
1/2 cup Red bell peppers -- diced
1/3 Bunch green onions
1 Tortilla -- sliced into strips,
Saute garlic and onion in butter and add flour to make a roux.
Add remaining ingredients, except cheese, and cook for 5 min. reduce
heat and add cheese.
Garnish with sliced gr.onions and fried tortilla strips.
Cheeseburger Paradise soup
INGREDIENTS
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms (optional)
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon
SERVINGS 14
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).
-Thick chop potatoes and put them in a pot.
-Fill with water untill barely covering the potatos.
-Boil untill just soft enough to mash, then squish about 1/3 of them.
- Add some heavy cream, lots of butter, salt, pepper, garlic, rosemary and thiny sliced mushrooms!
TIP: If you accadently make it too runny, toss in a few piches of instant mashed potato flakes untill it's thick enough.
just boil some potatos for about an hour, about 10 or so med size, and then pour off the water and add about four cans of mushroom soup and add milk or cream and salt and pepper and boil it some more.
when you get ready, eat it. that's what i do.
Peel and cube your potatoes, just barely cover with water, add salt, and boil until tender. Do not drain the water off - that is where all the potato flavoring is. Then add milk, more salt and pepper and 2 to 3 tbsp of butter and a tablespoon of grandulated chicken boullion. Heat till warm, don't let it boil. If you like onion, add some to the potatoes while they are cooking. I don't add onion because I want it to taste like potato soup not onion soup.
Amazing Potato Soup
6-- medium potatoes {pealed %26amp; cubed }
1-- 15 0z. can chicken broth
1-- can cream of chicken soup
1/3-- cup diced onion
4-- slices bacon cooked crisp %26amp;crumbled
3/4 inch slice Velveeta cheese {cubed}
--------------------------------------鈥?br>
Boil potatoes untill tender set aside
combine chicken broth and onion simmer until onions are tender. Add cream of chicken soup and velveeta stir over low heat until cheese is melted add bacon and potatoes. season to taste. Serve hot.
With crusty bread or your favorite crackers.
A.D.D.-- This is my favorite potato soup.
jim b
French Potato Soup
Cook 6-8 red potatoes, peeled, in 1 qt of chicken broth with 1 small chopped onion. Add 1/2 tsp dried thyme leaves, salt and pepper to taste.
When the potatoes are tender, mash them thoroughly with a potato masher. Add 1 1/2 cups light cream, a squeeze of lemon and heat through. (Don't boil after adding the cream!)
Serve hot!
Simple but sooo delicious!
Creamy Carrot and Potato Soup
2 qts chicken broth
1 med onion, chopped
1 tsp dried oregano
3 large carrots, shredded
6 medium potatoes, diced in 1/2'; cubes (Yukon Gold are nice in this, or red potatoes)
1/2 lb fresh green beans, cut in 1'; pieces
Simmer all together until potatoes and carrots are tender, about 45 minutes. Add:
1/2 bag of frozen corn
2 cups whole milk or light cream
12 oz of Colby or Colby-Jack cheese, shredded
Heat gently until the corn is hot and the cheese melts.
It's a complete meal but we like to have a salad and some whole wheat toast with it.
Baked Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
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