Does anyone know a real good potato soup recipe ?

Something a little different. And thank -you.Does anyone know a real good potato soup recipe ?
Really Good Potato Soup





Ingredients:





a large pot of cold water


4 large Idaho potatoes


2 ribs celery, coarsely chopped


2 carrots, coarsely chopped


1 small onion, chopped


1 medium-large onion, stuck with 2 cloves and poked through with a knife


sea salt and white pepper


1 dried (green) bay leaf


1/2 cup flour (2 ounces)


1 stick unsalted butter (4 ounces)





Preparation:





Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.





In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.





Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving.





My Twist Tip: Because this soup is so plain, you can easily embellish it by adding a pound of tiny bay scallops about 2 minutes before serving; or slice some garlicky sausage into the soup and allow to heat through - or BOTH!Does anyone know a real good potato soup recipe ?
ummm u can use patatoes nd da types of veggies u like!!!
Try Allrecipes.com
Creamy Potato Soup





3 medium potatoes cut into large pieces


1 (14.5 ounce) can chicken broth


2 medium green onions, sliced


1 1/2 cups milk


1/4 teaspoon salt


1/8 teaspoon pepper


1/8 teaspoon dried thyme leaves


Cornstarch





Heat chicken broth and potatoes to boiling in a medium saucepan over high heat. Reduce heat and simmer 15 minutes or until potatoes are fork-tender. Remove from heat but don't drain. Break potatoes into smaller pieces using a fork or masher. Stir in milk, salt, pepper, thyme and onions. Heat over medium heat, stirring occasionally. Add cornstarch and continue heating to reach desired consistency.
both these are ver good








Machine Shed Baked Potato Soup


A Machine Shed Restaurant Favorite





INGREDIENTS


2 1/2 Lb. Baby Red Potatoes


1 Jumbo Yellow Onion, diced


1/2 Lb. Raw Bacon, diced


3 Stalks Celery, diced


1 Qt. Water


1/4 C. chicken base


1 Qt. Milk


1 tsp. Salt


1 tsp. Black Pepper


3/4 C. Flour


1/4 C. Chopped Parsley


1 1/4 sticks margarine


1 C. whipping cream


for garnish:


Shredded Colby cheese,


fried bacon bits


chopped green onions





PROCEDURE


Boil potatoes in water to cover for 10 minutes. Drain; set aside.


Saut茅 bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.


Drain bacon grease and return bacon, onions and celery to pot.


Add milk, water, chicken base, salt and pepper.


Heat over medium-high heat until very hot but do not let soup boil.


Melt margarine in heavy, large saucepan over low heat.


Stir in flour to make a roux.


Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.


Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.


Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.


Serves 10-12


!





Potato %26amp; Leek Soup





A Machine Shed Restaurant Favorite





INGREDIENTS


3 Qt. Chicken Stock


3/4 Qt. 2% Milk


3/4 Qt. heavy cream


1 medium onion, diced


3 ribs celery diced


1 lb. Russet potatoes, peeled and diced.


3 T. butter


5 T. flour


1 leek


3 C. Kale*, Julienne


1 bay leaf


1 tsp. ground celery seed


2 cloves garlic, minced


salt and white pepper to taste





PROCEDURE


Melt the butter in a stock pot.


Add the onions, celery and garlic saut茅 until slightly tender.


Add the flour, making a roux. Cook for five minutes.


Add the bay leaf and chicken stock. Whip briskly until smooth and creamy.


Add the potatoes and simmer until the potatoes cook into a mush.


Remove from the range and puree in a food processor, in small batches, until smooth.


Return to the range and add the leeks, kale and celery seed.


Heat the milk and cream and add to the soup. Stirring with a wooden spoon.


Salt and Pepper to taste and serve.
www.kraftfoods had a good loaded potato soup
Garlic and Potato Soup





3 large garlic cloves


1 lb. red potatoes


1/2 cup thinly sliced scallion greens


1 tbsp. vegetable oil


4 cups water


Instructions


STEP 1: Finely chop garlic and cut potatoes into 陆-inch pieces. STEP 2: Warm oil in a heavy saucepan over moderate heat. STEP 3: Cook garlic and potatoes, stirring occasionally, until pale golden (the potatoes will not be cooked). Don't let the garlic burn. STEP 4: Add water and salt to taste. STEP 5: Simmer for 20 minutes, or until potatoes are very soft. STEP 6: Puree soup in blender or food processor until smooth and reheat. STEP 7: Stir in thinly sliced scallions and salt and pepper to taste.











Smoky Potato Soup with Bacon Croutons








4 tablespoons unsalted butter


2 medium shallots, thinly sliced


1 1/2 pounds baking potatoes, peeled and sliced 1/3 inch thick


6 cups chicken stock or low-sodium broth


1/2 cup heavy cream


Salt and freshly ground white pepper


4 ounces fatty slab bacon, cut into 1/2-inch cubes


2 garlic cloves, chopped


Eight 1/3-inch-thick baguette slices





directions


Preheat the oven to 375掳. In a saucepan, melt the butter. Add the shallots and cook over low heat, stirring, until softened, about 4 minutes. Add the potatoes and stock and bring to a boil. Simmer over low heat until the potatoes are tender, about 15 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.


Meanwhile, in a small saucepan, cover the bacon with 1/2 inch of water. Simmer over low heat until very tender, about 15 minutes. Using a slotted spoon, transfer the bacon to a mini food processor. Add the garlic and puree until smooth.


Arrange the baguette slices on a baking sheet and spread with half of the bacon puree. Bake for about 8 minutes, or until lightly browned and crisp. Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl. Serve at once with the croutons.


MAKE AHEAD The soup and bacon puree can be refrigerated separately overnight.
Baked Potato Soup





* 9 baking potatoes


* 2/3 cup butter


* 2/3 cup all-purpose flour


* 6 cups whole milk


* 1/2 tablespoon salt


* 1 teaspoon ground black pepper


* 1/2 cup bacon bits, divided


* 4 green onions, chopped


* 10 ounces shredded Cheddar cheese


* 1 (8 ounce) container sour cream





DIRECTIONS





1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).


2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Tex Mex Potato Soup delicious


INGREDIENTS





* 2 potatoes, peeled and cubed


* 1 onion, chopped


* 1 green bell pepper, chopped


* 1 red bell pepper, chopped


* 2 tablespoons margarine


* 4 ounces chopped ham


* 1 tablespoon chopped green chile peppers


* 1/4 teaspoon ground white pepper


* 1/8 teaspoon cayenne pepper


* 14 (14.5 ounce) cans chicken broth


* 1 egg yolk, beaten


* 1/4 cup heavy whipping cream


* 1/2 cup shredded Cheddar cheese





DIRECTIONS





1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.


2. In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.


3. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.


4. Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.
YUM-O!





I just made homemade potatoe soup last night!!


In a pot I boiled the potatoes till almost soft,then I removed and drained.


In ANOTHER pot I combined 2 can's of cheddar cheese soup, and 2 can's of milk. I also added some spice's. Then I added the ';cooked'; potatoe's to the ';soup'; pot. cooked for 20 minutes till boiling hot then removed from stove,added crumbled crisp bacon on top and even topped with a few shakes of parmesean cheese! (corn OPTIONAL!if wanted just add when you add the potatoes!....DRAINED!) And boy was it gooooooooooooooood!! Easy,fast and your own creation with some help from the store.





BTW you can ';cook'; the potatoes in chicken broth INSTEAD of water....more of a homemade taste!


Good luck!!
Southwestern Chicken %26amp; Potato Soup





2 cans (14 1/2 ounces each) chicken broth


1 package (16 to 20 ounces) refrigerated pre-cut cubed potatoes


1 teaspoon ground cumin


1/2 teaspoon chili powder


1 package (6 ounces) fully-cooked grilled chicken strips, each cut in half


1 can (11 ounces) whole kernel corn, drained


1 cup roasted red peppers, drained and cut into strips OR frozen bell pepper strips


1can (4 ounces) diced green chiles, undrained





1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.


2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.


3. Stir in chicken, corn, peppers and green chiles; heat through.