Need a thick potato soup recipe without sour cream in it! Help plz?

okay im wanting to make a thick potato soup tonight but i dont have any sour cream, all the recieps i have need sour cream. Someone please direct me to/post a recipe, i need to start making it within an hour so i much appriciate it! Or is there a good substitue to sour cream?





TyNeed a thick potato soup recipe without sour cream in it! Help plz?
I love potato soup! Here are several:





Baked Potato Soup





8 slices bacon -- retain drippings


1 cup yellow onion -- diced


2/3 cup flour


6 cups chicken broth


4 cups baked potato -- peeled and diced


2 cups half and half


1/4 cup chopped fresh parsley


1 1/2 teaspoons garlic powder


1 1/2 teaspoons dried basil


1 1/2 teaspoons tabasco sauce


1 1/2 teaspoons coarsely ground pepper


1 cup grated cheddar cheese


1/4 cup green onion -- diced





Chop cooked bacon. Set aside. Cook onions in bacon drippings over med. high heat until transparent. Add flour stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco and pepper. Simmer 10 minutes. Do not boil. Add cheese and green onion.





Loaded Potato Soup


3 pounds red potatoes


1/4 cup margarine, melted


1/4 cup flour


8 cups half-and-half


1 (16 ounce) block Velveeta cheese, melted


White pepper, to taste


Garlic powder, to taste


1 teaspoon hot pepper sauce


1/2 pound bacon, fried crisply


1 cup Cheddar cheese, shredded


1/2 cup fresh chives, chopped


1/2 cup fresh parsley, chopped


Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.





Arizona Cheese and Potato Soup





2 Lg. Red Potatoes -- 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.





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}





Boil potatoes until 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.





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.





Here are many options. Hope you find one or more that you love!


ChrisNeed a thick potato soup recipe without sour cream in it! Help plz?
If you need a thickener, use instant potato flakes, but for an EASY FIX..





the 1st link below is a dry ingredient cream soup (it's a base for many soups %26amp; toppings, great to keep on hand--but for tonight you could subsitute regular milk for the dry milk).....(it has great reviews too). ........then just add your own mashed potatoes!!





and the 2nd link is for DRY potato soup, you could use it (great reviews too) but just use real potatos instead of instant flakes....








***** I forgot to say that PLAIN YOGURT (not vanilla!) is a SOUR CREAM SUBSITUTE! ****








*HEY, update * let us know what you did!*
Try mixing two teaspoons of butter with three tablespoons of Flour in the pot that your making the soup in first prior to adding the rest of the ingredents. This will create a rue when you add the milk, water and potatos and will definitely thicken your soup. The milk should be approximately six cups and the water about one.
add a roux (equal parts fat to flour) or dont drain off all the water that the potatoes were boiling in. it contains good starches and will help it to thicken it up...
Here is an easy POTATO SOUP


INGREDIENTS


4 potatoes - peeled and cubed


3 stalks celery, chopped


2 teaspoons dried onion flakes


2 quarts water


2 cups milk


1/2 cup unsalted butter


1 cup potato flakes


salt and pepper to taste





DIRECTIONS


In a large pot over high heat, combine the potatoes, celery and onion with the water and bring to a boil. Reduce heat to low and simmer for 20 minutes.


Drain the water, reserving 2 cups of water in the pot. Add the milk, butter and potato flakes. Stir all together well until thickened, about 5 minutes. Season with salt and pepper to taste.


I pre-cook my veggies in a glass pie plate in the microwave to get the soup ready quicker.(optional suggestion)


The added Potato flakes will thicken the soup
just make it with out the sour cream no one will ever noe
Ingredients





* Potatoes


* 1 can condensed milk


* Some regular milk


* parsley


* salt


* pepper








Directions





1. Cut and boil potatoes till soft


2. drain and mash till not too lumpy


3. add condensed milk and stir


4. add regular milk until soupy enough for you.


5. add parsley


6. salt and pepper to taste





hope this helps
INGREDIENTS:


3 tablespoons butter


1 cup chopped onion


1/2 cup chopped celery


Sausage (optional)


1/4 cup flour


1/2 cup chopped green onions


1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes


1 teaspoon dried leaf basil


1 teaspoon salt, or to taste


1/4 teaspoon ground black pepper


3 cups chicken broth


2 pounds baking potatoes, peeled and diced


1 1/2 cups heavy cream





PREPARATION:


In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; saut茅 until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper.


Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.


Serves 6.
3 pounds starchy baking potatoes, scrubbed clean


1 tablespoon butter or margarine


1 1/2 cup onions, finely chopped


2 tablespoons fresh garlic, minced


1 can (14 1/2 ounce size) can chicken broth


3 cups low-fat milk or whole milk


1 teaspoon salt, to taste


1/4 teaspoon black pepper, to taste


***Toppings***


shredded Colby cheese, garnish (optional)


crumbled bacon, garnish (optional)


chopped scallions, garnish (optional)





Preheat oven to 400 degrees F.





Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.





Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.





Melt butter in a large stockpot over medium-low heat.





Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.





Add 2/3 of the potatoes and mash using a potato masher right in the pot.





Add chicken broth, milk, and season to taste with salt and pepper.





Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.





Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.





Ladle into serving bowls and garnish with any or all of the optional toppings.