Potato soup help please!!

[peeplessinNC]

This is my usual Potato Soup recipe that I make often:

1/4 cup butter
2 TB oil
1 medium onion, chopped finely
(opt. 3 medium leeks, chopped, white part only)
6 Yukon Gold potatoes, peeled and small chopped
1 t. salt
1/2 t. fresh pepper
2 1/2 cups chicken broth
1 1/4 cup milk

Melt butter and heat with oil in a medium saucepan. Saute onions (& leeks) for 5-7 minutes; add in potatoes and saute another 10-12 minutes. Season with salt and pepper; add in broth and milk. Bring to a boil, stirring. Reduce heat to low, cover and simmer 25 minutes. Mash well or blend with an immersion blender to as smooth as you wish. Heat over low for 5 minutes. Serves 8.

 

[PassionEveryday]

It's all about Baked Potato Soup in my book!

Trick to good soup, and hash-browns too, is to bake your potatoes first. Skin on, a little olive oil & salt. Once they have cooled a bit, they are easy to peel and dice. I use Russets and have never been disappointed:

http://allrecipes.com/recipe/baked-potato-soup-i/detail.aspx

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Enjoy!

 

[calicokat]

This is the recipe I use and I think it turns out close to restaurant potato soup.

Potatoes (peel & diced, I guess I use about 6 - 8 large ones)
diced onion (one small)

Put into soup pot with just enough water to cover them. Cook until potatoes are soft (don't overcook them or they'll smash to nothing)

then remove the pot from the stove and stir in:

1 pckg Cream Cheese, cubed so it will melt easier.

Once that's pretty well disolved, add:

1 stick real butter, sliced so it disolves.

Then return the pot to the stove over low/med heat and add:

1 can cream of mushroom soup
1 can cream of celery soup
garlic salt and Pepper to taste (I think I use about 2 tsp. garlic salt)

Now add your milk. 1 -2 cups depending on how thick or thin you like your potato soup. I use Skim to offset all that fattening stuff I've already put in here, LOL! It still turns out thick and yummy.

Keep it on the stove until it gets back up to serving temp. We serve it with bowls of shredded cheese, bacon, chives and other toppings to add as you like. This is super easy to make, and always gets rave reviews. My sister adds bacon back when you put onions in, and she pours in some of the bacon grease as well = which is also yummy.