Potato Soup
- Thread starter MissChessy
- Start date
Potatoe soup is a piece of cake here goes....
Saute some onion in a large pot and a clove of garlic. ( I add some diced tomatoes and green chili but you don't have to). Saute until onions are tranparent. Then add 5 or 6 or more depending on how many your feeding diced potatoes. Cover with just enough water to cover the potatoes. Bring to a boil and boil until potatoes are soft. Then add milk or cream or canned milk what ever you have. cream makes it taste better but milk works. I usually add about 5 cups. then add as much grated cheese as you like. I like a lot and never measure it. turn of the heat and stir till cheese is melted. that's it potatoe soup. You can add some crumbled bacon on top befor eyou eat. MMM good. Someone might have a better recipe but thats how I do it..Oh yeah and season to taste after you add the milk but befor ehte cheese.
I hope you could understand that LOL
Saute some onion in a large pot and a clove of garlic. ( I add some diced tomatoes and green chili but you don't have to). Saute until onions are tranparent. Then add 5 or 6 or more depending on how many your feeding diced potatoes. Cover with just enough water to cover the potatoes. Bring to a boil and boil until potatoes are soft. Then add milk or cream or canned milk what ever you have. cream makes it taste better but milk works. I usually add about 5 cups. then add as much grated cheese as you like. I like a lot and never measure it. turn of the heat and stir till cheese is melted. that's it potatoe soup. You can add some crumbled bacon on top befor eyou eat. MMM good. Someone might have a better recipe but thats how I do it..Oh yeah and season to taste after you add the milk but befor ehte cheese.
I hope you could understand that LOL
I have a potato soup that is very good.
4 - 6 baking potatoes
1 med onion, diced
2 -4 cloves of garlic
8 -10 slices bacon, cut into small pieces
Rich chicken stock
heavy cream
butter
salt and pepper
Individually wrap the baking potatoes and sweet potatoes in foil. Place in the oven on an upper rack to bake at 425F until soft.
When cool enough to handle scoop out the flesh of the potatoes into a large clean bowl. Add a couple tbsp of butter and let melt into the mixture.
In a skillet brown the bacon rendering the fat. Remove the bacon to drain. Pour away all but about 2 tsp of the remaining fat. Return to heat and add the onion and garlic. Cook until clear.
Add the onions to the potatoes. Pour in about a cup stock and cream at a time. Using a stick blender or food processor, puree the mix. Keep adding the stock and cream until it is the consistancy you like for soup. I like mine thicker.
Salt and pepper to taste.
Let it simmer a bit to cook the cream and marry the flavors.
When serving use the bacon crumbles on top as garnish.
You can add cheese to make it more hearty.
4 - 6 baking potatoes
1 med onion, diced
2 -4 cloves of garlic
8 -10 slices bacon, cut into small pieces
Rich chicken stock
heavy cream
butter
salt and pepper
Individually wrap the baking potatoes and sweet potatoes in foil. Place in the oven on an upper rack to bake at 425F until soft.
When cool enough to handle scoop out the flesh of the potatoes into a large clean bowl. Add a couple tbsp of butter and let melt into the mixture.
In a skillet brown the bacon rendering the fat. Remove the bacon to drain. Pour away all but about 2 tsp of the remaining fat. Return to heat and add the onion and garlic. Cook until clear.
Add the onions to the potatoes. Pour in about a cup stock and cream at a time. Using a stick blender or food processor, puree the mix. Keep adding the stock and cream until it is the consistancy you like for soup. I like mine thicker.
Salt and pepper to taste.
Let it simmer a bit to cook the cream and marry the flavors.
When serving use the bacon crumbles on top as garnish.
You can add cheese to make it more hearty.
Last edited:
Only because I had written that one for something else before. i am a pinch of this, a dash of that and a handful of the other type of cook.
Here's how I do mine:
2 cups peeled, diced baking potatoes
1 tsp onion powder
1 -14 oz can chicken broth
1 cup milk or half and half
1 tsp butter
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
Combine potatoes, onion powder and broth in a pot, bring it to a boil & cook until the potatoes are tender. Use a masher or hand mixer to blend. If you like lumps leave some, if you don't, don't. Add remaining ingredients and boil, reducing if desired.
I do the above amount per person, because it's so popular everyone eats two bowls.
2 cups peeled, diced baking potatoes
1 tsp onion powder
1 -14 oz can chicken broth
1 cup milk or half and half
1 tsp butter
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
Combine potatoes, onion powder and broth in a pot, bring it to a boil & cook until the potatoes are tender. Use a masher or hand mixer to blend. If you like lumps leave some, if you don't, don't. Add remaining ingredients and boil, reducing if desired.
I do the above amount per person, because it's so popular everyone eats two bowls.
- Thread starter
- #7
Miss Prissy,
Do you use baking potatoes and sweet potatoes?
I wasn't expecting such a great response. So many different versions, they all sound great.
Do you use baking potatoes and sweet potatoes?
I wasn't expecting such a great response. So many different versions, they all sound great.
- May 8, 2007
- 381
- 11
- 149
i'll give it a go. i'm not much of a cook from my own recipe kind of gal but i made this one up the other day and it was good. probably not as good as something Miss Prissy would make, but good nonetheless..... *but* its the best i can do.
4-5 Medium Baking Potatoes
1 Onion
1 1/2 quarts Chicken Stock
3 cups Sharp Cheddar Cheese (shredded)
Flour
Green Onions
Bacon
I diced the onion and browned it until just transparent in some olive oil in a small dutch oven. I scrubbed, peeled and diced the taters and threw them in with the onion. I let that cook for about 5 mins, then added the chicken stock. I let that simmer for about 1.5-2 hours. Then I took a tater masher and mashed up some of the larger chunks to have a smoother soup. I whisked in a dash of flour and then slowly melted in the cheese a small handful at a time. I let that simmer about another 20 mins, then served with crispy bacon and freshly diced green onions (or chives) on top.
I thought it was YUMMY.
4-5 Medium Baking Potatoes
1 Onion
1 1/2 quarts Chicken Stock
3 cups Sharp Cheddar Cheese (shredded)
Flour
Green Onions
Bacon
I diced the onion and browned it until just transparent in some olive oil in a small dutch oven. I scrubbed, peeled and diced the taters and threw them in with the onion. I let that cook for about 5 mins, then added the chicken stock. I let that simmer for about 1.5-2 hours. Then I took a tater masher and mashed up some of the larger chunks to have a smoother soup. I whisked in a dash of flour and then slowly melted in the cheese a small handful at a time. I let that simmer about another 20 mins, then served with crispy bacon and freshly diced green onions (or chives) on top.
I thought it was YUMMY.
You can use both baking and sweet potatoes together. It makes a great soup. I have never made it with just sweet potatoes but I have added pumpkin and sweet potatoes and baking potatoes and it makes a GREAT soup.
I make a curried sweet potato & pumpkin soup because we have a huge surplus of sweets out of our garden every year. YUM. I can dig out the recipe if you'd like.
Last edited:
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