Looking for Good Yummy (Somewhat Simple) Potato Soup Recipe.

From a cookbook called Comfort Food:
Creamy potato, onion, and cheese soup
3TBS butter
1 small onion
6 green onions, green part included, finely chopped
4 potatos, cut into chuncks (I use baking potatos)
3 cups of chicken broth or stock
salt and pepper
2/3 C. milk
2/3 C. whipping cream
2 TBS chopped fresh flat-leaf parsley (I leave it out)
Cheddar cheese to sprinkle on top
fried garlic croutons, optional
Serves 4 (these are huge servings, my husband and I both eat 2 bowels and theres still a ton leftover!)

Heat the butter in a large pan over medium heat. Add the onions, green onions and potatos. Cover and cook for 5-7 minutes, or until the onions are just tender.

Add the stock. Bring to a boil, then cover and let simmer over medium-low heat for 15-20 minutes, or until the potatos are tender. Remove from the heat.

Mash the potatoes and season to tast with salt and pepper. Stir in the milk, cream, and chopped parsely. Reheat gently. Laddle into bowels and sprinkle with the cheese.

Serve with garlic croutons, if desired.

When my husband said he really wanted some potato soup, I panicked! I've never made potato soup before. I found this cookbook with tons of tried and true, yummy, comforting recipes (including this one!) The only thing that takes time in this recipe is cutting up the few ingredients, but it takes literally no time to cook. Love it! and I know want some :).

Cheesy Potato Soup

4 cups water
4 chicken bouillon cubes

Place in Dutch oven on medium heat

Add:
1 bag frozen California blend veggies (I cut out the stems)
1/2 cup diced onion
4 med diced potatoes

Cook until veggies tender

Remove from heat

Add:
2 cans cream of chicken soup
1 lb of cubed Velveeta cheese

Boil one potato per person in 1 box chicken broth (about 3 1/2 or 4 cups add more broth or water as needed) and a cup of diced onions until tender. Mash or puree with a hand blender. Thin to desired consistency with milk. Add salt and pepper to taste. Grate about 4 oz. (or more if desired) cheddar cheese. Add about a 1/2 cup to the soup and divide the rest on top of each bowl.

If desired add crumbled bacon and chopped chives to the top for garnish and added flavor.

The kids love it...but I don't know about freezing this. I think the consistency would change and it wouldn't be pretty. It's pretty easy to peel and boil potatoes, so it's one to make fresh.

The way I make mine is super super easy. I don't really count how many potatoes to put in it, b/c my husband and I both love potatoes. But I start with at least 5 good size ones and then see how much room I have in my crock pot before I add more. If it looks like it needs more I add in another one.

I put enough water to cover the potatoes, and I add a can of cream of chicken.

To be creative, I will also add parsley/celery and carrots. And I let it sit there for a few hours before I come back and mash it up.

After I have mashed it, I will add maybe a cup of milk, and then depending on how thick you want it, you can add potatoe flakes.

I also will have bacon bits, ham and cheese on the side to add to it.

You can make this spicey or not depending on the type of sausage you use. I'm sure you can reduce the fat by using milk instead of cream but I haven't tried it yet.

Spicey Potato soup

Cajun style sausage spices up this tasty potato soup, or use your favorite smoked sausage in this recipe. Serve this potato soup with biscuits or crusty rolls and a salad for a delicious lunch or dinner.
INGREDIENTS:
• 3 tablespoons butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 12 to 16 ounces andouille sausage or other smoked sausage
• 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; sauté 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.

This recipe feeds my family of five and I often have a bowl left for lunch the next day. We all LOVE this one.

Chunky Potato Soup

3 medium red potatoes
2 cups water
1 small onion, finely chopped
3 Tbs. Butter
3 Tbs. All-purpose flour
crushed red pepper flakes
black pepper
3 cups milk
½ tsp. Sugar
1 cup shredded cheddar
1 cup cubed cooked ham

Peel potatoes and cube. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 cup cooking liquid (adding water if necessary). Set potatoes aside.

Melt butter in saucepan over medium heat. Add onion and cook until translucent, but not brown. Add flour and season with pepper flakes and black pepper to taste. Cook 3-4 minutes.

Gradually add potatoes, reserved liquid, milk and sugar to onion mixture. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently

2 cans evaporated milk
1 can water
5 -6 potato's (peeled or not)
1 stick butter
salt & pepper to taste
sprinkle garlic powder
my grandma slices up hot dogs, but we use ground beef or turkey

All ingredients in stock pot, simmer low until potato's are desired level of softness.

May sound pretty plain, but on a cold day (this recipe is out of Minnesots :) it's just the best.

Potato, Corn, Cheese, & Bacon Chowder
This is super yummy and healthy- perfect for a cold day. It just BARELY fed my family of 4, so you'll probably want to at least double the recipe.

3 cups fat-free milk
1 can cream of potato OR cr. of mushroom, OR cr. of chicken soup
4 cups frozen Southern style hash brown potatoes
1 1/2 cups frozen corn
1+ cup shredded sharp (or not) cheddar cheese
OPTIONAL: cooked, chopped chicken
crispy, crumbled bacon
salt and pepper

Mix milk and soup in a large pot. Stir in hash browns and corn (and chicken if you want it). Bring to boil on high heat, stirring occasionally. Reduce heat to medium low and simmer for 10 minutes, or until potatoes and corn are thawed and soup is hot. Stir in 1 cup cheese. Salt and pepper to taste.

Ladle into soup bowls and sprinkle with cheese and bacon. It's REALLY good with rolls or breadsticks.

i make a potatoe soup ythatis delicious and pretty simple

broil the potatoes with enough water with out skin
when they are ready just bring the potatoes in the blender with enough water not too much add 2 cubes chicken bouillon
in the pot you are using fry little bacon and bell pepper pour the potatoes from the blender add a little pepper and little salt and is ready

This is my favorite one. Probably not that great for freezing but it is definately quick, EASY and delicious.
http://www.kraftrecipes.com/recipes/loaded-baked-potato-s...

Easy potato soup

6 potatos (red or white doesn't really matter) cut up
4 stalks of celery
1 large onion
onion power, garlic powder, salt and pepper
milk
flour
1/2 stick of butter

Chopped into bite size pieces I saute those in some olive oil although vegetable oil will work also. when they are softened up some dump them in a big cooking pot. add potatos and water to cover them good. cook on medium heat till potatos are softened. Add milk and butter cook till hot. don't scorch. in seperate cup mix flour and water and make a runny paste mixture. add that into soup mixture. it will thicken up the soup. add above spices to taste. Its really good also if you want to add in some cooked bacon strips or ham. if you want baked potato soup when you serve it put some shredded cheddar cheese and crumbled bacon on tp. its an easy one dish meal. enjoy

my recipe (feeds 6 with leftovers)

about a dozen or so potatoes, chunked with peelings left on
1 onion, diced
1/4 gallon of milk or so, adjust to taste
1 stalk of celery

I chunk up the potatoes, then put them in a big pot of water & turn on high to get them boiling. Once they're almost done, I add the onion & celery. Once the potatoes are tender I drain the pan, then put the potato mix back in the pot. Add the milk, heat for about 5 minutes, then serve.

My favorite potato soup recipe is from Pampered Chef. The whole family loves it! It is called Baked Potato Soup. The thing is, you bake the potatoes before making this soup. So whenever I am making dinner with baked potatoes, I always cook extra so I can make this soup the next night. This recipe is for 4 servings.
INGREDIENTS
4 medium baked potatoes
2 slices bacon
1/2 cup celery chopped
1/2 cup greeen onions with tops thinly sliced
1 can (14 1/2 ounces) chicken broth
1 1/2 cups milk
1 garlic clove pressed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup light sour cream
2 ounces cheddar cheese shredded (1/2 cup)

PREPARATION
1. Remove skins from baked potatoes. Coursely mash potatoes.

2. Cook bacon; crumble. Discard all but 1/2 teasponn drippings in pan.

3. Chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

4. Stir in sour cream and reserved bacon. Shred 2 tablespoons cheese over each serving

go on allrecipes.com it's a great web source for awesome recipes.. good luck.. allie~~

This recipe is very easy and quick for a soup, and can be adjusted for whatever amount you need. There are no amounts or measurements shown below, just use an equal number of potatoes and leeks – I would guess about one per person, depending on the size of the potato. So for five people, 5-6 potatoes, 5-6 leeks, and probably about 2 quarts of stock. Then the rest is just to your family’s tastes. I would use at least a cup of sour cream or yogurt for a creamier texture. I've never tried it with just milk, but it seems like it would thin the soup out quite a bit.

Potato-Leek Soup

medium russet potatoes, peeled and cut into about 1-inch cubes
leeks, thinly sliced--only white and light green parts
olive oil
Chicken or vegetable stock
Milk, sour cream, or plain yogurt to taste
Salt and pepper to taste

Sauté potatoes and leeks in a little olive oil, just long enough to wilt the leeks (about 3-4 minutes). Do not brown the vegetables.
Add stock to about 1 inch above the vegetables. Simmer on medium heat until potatoes are tender (about 20 minutes).
Remove from heat and use an immersion blender, food processor, or regular blender to puree everything.
Add milk (or sour cream or yogurt) to taste and blend in well. Salt and pepper to taste.

I like to shred some cheddar over the top and serve with garlic bread. If you like bacon, you could crumble some over the top, too. I’ve frozen this soup before, but when thawed, it had a bit of a grainy texture. Still yummy, just looked a little different than before.

Enjoy!

I always make a huge batch of Leak and Potatoe soup. I don't measure or count potatoes for that since I can make it in my sleep lol. First I brown some bacon and onions, them a add a few stalks of leaks ( cut into rings and washed well first of course), let that sweat for a moment and then I add chicken or veggie stock ( whatever is on hand)and then I add peeled and cut potatoes , throw is some Majoram and a couple of Bay leaves and let it simmer till the potatoes are tender. Then I add salt and pepper to taste.Sometimes I mash the potatoes up a little sometimes I don't. It's alwasy good.

Well, I don't have a recipe - but I absolutely LOVE the potato soup from Tastefully Simple. I used to sell TS and I fell in love with it - you add water and in 30 minutes you have a meal! Add biscuits and it's great. Also, you can add your own potatoes to make a bigger serving size, but one container is pretty large by itself :) Hope it helps!

I hope that this helps you - I love potato soup and this is a great recipe!! Enjoy.

POTATO SOUP

Ingredients:

4 lbs red or gold taters (peeled and cut up)
3 cans chicken broth
2 large onions (chopped)
1 tbsp garlic – minced
1 tbsp olive oil
1 tbsp real butter
1 quart heavy whipping cream
6 slices cooked bacon
1 tsp dried basil
seasoned sale and pepper to taste
½ cup sour cream

Directions:

In large pot, add butter and olive oil, heat to medium. Add onions and garlic for 3 minutes til the onions begin to turn clear. (Push and shove them around the pan with spatula). Then add 3 cans chicken broth and the taters, cook for 15 minutes on med-high or til tender. Then add bacon, sour cream, heavy whipping cream, basil plus seasoned salt and pepper to taste. Simmer 30 minutes.

You can also add a pinch or two of crushed red pepper. Serve with a loaf or two of French bread for soppin' and sop til you drop! Enjoy.