These easy potato soup recipes are great served with cheese bread or
garlic bread. Another fun idea is to serve soup in bread
bowls. These recipes will teach you how to make potato soup.
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Cream of Potato Soup Recipe
2 Cups potatoes, cubed
1 small onion, optional
1 celery stalk
1 cup cauliflower pieces
Water to cover
2 teaspoons chicken bouillon or 2 cubes
1/4 Cup milk
Cut vegetables into slices or cubes. In soup pan, place potatoes,
onion, carrot, celery and cauliflower. Add water to cover up
vegetables. Cook and simmer on medium until vegetables are tender.
Add half of soup mixture into blender. Add bouillon and milk
to blender also. Puree several seconds. Add back to saucepan and
8 Cups peeled, diced potatoes
1/3 Cup onion, grated or chopped
3- 14 1/2 oz. chicken broth
1 can of cream chicken soup
8 oz. cream cheese
In crock pot add potatoes, onion, chicken broth and cream chicken
soup. Stir together until well blended. Season with pepper.
Cook 6-8 hours on low. Before serving stir in cream cheese. Garnish
with chopped bacon or shredded cheese.
Chicken Potato Corn Chowder
Adding a little chicken to this or any easy potato soup recipes
changes it up a bit.
1 Tablespoon oil
1 onion, grated or chopped small
2 potatoes, peeled and cut in cubes
2 Tablespoons flour
1 chicken bouillon cube
1 1/2 Cup milk
1 1/2 Cup water
1 can corn, drained
1-2 cups chicken, cooked, shredded or cut in cubes or chicken
In a soup pan, saute onion in the oil. Then add potatoes. Saute
several minutes until potatoes brown. In a measuring cup add flour,
bouillon and milk. Blend together. Stir into potato mixture. Add
water, chicken and corn. Stir together. Season with pepper, as
desired. Bake about 10 minutes until thickens and potatoes are
Simple Potato Soup
2 medium potatoes, peeled and diced
2 onions, grated
1/2 cup chopped celery
salt and pepper
1/4 Cup butter
1/2 Cup milk or less
In a large soup pot, melt butter and add diced potatoes, grated
onions and chopped celery. Saute until potatoes are browned. Season
with salt and pepper. Add water to cover potatoes and add bay leaf.
Simmer until potatoes are tender. Add milk and serve. Sprinkle with
shredded cheese, chopped bacon and/or onions.
Loaded Potato Soup Recipes
3 T. unsalted butter
3 T. extra virgin olive oil
1-2 large cloves garlic, finely minced
3 large leeks, white and very light green parts only
Sea salt and black pepper, to taste
4 c. Yukon Gold potatoes, peeled and diced (approximately 4-5
2 c. chicken broth, preferably organic
2/3 c. sour cream
1/3 c. heavy cream
3 T. fresh chives, finely chopped
1. Add butter, olive oil, garlic, and leeks to a large, high-sided
skillet set over medium heat. Cook, stirring occasionally, just
until the leeks are tender, approximately 4-5 minutes. Do not allow
2. Add potatoes and chicken broth. Increase heat to high and bring
to a rapid boil. Immediately reduce heat to just below medium and
cover skillet loosely with a lid. Simmer for 25-30 minutes or until
potatoes are fork tender.
3. While the potatoes are simmering, combine the sour cream and
heavy cream in a medium-sized bowl. Season with salt and black
pepper, to taste, and stir to combine. Set aside.
4. Remove skillet from heat and cool for several minutes. Working in
batches, if necessary, carefully transfer the contents of the
skillet to a high-powered blender. Cover and blend on high until
completely smooth, approximately 1-2 minutes.
5. Remove lid and transfer the purée into a large bowl. Repeat
process with remaining contents of the skillet.
6. Temper the sour cream mixture by adding 2 or 3 tablespoons of the
soup to the bowl. Stir to combine.
7. Add the tempered sour cream mixture to the skillet. Season with
additional salt and black pepper, as desired, and stir to combine.
8. Allow soup to cool completely, then transfer to an airtight
container. Refrigerate until chilled, approximately 3 hours to
9. To serve, divide the chilled soup between four bowls and garnish
with fresh chives. Enjoy!
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