ISO: Your favorite potato soup recipe.... [Archive]

Linda in MO

03-22-2002, 04:20 PM

Here's a basic recipe that I've made a few times. I think the original recipe had you puree all of it, but I only do about half. Potato soup is comfort food for me. :D

* Exported from MasterCook *

Potato Soup

Recipe By :Taste of Home, Feb/Mar '98, p.65
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish, Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 medium potatoes -- peeled and cubed
2 celery ribs -- diced
1 medium onion -- chopped
1 quart water
4 teaspoons chicken bouillon granules (I use Better Than Bouillon)
1/4 cup butter
1/4 cup flour
2 teaspoons salt (use less -- then check for seasonings)
black pepper -- to taste
1 quart milk
sour cream, shredded cheddar, crisp bacon (optional)

In a pot, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly.

Place half of the soup mixture in a blender (or use a hand blender); cover and puree.

In another pot, melt butter. Stir in flour, salt and pepper until smooth (about a minute or 2). Gradually add milk; bring to a boil. Boil and stir for 2 minutes.

Add potato mixture to pan and heat through.

Garnish individual servings with optional ingredients, if desired.

Yield: 8-10 servings (2 3/4 quarts)

***********************************************

This is wonderful. I have also lightened it before and I will include that also.

* Exported from MasterCook *

Baked Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish , Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes -- (4 to 5)
1/2 c. butter
1/2 c. flour
6 c. milk -- (6 to 7)
3/4 t. salt
1/2 t. pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked, crumbled and divided
1 1/2 c. shredded cheddar -- divided
8 oz. sour cream

Wash, ***** and bake potatoes for 1 hour at 400, or until done. Let cool. Cut potatoes in 1/2 lengthwise and scoop pulp out in chunks and set aside. Discard skins.

Melt butter in saucepan over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for 1 minute longer.

Gradually add milk and cook over medium heat stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 green onions, 1/2 c. bacon and 1 c. cheese. Cook until thoroughly heated through and stir in sour cream.

Add extra milk if desired to thin. Garnish each serving with remaining green onions, bacon, and cheese.

Description:
"This yummy soup tastes like a loaded baked potato."
Source:
"Beta Sigma Phi, Pure and Simple Cookbook pg.54"

* Exported from MasterCook *

"Lightened" Baked Potato Soup

Recipe By : adapted by Linda in MO
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish , Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes -- (4 to 5)
1/3 c. butter
1/3 c. flour, slightly heaping
6 c. 2% or 1% milk
3/4 t. salt
1/2 t. feshly ground pepper
5 green onions -- chopped and divided
8 slices bacon -- cooked, crumbled and divided
1 1/2 c. reduced fat shredded sharp cheddar cheese -- divided
8 oz. carton light sour cream

Wash, ***** and bake potatoes for 1 hour at 400, or until done. Let cool. Cut potatoes in 1/2 lengthwise and scoop pulp out in chunks and set aside. Discard skins.

Melt butter in saucepan over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for 1 to 2 minutes longer.
Gradually add milk and cook over medium heat stirring constantly until mixture is thickened and bubbly. This will take a while.

Add potato pulp, salt, pepper, 3 green onions, 1/2 c. bacon and 1 1/4 c. cheese.

Cook until thoroughly heated through and stir in sour cream until it melts.

Garnish each serving with remaining green onions, bacon, and cheese.