Potatoe Soup
#2
Power Poster
Join Date: Mar 2013
Location: Corpus Christi, Tx.
Posts: 16,105
Well DH likes mine. I make enough for about 6-8 bowls. I don't use water, I use chicken broth and/or veggie broth. You can use stock if you prefer. Just potatoes, few carrots, small onion of choice. Little garlic. Bring it to a boil then down to simmer. You can add water if you like but we just like the rich flavor of broth or stock. Season to taste. I add grated cheese on side. Also add celery. Guess more of a vegetable but lots of potatoes. If it gets a little thick just add more broth/stock/water. There are also some slow cooker recipes also.
#3
This is the one I use:
http://www.recipe.com/baked-potato-s...ail=2054574366
It's really good, I usually only make it once or twice a year.
http://www.recipe.com/baked-potato-s...ail=2054574366
It's really good, I usually only make it once or twice a year.
#5
Power Poster
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,477
I cook 6 to 8 hard boiled eggs in a separate pot, cool and shell them. I start with chicken stock on the stove in a big pot and add my cubed potatoes, thinly sliced celery ( I use my mandalin) and start it cooking. When the potatoes are almost done I add 3-4 chopped green onions. When the potatoes are tender, I take 1/2 cup of milk and add 1-2 tablespoons of cornstarch ( depending on how big a batch)to the milk and wisk together. I stir the milk/ cornstarch into the soup pot and stir. I chop up the eggs and add to the pot just long enough to heat them through and serve the soup.
#6
Super Member
Join Date: Aug 2010
Location: Slidell, Louisiana
Posts: 6,951
I cook 6 to 8 hard boiled eggs in a separate pot, cool and shell them. I start with chicken stock on the stove in a big pot and add my cubed potatoes, thinly sliced celery ( I use my mandalin) and start it cooking. When the potatoes are almost done I add 3-4 chopped green onions. When the potatoes are tender, I take 1/2 cup of milk and add 1-2 tablespoons of cornstarch ( depending on how big a batch)to the milk and wisk together. I stir the milk/ cornstarch into the soup pot and stir. I chop up the eggs and add to the pot just long enough to heat them through and serve the soup.
#8
Super Member
Join Date: Apr 2012
Location: Texas
Posts: 2,369
I make it more or less like everyone else here but add ham (leftovers frozen from last time we had baked ham) and about a cup of broccoli florets at the very end of cooking. It's a thick and hearty soup...and because we live in the south....well, Texas..... I serve it with hot fresh cornbread muffins!
#9
Super Member
Join Date: Aug 2010
Location: Kansas City, Missouri
Posts: 1,040
Here is one I have used many times. I sometimes add a little milk for some of the chicken stock and I have made it using a can of Campbells Potato Soup or Chicken Soup. It is very easy to make.
Weight Watchers Potato Soup
1 pkg Ore-Ida frozen hash brown potatoes (with onions, green and red peppers)
3 cans 98% fat-free chicken broth
1 pkg Pioneer white or country gravy mix
Put potatoes and broth in large soup pan. Bring to simmer and cook 20 min till potatoes are tender. Mix gravy mix with 1/2 cup water ( or broth) using a whisk, then pour into hot soup. Heat through; serve. Can top with cheese, bacon bits or green onion. Just add extra points as used.
Makes about 10 cups, 1 point per cup. Calories 50 per cup
Could use 4 cans of chicken broth
Weight Watchers Potato Soup
1 pkg Ore-Ida frozen hash brown potatoes (with onions, green and red peppers)
3 cans 98% fat-free chicken broth
1 pkg Pioneer white or country gravy mix
Put potatoes and broth in large soup pan. Bring to simmer and cook 20 min till potatoes are tender. Mix gravy mix with 1/2 cup water ( or broth) using a whisk, then pour into hot soup. Heat through; serve. Can top with cheese, bacon bits or green onion. Just add extra points as used.
Makes about 10 cups, 1 point per cup. Calories 50 per cup
Could use 4 cans of chicken broth
Thread
Thread Starter
Forum
Replies
Last Post
Pegleg
General Chit-Chat (non-quilting talk)
57
01-31-2011 03:14 PM