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Potatoe Soup
Who has a good receipt for potato soup?
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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.
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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. |
tess that sounds good.. also chasing that sounds good to may have to try both. i love potato soup. and your variations on other ingredients to add sounds yummy.. thank you for sharing
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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.
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Originally Posted by Tartan
(Post 7360955)
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.
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.....that's the only thing I like about winter....making pots of homemade soups/stews.......yummy
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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!
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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 |
:) I start with a few slices of chopped up bacon which greatly improves the taste!!
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