tammyg

Who has a good receipt for potato soup?

tessagin

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.

Chasing Hawk

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.

hamchips88

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

Tartan

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.

Latrinka

YUM! This sure sounds good! We put boiled eggs in our gumbo, very good!

Geri B

.....that's the only thing I like about winter....making pots of homemade soups/stews.......yummy

Friday1961

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!

Blackberry

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

Abby'smom

I start with a few slices of chopped up bacon which greatly improves the taste!!