Make Potato Soup
Potato soup is a hearty soup that is perfect for a cold winter's day or whenever you have a craving for a rich, potato-based dish. This soup can be served before a meal or it can even be served as a main course. If you want to know how to make a variety of delicious potato soups that are packed with tasty meats or vegetables, just follow these steps.
Contents
Ingredients
Meaty Potato Soup
- 6 medium cooked russet potatoes
- 2 cans Cream of Chicken soup
- 2 cans milk
- 1 cup diced ham
- 3 chicken bouillon cubes
- 1/2 tsp. pepper
- 1/8 cup diced onion
- 1 tbsp. celery flakes
- 1 tsp. celery seed
- 1 lb. frozen hash browns
- 1 tsp. garlic salt
- 4 strips of chopped and fried bacon
- ½ cup shredded cheddar cheese
- 1/8 cup chopped green onions
- Handful chives
Hearty Potato Soup
- 6 potatoes, peeled and cut into ½-inch cubes (2 ½ pounds)
- 2 medium diced onions
- 2 sliced carrots
- 2 sliced celery ribs
- 2 (14 ½-oz.) cans low-sodium fat-free chicken broth
- 1 tsp. dried basil
- 1 tsp. salt
- ½ tsp. pepper
- ¼ cup all-purpose flour
- 1 ½ cups fat-free half and half
- Italian bread bowls
- Fresh celery leaves
Sausage and Potato Soup
- 1 lb. of baked russet potatoes
- ¼ cup butter
- ½ cup chopped onion
- 1 tbsp. chopped fresh thyme
- ¼ cup flour
- 3 cups chicken broth
- 1 pkg. cooked and crumbled pork sausage roll
- 3 cups milk
- ¾ cup (3 oz.) grated Parmesan cheese
- Salt and pepper to taste
Veggie Potato Soup
- 3 cans (14-½ oz. each) vegetable broth
- 6 medium potatoes, cubed
- 1 medium sliced carrot
- 1 chopped large leek
- ¼ cup cubed butter
- 1 minced garlic clove
- 1 tsp. dried thyme
- 3/4 tsp. salt
- ¼ tsp. dried marjoram
- ¼ tsp. pepper
- ¼ cup all-purpose flour
- 1-½ cups half and half cream
- 1 cup thawed frozen peas
Steps
Meaty Potato Soup
- Boil 6 medium-sized russet potatoes. Place them in a pot filled with water and bring it to a boil. Then, let them simmer for 15 minutes or until they're cooked through. Peel the skins off the potatoes and cube them.
- Place several ingredients in a pot. Combine 1 lb. of frozen hash browns, 3 chicken bouillon cubes, 1/2 tsp. of pepper, 1 tbsp. of celery flakes, 1 tsp. of celery seed, and 1/8 cup of diced onion in a pot. Cover the pot in just enough water to cover the ingredients. Add one or two pinches of salt to the water. Boil the ingredients until they're tender.
- Combine the chicken soup and mix in another pot. Combine 2 cans of Cream of Chicken soup and 2 cans of milk in another pot. Stir the mixture until it's smooth.
- Add the potatoes, ham, and garlic salt to the soup. Add the cubed russet potatoes, 1 cup of diced ham, and 1 tsp. of garlic salt to the soup.
- Heat the soup on low for 10-15 minutes. Heat it until the ingredients are blended and cooked through. Taste it to see if it needs more garlic salt or pepper.
- Garnish the soup. Sprinkle ½ cup of shredded cheddar cheese, 4 strips of chopped and fried bacon, and 1/8 cup of chopped green onions onto the soup.
- Serve. Enjoy this hearty soup as a main course or as an appetizer.
Hearty Potato Soup
- Peel and cut 2.5 lbs. of potatoes. Cut the potatoes into ½ inch cubes.
- Combine the first 8 ingredients in a 4 ½-quart slow cooker. Combine the potatoes along with 2 diced medium onions, 2 sliced carrots, 2 sliced celery ribs, 2 (14 ½-oz.) cans of low-sodium fat-free chicken broth, 1 tsp. of dried basil, 1 tsp. of salt, and ½ tsp. of pepper together in the slow cooker.
- Cover the cooker and cook it on high for 3 hours or until the vegetables are tender.
- Stir ¼ cup of all-purpose flour and 1 ½ cups of fat-free half and half together in small bowl.
- Stir the flour and half and half mixture into the soup.
- Cover the cooker and cook for 30 more minutes or until it’s heated.
- Serve. Serve this tasty soup in an Italian bread bowl along with celery leaves for garnish.
Sausage and Potato Soup
- Preheat your oven to 425°F (218°C).
- Peel and scrub 3 lbs. of russet potatoes. Cut the potatoes into 1-inch cubes.
- Bake the potatoes for 45 minutes to 1 hour or until they’re tender.
- Melt ¼ cup of butter in a large saucepan. Place it over medium-high heat.
- Add ½ cup of chopped onion and 1 tbsp. of chopped fresh thyme to the saucepan.
- Cook for 4 minutes or until the onion is tender. Stir the ingredients occasionally.
- Stir in ¼ cup of flour.
- Cook for 1 minute. Continue to stir occasionally.
- Stir in 3 cups of chicken broth. Do this gradually, until the ingredients are mixed.
- Bring to a boil. Cook for five minutes or until the mixture is thickened, continuing to stir.
- Add the potatoes and 1 pkg. of pork sausage roll. The sausage roll should be cooked, crumbled, and drained.
- Stir in 3 cups of whole milk. For a reduced-fat recipe, use 1% or fat-free milk.
- Reduce the heat to medium-low. Continue to cook the soup for 15 minutes or until it’s thoroughly heated. Keep stirring.
- Stir in ¾ cup (3 oz.) of grated Parmesan cheese.
- Add salt and pepper to taste. Stir well.
- Serve. Enjoy this tasty and hearty soup as an appetizer or even as a main course on a cold winter day. This recipe makes 6 servings.
Veggie Potato Soup
- Combine the first 10 ingredients in a 5-qt slow cooker.
- Cover the cooker and cook it on low for 5-6 hours. Cook it until the vegetables are tender -- this could take a bit less or a bit more time.
- Combine the flour and half and half in a small bowl. Combine ¼ cup of all-purpose flour and 1-½ cups of half and half cream together. Cream them until the mixture is smooth.
- Add the creamed ingredients to the slow cooker.
- Stir in 1 cup of thawed frozen peas. Stir the ingredients until they're thoroughly mixed.
- Cover the cooker and cook it on high for 30 minutes. Cook it until the soup has thickened slightly -- this could take a bit more or a bit less time.
- Serve. Serve this delicious vegetable soup with a side of bread or by itself.
This video shows a different recipe to make potato soup.
Tips
- Ensure the potatoes are fully cooked before adding them to the soup.
- If the soup is too thin, add some milk and boil for a few more minutes to thicken it.
- The water that is used in boiling the potatoes will be absorbed, so there should be no need to drain it off.
Warnings
- Keep the temperature on low heat after all the ingredients are combined, or else the soup will scorch.
- When cooking the chicken soup, make sure it is on low heat so you don't burn it.
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