I make a mean potato soup. Everyone who tries it raves about it. I don't have a recipe though. Here's what I do:
Scrub some potatoes, cut them into quarters and boil them. Add chicken bouillon to taste. Add cut up yellow onions and LEEKS. I usually throw in some butter or butter flavoring. Then I gradually whisk in Instant Non Fat Dry Milk ie. dehydrated milk (about two pouches). I also usually mix in some Fat Free Half and Half (or low fat) for additional richness. I usually simmer it slowly over a couple of hours, so the potatoes start to break into smaller pieces but don't completely disintegrate. I generally only add some parsley for additional seasoning. The food simmering together (don't forget the bouillon) is all you need. My version is low fat but you'd never know the difference. However, making it with full fat ingredients would result in an even thicker, richer soup.
I know this isn't a real recipe so anyone with questions, feel free to ask!
Quoting pandamom268:I make a mean potato soup. Everyone who tries it raves about it. I don't have a recipe though. Here's what I do:
Scrub some potatoes, cut them into quarters and boil them. Add chicken bouillon to taste. Add cut up yellow onions and LEEKS. I usually throw in some butter or butter flavoring. Then I gradually whisk in Instant Non Fat Dry Milk ie. dehydrated milk (about two pouches). I also usually mix in some Fat Free Half and Half (or low fat) for additional richness. I usually simmer it slowly over a couple of hours, so the potatoes start to break into smaller pieces but don't completely disintegrate. I generally only add some parsley for additional seasoning. The food simmering together (don't forget the bouillon) is all you need. My version is low fat but you'd never know the difference. However, making it with full fat ingredients would result in an even thicker, richer soup.
I know this isn't a real recipe so anyone with questions, feel free to ask!
Sounds awesome
Need some Time for You? Feeling stressed? Kick back, relax & take a break. If you're a woman who just wants to have fun, here's the place :)
Have printed it out,
Thanks so much ;)
Quoting slw123:Here's my favorite recipe and it has an option for changing it to however many servings you would like to make.
Join us at
Time Out for You
I make a loaded baked potato soup.
DIce potatoes, leaving skin on. Boil in enough chicken broth to cover until tender. While boiling cook a bag of frozen brocolli until tender. Put potatoes through foor processor. Put back in pot and add broccoli and 1-2 blocks of cream cheese depending on the amount of potatoes. Add season all, pepper, garlic & onion powder to taste. Serve with cuth green onions or chives and shredded cheddar. (I serve with real bacon bits also.)
Quoting MamaMandee:Home-Style Potato Soup from the Betty Crocker site!
You Need:
3- medium potatoes (about 1 pound)
- 1 3/4
- cups Progresso® chicken broth (from 32-ounce carton)
- 2
- medium green onions with tops
- 1 1/2
- cups milk
- 1/4
- teaspoon salt
- 1/8
- teaspoon pepper
- 1/8
- teaspoon dried thyme leaves
To Make:
- 1Peel the potatoes, and cut into large pieces.
- 2Heat the chicken broth and potatoes to boiling in the saucepan over high heat, stirring occasionally with a fork to make sure potatoes do not stick to the saucepan. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook about 15 minutes or until potatoes are tender when pierced with a fork.
- 3While the potatoes are cooking, peel and thinly slice the green onions. If you have extra onions, wrap them airtight and store in the refrigerator up to 5 days.
- 4When the potatoes are done, remove the saucepan from the heat, but do not drain. Break the potatoes into smaller pieces with the potato masher or large fork. The mixture should still be lumpy.
- 5Stir the milk, salt, pepper, thyme and onions into the potato mixture. Heat over medium heat, stirring occasionally, until hot and steaming, but do not let the soup boil.
Tips:
large saucepan (about 3-quart size); potato masher or large fork
Make Home-Style Potato Soup as directed. When soup is finished and very hot, gradually stir in 1 1/2 cups shredded Cheddar cheese until it is melted.
If you refrigerated leftover soup and it seems too thick, just stir in some milk, a little at a time, while reheating it.
Low-Fat or nonfat milk can be used for this potato soup, but whole milk makes the soup a little richer and creamier.
Cut green onions into thin slices, using some of the green part. Throw away the tip with the stringy end.
When potatoes are done, remove from heat, but do not drain. Break potatoes into smaller pieces using a potato masher or large fork.
Serves: 5
Crock pot potato soup
5 lbs potatoes, peeled and diced into 1-2" chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp red pepper
2 quarts chicken broth
2- 8oz containers cream cheese
crumbled bacon and green onions or chives for garnish (optional)
directions: use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the crock. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4 hours. (I used high) The potatoes should be intact, but fork tender. I wanted my potatoes to stay in chunks, but you can use a potato masher or a hand held immersible blender to mash the potatoes in the soup.
After mashing potatoes(if you do), crumble both packages of cream cheese, and put lid back on. Cook on high for about 30 more minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion, or chives. Cheddar cheese would be awesome too! 
ETA: I always add a bit of half n half
This sounds super yummy! Can't wait to make it... thanks for sharing!!
Quoting MamaMandee:
Home-Style Potato Soup from the Betty Crocker site!
You Need:
3- medium potatoes (about 1 pound)
- 1 3/4
- cups Progresso® chicken broth (from 32-ounce carton)
- 2
- medium green onions with tops
- 1 1/2
- cups milk
- 1/4
- teaspoon salt
- 1/8
- teaspoon pepper
- 1/8
- teaspoon dried thyme leaves
To Make:
- 1Peel the potatoes, and cut into large pieces.
- 2Heat the chicken broth and potatoes to boiling in the saucepan over high heat, stirring occasionally with a fork to make sure potatoes do not stick to the saucepan. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook about 15 minutes or until potatoes are tender when pierced with a fork.
- 3While the potatoes are cooking, peel and thinly slice the green onions. If you have extra onions, wrap them airtight and store in the refrigerator up to 5 days.
- 4When the potatoes are done, remove the saucepan from the heat, but do not drain. Break the potatoes into smaller pieces with the potato masher or large fork. The mixture should still be lumpy.
- 5Stir the milk, salt, pepper, thyme and onions into the potato mixture. Heat over medium heat, stirring occasionally, until hot and steaming, but do not let the soup boil.
Tips:
large saucepan (about 3-quart size); potato masher or large fork
Make Home-Style Potato Soup as directed. When soup is finished and very hot, gradually stir in 1 1/2 cups shredded Cheddar cheese until it is melted.
If you refrigerated leftover soup and it seems too thick, just stir in some milk, a little at a time, while reheating it.
Low-Fat or nonfat milk can be used for this potato soup, but whole milk makes the soup a little richer and creamier.
Cut green onions into thin slices, using some of the green part. Throw away the tip with the stringy end.
When potatoes are done, remove from heat, but do not drain. Break potatoes into smaller pieces using a potato masher or large fork.
Serves: 5
QOTD 5/17
- ummali
on Sep. 20, 2012 at 10:33 AM