Best 3 My Potato Soup Recipes

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

MY POTATO SOUP

Steps:

• (*The main thing for this recipe is the Parsley! It is very important!*).
• Peel potatoes and cut them into big bite-sized chunks.
• Add the 4 cups of water to a big pot, then add all of the potatoes. Add parsley at the same time -- usually half of a 1.25 oz bottle, about 6 tbs of parsley.
• (*the parsley should be very thick in the pot*).
• Bring to a boil then turn stove down to medium high, let boil for 15 minutes, or until potatoes are "cooked".
• Immediately add the can of cream of chicken and the can of evaporated milk, all of the onions, and 2-3 more tbs of parsley.Don't use the entire 1.25 oz bottle, should be about a tbs left in the bottle.
• While potatoes are cooking, dice the onions, can have big pieces of onions and slices as well -- the onions don't have to be diced into tiny little bits. It is better if the diced onions are bigger dices.
• Let all ingredients cook for about 20-30 minutes on medium or medium low. Halfway through turn down to low-medium. Add salt and pepper, and more butter if needed.
• (*I usually don't eat butter in my bowl, so I usually don't add the butter to the pot, just to the individual bowls, but this, again, is just another idea*).
• (*can replace the cream of chicken with cream of mushroom to make it more of a vegetarian meal*).
• The next day this is even better. I have even thought about cooking it and not eating it till the next day -- but this soup is too irresistable for me to be able to do this!:).