Best Ever Potato Soup Recipes

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WORLD'S BEST POTATO SOUP

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 9

Number Of Ingredients 8



World's Best Potato Soup image

Steps:

  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

BEST CREAM OF POTATO SOUP

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19



Best Cream of Potato Soup image

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

THE BEST-EVER POTATO SOUP

This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor.

Provided by morelhunter

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12



The Best-Ever Potato Soup image

Steps:

  • In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
  • Cover, bring to a boil and cook for about 20 min.
  • until the vegetables are tender.
  • Add the bacon.
  • Mix the flour into the milk until well blended.
  • Add to the soup and stir well.
  • Add the cheese and heat until melted.

1 stalk celery, chopped
1 carrot, finely chopped
1 small onion, chopped
1 tablespoon dried parsley
1 quart chicken stock
1 teaspoon salt
1/4 teaspoon pepper
6 -8 potatoes, cubed
6 slices bacon, cooked and crumbled
4 cups milk
4 tablespoons flour
1 1/2 cups Velveeta cheese, cubed

ABSOLUTELY ULTIMATE POTATO SOUP

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12



Absolutely Ultimate Potato Soup image

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

BEST-EVER POTATO SOUP

Make and share this Best-Ever Potato Soup recipe from Food.com.

Provided by Kim M.

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13



Best-Ever Potato Soup image

Steps:

  • In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
  • Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Garnish with green onions, if desired.

Nutrition Facts : Calories 292.6, Fat 17.6, SaturatedFat 8.8, Cholesterol 46.8, Sodium 934, Carbohydrate 21.4, Fiber 1.8, Sugar 3.7, Protein 12.3

6 slices bacon, diced
3 cups potatoes, peeled and cubed
14 1/2 ounces chicken broth
1 small carrot
1/2 cup onion, chopped
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces Velveeta cheese
2 green onions

BEST CHEESY POTATO SOUP EVER!

I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!

Provided by cori 3

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Best Cheesy Potato Soup Ever! image

Steps:

  • In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
  • Add potatoes and chicken broth.
  • Cover and simmer until potatoes are tender, about 12 minutes.
  • In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
  • Stir in milk and seasonings.
  • Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.

2 tablespoons butter or 2 tablespoons margarine
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
1 dash paprika (optional)
2 cups shredded cheddar cheese

BEST EVER POTATO SOUP (TASTE OF HOME)

I switched this up a bit and added peas and corn with the carrots. I also left the skin on the potatoes. Overall very creamy and good. Recipe courtesy of Taste of Home. Next time I'll skip the Velveeta and add real cheese.

Provided by AmyZoe

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13



Best Ever Potato Soup (Taste of Home) image

Steps:

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

6 bacon, strips diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
14 1/2 ounces chicken broth
3 tablespoons all-purpose flour
3 cups 2% low-fat milk
8 ounces Velveeta cheese, cubed
2 green onions, thinly sliced

THE BEST BAKED POTATO SOUP EVER!

This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!

Provided by Jeanette G

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16



The BEST Baked Potato Soup Ever! image

Steps:

  • Wash potatoes thoroughly and microwave until tender.
  • If you would like you can always bake in a 400 degree oven for one hour or until done.
  • As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
  • Add in your flour to make a roux.
  • Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
  • Reduce your heat and simmer for about 5 minutes.
  • Take your cooled potatoes and peel off the skin and chop up into desired pieces.
  • Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
  • Reduce heat and simmer for about 15 minutes or until it is thick.
  • Garnish with cheddar cheese, crumbled bacon and green onions.
  • ENJOY!

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or 1 cup half-and-half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)

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