Quick Creamy Potato Soup Recipes

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QUICK CREAM OF POTATO SOUP

This recipe proves you don't have to make a big batch in order to enjoy home-style soup. It's the perfect way to warm up on chilly nights...just add your favorite fresh-baked biscuits or rolls.-Nancy Mosher, Sun City, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9



Quick Cream of Potato Soup image

Steps:

  • In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.

Nutrition Facts : Calories 290 calories, Fat 17g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 521mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 8g protein.

1 medium potato, peeled and cubed
1/2 cup water
1 celery rib, diced
2 tablespoons finely chopped onion
2 tablespoons butter
3/4 cup evaporated milk
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper

CREAM OF POTATO SOUP

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Cream of Potato Soup image

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

CREAMY POTATO SOUP

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

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

Yield 6

Number Of Ingredients 12



Creamy Potato Soup image

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

CREAMY AND HEALTHY QUICK POTATO SOUP

This is a favorite of mine. Light simple, quick to make and very very healthy. I love to serve this as a starter for a dinner party or served in small coffee cups as it makes a great comfort food sitting around the fireplace or watching the games on TV. Some grilled sandwiches and maybe some fries for a simple light dinner.

Provided by SarasotaCook

Categories     Vegetable

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 16



Creamy and Healthy Quick Potato Soup image

Steps:

  • Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
  • Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
  • Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.

4 large potatoes, peeled and very rough chopped
2 medium carrots, peeled and very rough chopped
1 large onion, rough very chopped
5 cups chicken broth
3/4 cup heavy cream (you can use a lighter cream or even milk if you like)
1 teaspoon minced garlic
1 teaspoon butter
1 tablespoon fresh parsley, chopped
1 bay leaf
1 teaspoon dried thyme, chopped
salt
pepper
1 tablespoon cornstarch (optional)
crumbled bacon
chopped scallion
thick slices of baguettes topped with melted gruyere or swiss cheese

DELICIOUS THICK CREAMY POTATO SOUP

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14



Delicious Thick Creamy Potato Soup image

Steps:

  • Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  • Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  • Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  • In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  • Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  • Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  • Sprinkle with grated Parmesan cheese and chopped green onions.
  • Delicious!

4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onion, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
1/3 cup grated parmesan cheese
1 cup full-fat milk (or use 2 cups half-and-half cream)
1 1/2 cups sour cream
1 tablespoon flour
salt & freshly ground black pepper (i use seasoned salt)
1 pinch cayenne pepper
grated parmesan cheese
green onion

QUICK CREAM OF POTATO SOUP

Make and share this Quick Cream of Potato Soup recipe from Food.com.

Provided by Robbie Rice

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Quick Cream of Potato Soup image

Steps:

  • In large saucepan, cook onions in butter until soft.
  • Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.
  • Simmer for 15 minutes.
  • Add milk to saucepan.
  • Puree half of soup and flour in blender.
  • Return to saucepan.
  • Heat through.

Nutrition Facts : Calories 153.7, Fat 6.5, SaturatedFat 3.9, Cholesterol 18.7, Sodium 291.7, Carbohydrate 19.6, Fiber 2.1, Sugar 1.3, Protein 4.9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
3 cups potatoes, peeled and diced
1 cup chicken broth, lowfat okay
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk, lowfat okay
2 tablespoons flour

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