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.
Ingredients
- 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
- 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
- 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
- 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
Method 1
Method 1 of 4:
Meaty Potato Soup
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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.
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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.Advertisement
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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.
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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.
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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.
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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.
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Serve. Enjoy this hearty soup as a main course or as an appetizer.Advertisement
Method 2
Method 2 of 4:
Hearty Potato Soup
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Peel and cut 2.5 lbs. of potatoes. Cut the potatoes into ½ inch cubes.
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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.
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Cover the cooker and cook it on high for 3 hours or until the vegetables are tender.
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Stir ¼ cup of all-purpose flour and 1 ½ cups of fat-free half and half together in small bowl.
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Stir the flour and half and half mixture into the soup.
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Cover the cooker and cook for 30 more minutes or until it’s heated.
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Serve. Serve this tasty soup in an Italian bread bowl along with celery leaves for garnish.Advertisement
Method 3
Method 3 of 4:
Sausage and Potato Soup
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Preheat your oven to 425°F (218°C).
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Peel and scrub 3 lbs. of russet potatoes. Cut the potatoes into 1-inch cubes.
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Bake the potatoes for 45 minutes to 1 hour or until they’re tender.
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Melt ¼ cup of butter in a large saucepan. Place it over medium-high heat.
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Add ½ cup of chopped onion and 1 tablespoon (14.8 ml). of chopped fresh thyme to the saucepan.
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Cook for 4 minutes or until the onion is tender. Stir the ingredients occasionally.
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Stir in ¼ cup of flour.
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Cook for 1 minute. Continue to stir occasionally.
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Stir in 3 cups of chicken broth. Do this gradually, until the ingredients are mixed.
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Bring to a boil. Cook for five minutes or until the mixture is thickened, continuing to stir.
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Add the potatoes and 1 pkg. of pork sausage roll. The sausage roll should be cooked, crumbled, and drained.
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Stir in 3 cups of whole milk. For a reduced-fat recipe, use 1% or fat-free milk.
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Reduce the heat to medium-low. Continue to cook the soup for 15 minutes or until it’s thoroughly heated. Keep stirring.
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Stir in ¾ cup (3 oz. ) of grated Parmesan cheese.
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Add salt and pepper to taste. Stir well.
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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.Advertisement
Method 4
Method 4 of 4:
Veggie Potato Soup
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Combine the first 10 ingredients in a 5-qt slow cooker. [1] X Research source
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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.
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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.
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Add the creamed ingredients to the slow cooker.
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Stir in 1 cup of thawed frozen peas. Stir the ingredients until they're thoroughly mixed.
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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.
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Serve. Serve this delicious vegetable soup with a side of bread or by itself.Advertisement
Community Q&A
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QuestionWhy can't I use cold water in the soup?Community AnswerPotato soup contains starch. Adding cold water will make the starch clump together.
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QuestionCan I use Silk almond milk instead?Community AnswerYou could, but make sure it is not sweetened. Also, you may need to adjust the quantities a bit to get the same fluidity as you would with milk.
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Tips
- Ensure the potatoes are fully cooked before adding them to the soup.Thanks
- If the soup is too thin, add some milk and boil for a few more minutes to thicken it.Thanks
- The water that is used in boiling the potatoes will be absorbed, so there should be no need to drain it off.Thanks
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Warnings
- When cooking the chicken soup, make sure it is on low heat so you don't burn it.Thanks
- Keep the temperature on low heat after all the ingredients are combined, or else the soup will scorch.Thanks
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About this article
Article Summary
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To make potato soup, boil 6 medium-sized russet potatoes in a pot filled with water for15 minutes. Next, peel the skins off the potatoes, cube them, and put them back in the pot. Add the frozen hash browns, onions, and seasonings and boil the mixture until the veggies are tender. Combine the Cream of Chicken soup and milk in a separate pot, then add the potato mixture, ham, and garlic salt to it. Heat the soup on low for 10-15 minutes until the ingredients are cooked through! To learn more about variations of this recipe, read on!
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