Potato soup shared by Pat Benetar at EE

[Cheesy FL-Vol]

Notes following the recipe were hers.


Crockpot potato soup-

8 cups cubed and peeled potatoes
1/2 cup chopped onion
3 cans (14-1/2oz. each) Fat Free Chicken Broth
1 can Cream of Chicken Soup, undiluted
1/4 tsp black pepper
1 package (8oz) Cream Cheese
1 package or jar of Bacon Bits

Put all in crock pot, mix, and allow to cook on low for 8-10 hours....or you can cook on high for 5-6 hours

I let the cream cheese sit out on the counter for a few hours so it can soften up before I use it...it makes it easier to handle if I do that.

When done, you can serve with sour cream, cheddar cheese, and chives on top of soup...sometimes I will throw some cubed ham in the soup if I have some leftover.

Edit*...if you would like the soup to be a little thicker, you can add some instant potato flakes to it at the end of the cooking time...I've done that...I just pour in a little at a time, stir, let it cook for a few minutes until it gets thick enough to my liking.

[Apple]

Here are a couple different potato soup recipes as well...
Apple's Potato Soup
Ok, so I'm still trying to get a good, easy potato soup. This is the one I made last time DS was sick--it was pretty good, but not yet perfect. It is my favorite so far, I just threw stuff I had in the fridge/pantry to make it since I couldn't leave the house--total experiment, I'd never used instant potatoes for soup before.

about 4 cups water to start, plus extra to reach desired consistency
1 can cream of chicken
1 can cream of broccoli
8 oz cream cheese
cubed raw potatoes (I never measure, I just throw however many I want in there until it looks good) I had some frozen cubed red potatoes--they worked.
1 package sour cream & chives instant mashed potatoes (a 4 serving size bag--more would make more soup) (I'm sure plain instant potatoes would work--just add some chives or onions while cooking, sour cream toward the end for the flavor)

Start by heating the 4 c of water on the stove, when hot, add instant potatoes, cream soups, cream cheese, and potatoes. Stir well, adding more water to thin the soup out a little (again, I never measure, just go by personal taste--I like potato soup thick though). Leave on the stove to simmer--low to med low heat--for over an hour (if you don't cook it long enough it will have a grainy texture. That will go away. I had time so I cooked it for about 90 minutes, stirring occasionally)
When it's done I sometimes add a little shredded cheddar cheese.
**milk might make it a little richer/creamier too, but I don't think I used any
You can also add a can of cream of celery soup, but make sure you can cook it long enough to for it to break up and smooth out.

ETA: Since I posted this, I've played with the soup even more. I like to add cooked/crumbled bacon. I've also tried a can of cheese and broccoli soup and that turned out well. I've just gotten to the point where I add what sounds good, haven't had a bad batch yet

[Apple]

And here is Jan's Potato Soup Recipe that she posted in response to mine

Brown in the bottom of a large heavy pot 1 lb bacon and 1 medium onion. Drain well. Par boil 3 lbs potatoes (russets are best) and 4 stalks celery for 15 minutes. Drain well. Combine in the large pot, add, 1 gallon milk, one pint heavy cream, 1 tsp garlic powder, 1Tlbs black pepper, 1 tsp salt, and1 Tlbs butter (no margarine). Bring to a simmer and cook until thickens (about 3 hours on low). Serve over shredded sharp cheddar cheese with crusty bread.
**Use a very large pot for this recipe!

[Apple]

From Miss Rigby...
I cut the rest of the ham off the bone yesterday and cubed it. It's going into Mexican Potato Soup for supper tonight. It tastes better if it's made one day and served the next, but since it's cool and rainy today... It calls for canned cream of potato soup, and I have a coupon for 4 cans of soup for only 40 cents off, but it will be doubled, so I'm pretending that it's a good deal. I wish somebody would make a store brand!

Mexican Potato Soup (serves 6)
3 cans cream of potato soup
3 cups milk
1 cup shredded pepperjack cheese
1 small can chopped green chilies
1 can whole kernel corn, drained, or
1 cup frozen corn
2 cups cubed ham

Blend soup and milk, mix in all other ingredients. Simmer over very low heat, stirring frequently, until cheese melts.

Skip salt and pepper! The soup already has more than enough sodium, and the pepperjack and chilies provide plenty of spice. Like I said, it's better the next day, but it probably won't last that long. We like it with corn bread.

[Apple]

From Searching4truth...

I have a recipe for potato soup that I got from the now-defunct "A Real Life" magazine. It happens to be a vegan recipe, but you could probably substitute milk for the water, add diced ham or cook the onions, celery and garlic with some bacon if you want a meatier taste. I'm not vegan, but I do like this recipe just the way it is. It's pretty economical, too, since it calls mainly for vegetables and herbs. You may also leave the kale out, or substitute another green leafy veg.

Kale-Potato Soup

1 lg. Onion, chopped
2 stalks Celery, chopped
3 cloves Garlic, minced
1 T. Olive Oil
2 lbs. potatoes, chopped, skin on
3 c. water
Bay Leaf
3/4 t. salt, 1/8 t. pepper, 1/2 t. dried thyme, 1/8 t. rubbed sage
3 leaves Kale, chopped
1 t. oil

Cook onion and celery in 1 T oil 5 to 10 minutes. Add garlic and cook 2 minutes more. Add water, potatoes, and bay leaf. Cover and simmer about 30 minutes, or until potatoes are tender. Remove bay leaf and puree potatoes (in food processor for the smoothest texture, or using a potato masher right in the pot). Put potatoes back into pot, along with salt, pepper and herbs. Steam-saute kale in oil and a bit of water in separate pan until tender. Add kale to soup pot and cook 5 to 10 minutes more to allow flavors to mingle.

This is cheap, easy and tasty.

[Apple]

morrobaymom
Message #17
02/25/10 11:14 AM

Thanks! The store is Cookie Crock, which every week has three coupons on the bottom of the front page of their flier, and this week one coupon is for 5 lb. bags of potatoes at 10 cents, limit one, with an additional purchase of ten dollars. The staff there has actually encouraged me to "be sure to come back" and use more coupons on a second or third trip during the week. We have three grocery stores in town, and Cookie Crock is the newest. They're trying to glean more customers from the other stores in town. Know what? It works! LOL!

Creamy Chicken and Potato Stew -- Big Batch Recipe

1/4 cup light olive oil, canola oil, or margarine melted
4 large, fresh, boneless skinless chicken breasts, cubed
6-8 medium potatoes, skins on, washed and cubed
2 cups chopped, fresh celery
1 medium yellow onion, chopped
1 (16 ounce) bag frozen peas
2 cups sliced, fresh mushrooms (optional)
1 teaspoon tarragon leaves or 1/2 teaspoon thyme leaves
1/2 cup white wine
sea salt and freshly ground pepper to taste
2 cans condensed cream of chicken soup (or 3 cups of home made)
1 teaspoon lemon zest (optional, but makes it really yummy!)

This goes together very simply. In a large pot, brown diced chicken meat in oil or melted margarine over medium heat. Add vegetables, seasonings, white wine and stir well to combine. Reduce heat to low, cover and "steam" for 10-15 minutes. Stir, replace pot lid and "steam" for an additional few minutes until the potatoes and vegetables are tender. Stir in the cream of chicken soup, coating all cooked ingredients. Replace pot lid and cook a few minutes longer over low heat until the creamy sauce starts is bubbling. Remove from heat and serve with a tossed salad on the side. This makes a BIG pot of stew, enough for two dinners and a few individual lunches in our household. My guys LOVED it last night!

[Apple]

morrobaymom
Message #29
03/02/10 09:19 PM

Potato and Broccoli Chowder

1 stick (1/2 cup) butter or margarine
2 cups finely diced, fresh celery
4-5 cups diced, fresh broccoli, including stems
6 cups (the equivalent of above recipe) cooked potatoes, lightly chopped
Sea Salt and freshly ground pepper to taste
4 cups water
remainder of imitation crab mixture from above recipe (1-2 cups)
1 tablespoon unbleached, all purpose flour
1 cup milk

In a large, nonstick pot, melt butter or margarine over medium heat. Add celery and broccoli and saute until vegetables are tender. Add salt, pepper, water and remainder of imitation crab meat mixture. Bring to a low boil, stirring occasionally for up to 10 minutes. Reduce eat to low. Whisk together flour and milk; stir into bubbling chowder and simmer, stirring regularly, for an additional few minutes. Turn off heat and serve. Top with croutons if desired. Makes about 8 bowls of chowder.

[Honeylioness]

**Note: this recipe has no set amounts, as it is all proportional so you can make it for one or for 10 people**


Creamy Potato and Leek soup with roasted garlic


Yukon Gold potatoes
1 Large leek
chicken broth (or water and 1 bouillon cube per cup)
Garlic

Remove the green top of the leek. Slice the white stalk lengthwise and wash with cool water to clean. Cut into even slices.

In a large pan heat a bit of olive oil. Add the leeks and with the heat at medium or lower, let them soften and wilt.

Wash the potatoes. I prefer them with the skin, but you may peel them if you wish. Yukon's work the best as they have the creamiest consistency - other varieties can be too "mealy". Cut the potatoes into evenly sized pieces.

Add the potatoes to the pot, then add the broth/water until the potatoes are just covered. Place the lid on the pot and with the heat at medium, simmer until the potatoes are fork tender.

Meanwhile, peel garlic cloves to taste (I use 3-4 per batch of soup). Place them in a small pan with several pats of butter over low heat. Keep an eye on them but they and the butter should toast and become a nutty brown.

When the potatoes are done add the roasted garlic cloves to the pot. You can either use a stick blender or food processor to puree the contents of the pot into a creamy consistency. IF the mix is a bit heavy you can add more chicken broth.

I top mine with either small slices of toasted garlic bread or sautéed shrimp.

Because there is no milk or cream it stores and reheats wonderfully without “breaking” as most dairy based soups will.