I still haven't figured out the search on this new BB.  My DIL wants potato soup today.  Please share your recipe -

Thanks!

Hi this recipe is very good have used it in the past.  

Baked Potato Soup

INGREDIENTS

4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese


DIRECTIONS

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.
Viny

This is our all time fave. As cold as it is today, I think I just may make a pot. I also will add some cooked cauliflower, broccoli or both to this recipe.

Tony Roma's Baked Potato Soup

BEST potato soup recpe

Posted by: Weeddigger Posted on: 1/15/2005 7:53:14 AM

#R5040318

This is my favorite potato soup that I make often for family & company. Sooo yummy!

Tam

ULTIMATE POTATO SOUP Serves 6-8

1# fine chopped bacon

2 celery stalks, small diced

1 med. onion, small diced (or leeks)

3 cloves garlic, minced fine

3 Tbsp butter

1/4 cup flour

8 potatoes, peeled & medium cubed

2 carrots, grated (optional)

6 cups (large can) chicken stock or enough to cover

1 cup half/half, evap. milk or heavy cream

1/2 tsp tarragon

2 tsp parsley (optional)

pepper, to taste

In Dutch oven, cook bacon until done. Remove & set aside. Drain & reserve all except 1/4 cup grease (or use all if using less bacon). Saute celery & onion in bacon grease until onion is clear. Add garlic; cook 1-2 mins. Add cubed potatoes & carrots; toss to coat. Saute 3-4 mins. Return bacon to pot & add just enough stock to cover potatoes, cover & simmer on medium low until tender. In separate pan, melt butter. Whisk in flour; cook 1-2 mins, stirring constantly. Whisk in cream (half/half or evap. milk), add seasonings; bring to a boil then reduce to med. low & cook, uncovered, stirring constantly until thickened. Puree half of soup & return to pot. Adjust seasonings.

This one was posted by Maddymoo. I've made it and it's good.

Suziee

Loaded Baked Potato Soup

1 5 lb. bag red potatoes, the smalled ones(Peeled and chunked)

1 onion chopped

1 stick butter

1 bunch of green onions for garnish

3-4 tsps. flour for thickening

salt, pepper and garlic powder

1 bag Oscar Meyer Real bacon Pieces

2 bags shredded monterey and cheddar

2 cans chicken broth

1 quart whipping cream or heavy cream

Boil potatoes and set aside. Saute' onions in butter. Thicken roux with flour, adding chicken broth and cream. Fold in potatoes and 1 bag of cheese. Add bacon, reserving a little for tops to garnish. Simmer 10-20 minutes.

Maddymoo's Note:   This recipe is a trial and error one I perfected over a year of trying to get a restaurant version. I think it is fabulous and is hands down my sister’s favorite. I add cheese to the soup for richness and a real baked potato flavor. You can also add chives or a dollup of sour cream.

Baked Potato Soup

This has got to be almost the epitome of Southern comfort food.

Servings: 8
Cooking Time: 20 Minutes
Smithfield Product: Bacon

Ingredients:
8 slices Smithfield Naturally Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

Steps:
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions:
Garnish with cheese, bacon and sour cream.

P.S. Paula Deen had one in her last issue that goes into slow-cooker. It looks yummy and simple!

Janes Potato Soup

1 (30 ounce bag) of frozen hashbrown potatoes

3 (14-ounce) cans Chicken Broth

1 Can Cream of Chicken Soup

1/2 Cup chopped onion

Salt and pepper to taste

1 (8-ounce) package cream cheeGarnish: minced green onion

In slow cooker combine potatoes, broth, chicken soup and onion. Season with salt and pepper; cook on low for 5 hours. Add cream cheese and cook 30 minutes more stirring now and then to incorporate cream cheese as it softens and melts.

Garnish with green onion as desired.

Thanks everyone - I think I have most everything here already to throw together a pot this afternoon.  It's so cold I don't want to get out!  Hot pototato soup does sound good - now to decide which recipe to use -

ZESTY POTATO SOUP:

Serves:  2

Effort:  easy

Comments:   This is a pretty rich soup.  Some homemade biscuits taste good with it.

Ingredients: 

4 large potatoes, peeled and cubed

2 c. water

1 t. dried minced onion

1 garlic clove minced

1/2 t. salt

1/4 t. pepper

1 c. milk

4 oz. American cheese, cubed (I used 4 slices of American cheese)

1 (4-oz.) can diced green chilies

2 T. butter

1 cube of chicken bouillon

2 t. minced parsley (I didn't use)

Instructions: 

In large saucepan combine potatoes, water, onion, garlic, salt, pepper.

Bring to boil over medium heat.  Reduce heat.

Cover & simmer for 15-20 min., or until potatoes are tender. (DO NOT DRAIN)

Mash potatoes in liquid until almost smooth.

Add remaining ingredients, cook and stir until cheese is melted.

ENJOY

"It is only possible to live happily ever after on a day-to-day basis"

LADONNA’S POTATO SOUP:

Source:  LaDonna

Effort:  easy

Comments:  on a cold winter’s day, this and some either homemade corn bread or homemade bread is just what is needed to warm you up.  I don’t give exact amounts as it just depends on how many you are cooking for.

INGREDIENTS: 

Potato’s

Onions

Butter or margarine

Milk

Salt

Pepper

Minced garlic

INSTRUCTIONS: 

The way I make just regular potato soup is I peel and dice up how many potatoes I'm going to need.  Don't cut into to small of pieces.  I also dice up some onion to cook with it.

Cover with water and cook potato's til just done.  Don't get too mushy.  Drain off water.

Cover with milk, but in some butter, there again it depends on how much you are fixing.  When it's just Jim and I about a half a stick.  Season to your liking.  I like salt, pepper and a little garlic.

Heat to almost boiling, but DON'T boil.

Quick, simple and you usually have everything on hand.

“Man looks at outward appearance, but the Lord looks within”

HEARTY POTATO CHOWDER

Serves:  4

Source:  LaDonna

Effort:  easy

Comments:    Some nice hot cornbread goes good with this.

Ingredients: 

salt & pepper to taste

1 c. broccoli, chopped fine

2 c. finely chopped onion

5 c. diced potatoes

1 c. finely chopped carrots

1 c. finely chopped celery

3 T. butter

4 c. water

l lb. chopped smoked sausage

4 c. milk

Instructions: 

In pot add all ing. except milk.

Simmer until potatoes & veggies are done. I allowed around 30 min. or so.

Add milk & seasonings to taste.

I used salt, pepper, season salt & chicken seasoning plus.

Heat until milk is hot, but not boiling.

YUM

"Today I can grumble about my health…Or I can rejoice that I am alive"

 We have used Viny's recipe for years! It is excellent!!!

Ellen 

I made Paula deen's Potato Soup yesterday and it was great. So easy! I did put some cooked bacon bits that I had in freezer in it. Sure worth trying.

Marlene

This is the recipe I use.  It makes a lot and I live alone, so I usually cut it in half and I still have lots of leftovers.

I sometimes add some cheese (Velveeta is what I use) just to add a little different taste to it.

Hi, Jane. This is a favorite at our church Soup and Sandwich Suppers. 

 Gaudrey's Cheesy Ranch Potato Soup

5 large baking potatoes, peeled and diced
2 medium onions, chopped
3 cans chicken broth
2 large cans evaporated milk
1 stick butter or margarine
3 packages Ranch Salad Dressing mix (Get the size package that makes 2 cups of salad dressing.)
Nature’s Seasons seasoned salt, if needed
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese

Simmer potatoes and onions in chicken broth, covered, until very tender. Mash with a potato masher, leaving some smaller lumps. Add milk and butter or margarine. Simmer 15 minutes longer, stirring occasionally. Whisk in dry salad dressing mix and taste. If needed, add seasoned salt. Add pepper and 2 cups of cheese. Pour into a crock pot and set on High. When it begins to boil, reduce heat to the Keep Warm setting. Sprinkle remaining cheese on top as a garnish when ready to serve. Makes 1 large crock pot full. If it gets too thick, thin with additional chicken broth.

I made 'Jane's Potato Soup'  from Paula's magazine last weekend. It was fabulous! It made alot, so I had plenty to freeze as well.  The cream cheese really makes it rich and creamy.  You can do so much with this recipe to make it your own. And its so easy and quick! Everyone loved it so I'm sure I'll be making it over and over!

Lisa