What is a good potato soup recipe??? I need it to be simple also.?

Question

I like it cheesy and it has to be like a chowder.

Answer 1

Hence the name, it came from my Grandma so you know it is good!

Grandma Joan’s Potato Soup

10-12 med. potatoes

2 TBSP butter

¼ c. flour

2 c. milk  

2 tsp. pepper

1 small onion, chopped

4 oz. cheese whiz (1/2 jar) (or Velveeta)

Peel and chop potatoes into bite-size pieces.  Cover in large pan with water.  Bring to a boil.  (Aprox. 15 min into the boil add the chopped onion).  While potatoes boil, melt butter in another pan then add flour to make a rue.  Slowly whisk in milk until you get a creamy white sauce.  Add pepper.  Let sit on medium low to thicken.  When potatoes and onion are cooked to preference, add cheese whiz to water mixture and mix well.  Add white sauce and let all re-heat before eating.

Answer 2

I love this potato soup recipe:

4-5 red skin potatoes

1 large leek

1 large yellow onion

4 cups half and half

2 cups chicken stock

1 tablespoon chopped garlic

2 tablespoons butter

1 tablespoon olive oil

2 tsp. salt

1 tsp. black pepper

1/2 tsp. nutmeg

1 tsp. white sugar

1 cup Instant Potatoes

Dice and boil potatoes until tender (do not peel).  

Meanwhile, use a sautee pan to sweat 1 diced yellow onion, garlic, and about 2 cups. chopped leeks.  

(Before putting the chopped leeks into the sautee pan, make sure to soak them in a bowl of water for about 5 minutes, drain.)

While the veggies are sweating, add sugar and salt and continue to gently sweat until the potatoes are cooked.

Drain potatoes and smash them in the pot.  Leave them chunky.

Add chicken stock.

Add veggies from the sautee pan.

Stir.

Bring to a boil then reduce heat to medium-low.

Stir in cup of Instant Potatoes and once fully incorporated, add half and half and butter.

Add nutmeg and black pepper.

Stir and let simmer for about 25 minutes, stirring often.

If soup gets too thick, add water 1 cup at a time, stirring.

Add more salt to taste.

Serve with chopped green onions as a garnish!  And crusty bread.

Answer 3

Ultimate Potato Soup --

"This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!"

INGREDIENTS

6 cups diced potatoes

3 stalks celery, diced

1 cup chopped onion

3 (14.5 ounce) cans chicken broth, divided

4 cups half-and-half cream

6 tablespoons butter, melted

6 tablespoons all-purpose flour

4 cubes chicken bouillon

1/2 teaspoon ground black pepper

DIRECTIONS

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.  

Answer 4

EASY POTATO SOUP  

1 sm. onion, chopped

4 med. potatoes, diced

1 c. shredded carrots or sliced celery

1 c. water

2 c. milk

3/4 tsp. salt

Dash of pepper

1 or 2 tbsp. butter

Boil onion, potatoes and carrots in water for 15 minutes or until potatoes are tender. Stir in milk, salt and pepper. Heat until hot but do not boil. Makes 4 servings. (I usually double the recipe and add a couple of dashes of Natures Seasonings. Very delicious!)

Answer 5

I love instant potatoes!!! I boil my potato chunks in water that just covers them.  Then when tender, I put in 1-2 c milk (depending on how thick i want it) and some instant potato flakes.  You can get the 4 cheese kind, garlic, or plain.  Then I add corn, and bacon pieces and sometimes ham or sour cream....  MMMMMM  You can totally adjust it for your likes....it's fast and easy!!