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Potato Soup Recipes

Here is a collection of potato soup recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite potato soup recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Creamy Potato Soup

  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, grated
  • 1/2 cup butter or margarine
  • 2 tbsp. all-purpose flour
  • 4 cups milk
  • 1 can cream of mushroom soup
  • 1/2 cup shredded cheddar cheese
  • 6 large potatoes, diced and cooked (about 8 cups)
  • 1 tsp. seasoned salt

Sauté onion, celery, and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes, and seasoned salt. Mix well. Cook and stir until cheese is melted and soup is heated through.
yield: 10 - 12 servings or 3 quarts

Potato and Barley Soup

  • olive oil
  • 1 cup chopped onions
  • 3 cloves crushed garlic
  • 3 cups peeled and chopped potatoes
  • 2 large sliced carrots
  • 3 chopped celery stalks
  • 1 chopped parsnip
  • 2 bay leaves
  • 1 cup tomato juice
  • 3/4 cup barley
  • 4 cups vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram

Lightly coat the bottom of the soup pot with olive oil. Add onions, garlic, and potatoes and saute for 5 minutes, stirring occasionally. Add all the rest of the ingredients and simmer for 30 minutes until the barley and vegetables are tender. Stir occasionally. Season to taste.
This potato soup recipe will serve 6 to 8.

Cream of Onion and Potato Soup

  • 4 onions
  • 4 medium potatoes
  • 3 cups scalded milk
  • 1 cup potato water
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley
  • salt and pepper

Boil the onions and potatoes together until tender. Drain and save the water. Run the potatoes and onions through a coarse strainer. In a saucepan combine the milk, potato water, and butter to make a white sauce. Add the potato and onion pulp. Season with chopped parsley, salt, and pepper. Heat while stirring. Serve with croutons.
This potato soup recipe will serve 6 to 8.

Leek and Potato Soup

  • 1-ounce butter
  • 1 pound leeks (sliced)
  • 1 pound of potatoes (sliced)
  • 1-pint stock or water
  • salt and pepper
  • 1/2 pint milk
  • 3-4 tablespoons cream
  • paprika pepper

Melt butter in a soup pot and fry potatoes and leeks (save a few leek slices for garnish) for 10 minutes, over low heat, with the lid on. Shake the pot occasionally to prevent vegetables from sticking. Add stock and bring to a boil. Season with salt and pepper to taste. Simmer for about 30 minutes. Run soup through a sieve and return to pan with the milk. Re-heat. Add cream.
This potato soup recipe makes 6 servings. Garnish with leek slices and paprika pepper.

Potato Corn Chowder

  • 2 teaspoons margarine
  • 2/3 cup chopped green onions
  • 1 tablespoon flour
  • 3 cups vegetable stock
  • 3 1/2 cups peeled and diced potatoes
  • 1 large bay leaf
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon white pepper
  • 10 ounces frozen yellow corn kernels
  • 3 ounces grated, sharp cheddar cheese
  • 2 1/2 cup milk
  • 4 ounces chopped mild green chilies (well drained)
  • finely chopped fresh chives for garnish

Melt margarine in a soup pot over medium heat. Add green onions and cook while stirring, until soft. Add flour and cook while stirring until well mixed and lightly brown (about 30 seconds). While stirring, gradually add stock until the mixture is well blended. Add potatoes, bay leaf, mustard, marjoram, and pepper. Bring to a boil and then reduce heat to a simmer. Cover and cook for about 15 minutes stirring frequently to prevent the potatoes from sticking. Add corn and cook for an additional 5 minutes. Discard the bay leaf. Add cheese, milk, and green chilies. Heat while stirring until the soup comes to a simmer. Serve garnished with fresh chives.
This potato soup recipe serves 6.

Cream of Potato Soup

  • 8 ounces peeled potatoes
  • 1 large onion
  • salt and pepper
  • bay leaf
  • 1-pint white stock or water
  • 1-ounce butter
  • 1-ounce flour
  • 1/2 pint milk
  • 2 tablespoons cream
  • cayenne pepper
  • watercress

Simmer the potatoes and onions with seasoning and bay leaf in the stock until the vegetables are soft. Run through a strainer. In a saucepan over low heat combine the butter, flour, and milk to make a white sauce. Add the potato puree. Stir in the cream. Season to taste and serve with a garnish of cayenne pepper and chopped watercress.
This potato soup recipe will serve 4.

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