Potato Soup

my wife puts bacon, onions, potatoes, and chopped clams and milk. that's it and we call it good

This is the Southern Living recipe that is great.

Ingredients
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices.
1 small onion, chopped.
2 carrots, finely chopped
2 (14-ounce) cans chicken broth.
2 teaspoons salt.
1/2 teaspoon pepper.
1 pint half-and-half.
Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices.

Cook everything except half and half until done and potatoes are falling apart. I will use a potato masher to make into smaller pieces. Add half and half and warm. Top with topping before serving.

I made some recently that was delish..usual potatoes, onions, seasoning salt cooked in chicken broth, used stick blender then stirred in 8oz softened low fat cream cheese. Serve with crumbled bacon and shredded cheese. It also freezes well..will separate but does re-blend..just heat slowly and don't boil. Don't use fat free cream cheese..I used Neuchatel.

Merrykalia wrote:
This is the Southern Living recipe that is great.

Ingredients
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices.
1 small onion, chopped.
2 carrots, finely chopped
2 (14-ounce) cans chicken broth.
2 teaspoons salt.
1/2 teaspoon pepper.
1 pint half-and-half.
Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices.

Cook everything except half and half until done and potatoes are falling apart. I will use a potato masher to make into smaller pieces. Add half and half and warm. Top with topping before serving.

EEEEEEEK, that much salt is a danger. Talk with a dietician who knows. Canadian government is coming up with a plan for food producers to put warnings on their products. "Cans" of anything are heavily loaded with salt.

:C

Little Kopit wrote:

Merrykalia wrote:
This is the Southern Living recipe that is great.

Ingredients
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices.
1 small onion, chopped.
2 carrots, finely chopped
2 (14-ounce) cans chicken broth.
2 teaspoons salt.
1/2 teaspoon pepper.
1 pint half-and-half.
Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices.

Cook everything except half and half until done and potatoes are falling apart. I will use a potato masher to make into smaller pieces. Add half and half and warm. Top with topping before serving.

EEEEEEEK, that much salt is a danger. Talk with a dietician who knows. Canadian government is coming up with a plan for food producers to put warnings on their products. "Cans" of anything are heavily loaded with salt.

:C

Instead of cans of broth, I would replace with Campbells sodium reduced broth in the tetra pack. Think I will try this recipe on the weekend. I bought broth today.

If I'm going for potato soup it is going to be pure comfort food, so, I'm a loaded baked potato soup kind of guy.

Loaded Baked Potato Soup

ingredients

6 large baking potatoes
1 large onion
1 quart chicken broth
3 cloves garlic
1/4 cup butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheddar cheese, for sprinkling


directions


Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.

Super_Dave wrote:
If I'm going for potato soup it is going to be pure comfort food, so, I'm a loaded baked potato soup kind of guy.

Loaded Baked Potato Soup

ingredients

6 large baking potatoes
1 large onion
1 quart chicken broth
3 cloves garlic
1/4 cup butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheddar cheese, for sprinkling


directions


Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.

Oh yeah. That's what I'm talking about!

Super_Dave wrote:
If I'm going for potato soup it is going to be pure comfort food, so, I'm a loaded baked potato soup kind of guy.

Loaded Baked Potato Soup

ingredients

6 large baking potatoes
1 large onion
1 quart chicken broth
3 cloves garlic
1/4 cup butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheddar cheese, for sprinkling


directions


Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.

Okay this looks absolutely delicious. I have everything except the sour cream so I'm going to put that on my shopping list and then give it a try.

Roy&Lynne wrote:
Okay this looks absolutely delicious. I have everything except the sour cream so I'm going to put that on my shopping list and then give it a try.

If you have some plain greek yogurt, you can substitute for the sour cream.

That Loaded Baked Potato Soup sounds really good as is or with clams.