Cream of Potato Soup RecipeA favorite potato soup recipe is this great cream of potato soup recipe. Try several creamy potato soup recipes!
Basic Creamy Potato Soup RecipeOur family favorite cream of potato soup: Ingredients: 1 medium onion, chopped 2 Tbls. butter 4 medium potatoes, peeled and diced 1 cup chicken broth 1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley 1/4 tsp. ground thyme 1/4 tsp. celery seed or 1/2 tsp. celery salt Salt and pepper to taste 1 1/2 cups milk mixed with 2 Tbls. all-purpose flour *Get a fast start on some easy potato soup recipes.  Directions: Sauté onions in butter until soft. In a large pot combine onions, potatoes, chicken broth, parsley, thyme, celery seed or celery salt and salt and pepper. Simmer for 15 minutes over medium-low heat, stirring occasionally. Stir milk/flour mixture into the soup. Put half of the soup into a blender, puree and return pureed soup to the the cooking pot. Simmer, stirring frequently until cream of potato soup is thickened. Serves: 6
Cream of Potato Soup Recipe with BaconIngredients:6 slices center cut bacon 1 cup onion, chopped 4 cups potatoes, peeled and cubed 2 (10.75 ounce) cans cream of chicken soup 2 1/2 cups milk Salt and pepper to taste 1 tsp dried dill weed Fry bacon until crisp; set aside. Drain most of bacon fat, leaving about 1-2 tablespoons in pan. Brown onions in bacon fat over medium heat and add potatoes. Add water to cover potatoes. Cover and cook until potatoes are tender. Pour potato soup into a mixing bowl and mix on meduim speed while slowly adding milk. Continue to mix until smooth. Return to cooking pot and heat to simmering (not boiling). Add salt and pepper and dill weed to taste. Place potato soup into serving bowls and garnish with crumbled bacon. Serves 4
Peppery Cream of Potato SoupIngredients:8 cups water 3 pounds baking potatoes, peeled and diced (about 8 medium) 1½ cups chopped onion 1 medium jalapeno chilie or ¼ teaspoon dried red pepper flakes 1 teaspoon salt ½ teaspoon black pepper 1/3 cup butter ½ cup half-and-half 1 cup 2% reduced-fat milk Chopped fresh flat-leaf parsley Directions: Place the potatoes, onions, jalapeno, salt and pepper in a large cooking pot and fill with water. Bring to a boil. Reduce the heat, and simmer, uncovered, until potatoes are tender. Remove from the heat. Mash potatoes using a potato masher. For a creamier consistency, purée about 4 cups of the potato mixture in a blender. Return the puréed potatoes to the cooking pot. Add butter, cream, and milk; mix well. Season with additional salt and pepper. Place in serving bowls and garnish each serving with parsley. Serves 6
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