Creamy Potato Soup Recipe

What better comfort food than a creamy potato soup recipe. Here are several to choose from.

Ingredients:
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
1/4 teaspoon chicken bouillon powder

Directions:

In a large pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, and chicken bouillon. Simmer until thickened, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Creamy Buttermilk Potato Soup Recipe

Ingredients:

2 pounds whole, small, white or Yukon Gold potatoes
1 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
4 small onions, thinly sliced
3 cups buttermilk
Freshly ground pepper to taste
1 tablespoon dill, coarsely chopped

Directions:

Place potatoes in a medium saucepan, cover with cold water, and add salt. Bring to a boil, and reduce to a simmer; cook until fork-tender, 12 to 15 minutes.

While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and sauté until golden brown and slightly caramelized, 10 to 12 minutes.

Drain potatoes, and let cool briefly. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

Serves 4

Bacon and Sour Cream Soup

Ingredients:

6 medium potatoes, peeled and cubed
1 onion, chopped
1 carrot, grated
4 slices crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh parsley
2 tablespoons butter
3 cups milk
1 cup sour cream
1/4 cup dry potato flakes

Directions:

Place potatoes and chopped onion in a large pot and add enough water to cover them. Bring to a boil, and cook until tender.

Add butter, crumbled bacon and grated carrots. Stir in milk, sour creamm, parsley, and instant potatoes. Return to a slow ri boil. Add salt and pepper to taste. Cover, and simmer on low until until thickened.

Serves 4

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