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09-08-2019 08:03 PM
09-08-2019 08:14 PM - edited 09-08-2019 08:15 PM
I never followed a written recipe. I peel and boil 4-5 cut up potatoes, just barely covered in water, until soft. Don’t drain...mash them up a bit, but still chunky, and add a package of refrigerated mashed potatoes (I use a Bob Evans brand). Add a 16 oz. carton of half & half. I don’t season until I serve it....salt and pepper to taste, garnish with chopped green onion, shredded cheddar, crumbled bacon....yum!
09-08-2019 08:36 PM
My mom used to make creamed potatoes as a side dish. Cream of potato soup is probably very easy to find on Google.
09-08-2019 08:46 PM
@alicedee wrote:I never followed a written recipe. I peel and boil 4-5 cut up potatoes, just barely covered in water, until soft. Don’t drain...mash them up a bit, but still chunky, and add a package of refrigerated mashed potatoes (I use a Bob Evans brand). Add a 16 oz. carton of half & half. I don’t season until I serve it....salt and pepper to taste, garnish with chopped green onion, shredded cheddar, crumbled bacon....yum!
Close to what I do, too. Never used a recipe.
I cook potatoes in water and reserve some water after cooking to thin if needed. Maybe it's my water but my potato water can be scummy so I use chicken broth in the soup itself and a light hand on the salt.
I add plain dry potato flakes to thicken the soup.
09-08-2019 09:09 PM
I make this a lot (like my mom did). This makes enough for 4 people or a couple of servings for two people. It's not a fancy recipe - just something simple that I grew up with and have made for a number of years.
2 - 3 large white potatoes, peeled and diced
2 stalks celery, diced
1 diced carrot (optional)
1 1/2 cup milk (2%)
1/2 - 3/4 cup water reserved after boiling the potatoes
1 1/2 Tbsp flour
1 1/2 Tbsp butter
Salt/pepper
Chunk of Velveeta or 1/2 cup shredded cheddar cheese
Cover diced potatoes, celery and optional carrot with water and cook over medium heat in large sauce pan until tender (about 10 - 12 minutes). Drain and reserve about 1/2 to 3/4 of the liquid.
Set cook vegetables and reserved water to the side.
Melt butter in large saucepan, add flour and whisk until smooth over medium heat (about a minute or less). Slowly add milk and continue to whisk until thickened - do not boil . Add optional cheese. Reduce heat and add potatoes, celery and carrots if using. Season with salt and pepper/seasoned salt or a little celery salt.
Simmer for 30 minutes. Add reserved water to thin the broth as needed.
09-08-2019 09:41 PM - edited 09-09-2019 10:47 AM
I got this recipe from a cook who used to work at Panera:
4 cups chicken broth
4 cups peeled potatoes cut into bite-sized cubes
1/2 tsp seasoned salt
1/4 tsp pepper
2 stalks celery, chopped
1/2 onion, chopped
8 oz cream cheese cut into chunks
1/4 tsp cayenne pepper (optional)
Saute celery and onion in a little butter.
Boil broth, potatoes, salt, and peppers in large pot on medium heat until tender.
Smash a few potatoes with potato masher to thicken.
Add celery, onions and cream cheese and stir over low heat to melt cheese.
09-08-2019 10:49 PM
I am definitely not a cook so I don't know the receipe, but maybe someone else makes potatoe soup like my Mom did. It was the best I have tasted.
She used a homebone with a lot of the ham on it, condensed canned milk, celery, onions and potatoes. Don't know if there was anything else, maybe butter? Anyway, it sure suprised me when I learned most potatoe soup is potatoes, milk, butter, celery and sure not like Mom's. Of course cheesy potatoe soup has cheese, but Mom didn't make cheesy potatoe soup. I didn't know there was such a thing until I moved from home! Sure miss Mom's cooking.
09-09-2019 10:05 AM
Two easy recipes...one stovetop, one crockpot.
Potato Soup
1 package hash browns, cube type, thaw slightly
1 cup chopped onion
1 14 oz. can chicken broth
2 cups water
Bring above to boil in large pot; then simmer 15 minutes. Then slowly add and stir...
1 can cream of celery soup
2 cups milk
1 teaspoon dry cilantro
Heat over low heat and add 4 oz of Velveeta cheese stirring until blended. Turn to simmer until ready to serve. If desired, top with sliced green onions and bacon bits.
Crock Pot Potato Soup
1 30 oz. package hash browns, cube type
3 14 oz. cans chicken broth
1 10 oz. can cream of chicken soup
1/2 cup chopped onion
Put in crock pot and cook on low 5 hours. Add 8 oz. of cream cheese; cook 30 minutes more. Before serving add 6 slices of crumbled cooked bacon. Top with sliced green onions, if desired.
09-09-2019 10:08 AM
@KathyM23 wrote:I am definitely not a cook so I don't know the receipe, but maybe someone else makes potatoe soup like my Mom did. It was the best I have tasted.
She used a homebone with a lot of the ham on it, condensed canned milk, celery, onions and potatoes. Don't know if there was anything else, maybe butter? Anyway, it sure suprised me when I learned most potatoe soup is potatoes, milk, butter, celery and sure not like Mom's. Of course cheesy potatoe soup has cheese, but Mom didn't make cheesy potatoe soup. I didn't know there was such a thing until I moved from home! Sure miss Mom's cooking.
@KathyM23 I'd look at "AllRecipies" and Recipies dot com. It's highly likely you'll find your mom's soup there. I like both sites.
A lot of ladies use Pioneer Woman for more "homemade" traditional dishes too.
09-10-2019 10:05 PM
My Grandmother was Lithuanian, and she made her potato soup very simply, but was it delicious. Of course she had no recipe, but I made sure I wrote down how she made things. She was such a great cook! She would put cubed potatoes, diced onions carrots and celery and bay leaf in a pot. Cover with water. She added a stick of Oleo, parsley flakes salt and pepper. I also remember sometimes she added barley which I loved. Then simmered it about 30-45 minutes or so. I think people cooked veggies a long time way back when...The broth was rich, the potatoes had broken down.. I do things a little differently, no oleo of course, I use Vegan butter, but only 2-3 TBL, add a little vegetable stock, and use fresh parsley. When I miss her I make this soup and it takes me back to her little kitchen in Northeaster Pennsylvania..and I’m 16 again...
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