Recipes

[QVCkitty1]

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@ValuSkr wrote:

I would like to find a potato soup recipe without bacon.  Does it exist??

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Well, I don't use bacon, I might add a bit of ham if I have it. Usually, I just dice a bunch of potatoes and onions and cook them in chicken broth. You can add a little corn for a bit of sweetness, but I don't always. I add a lot of pepper and a bay leaf. When the potatoes are done I use the immersion blender and add either some milk or plain Greek yogurt. 

[Leeny]

@Mistreatedbycs 

I just copied your recipe 

[Mistreatedbycs]

@Leeny 

Now make it your own!

Want it a little thicker, take some potatoes out and mash them and put them back in the soup.

Want more flavor?  Bake your ham first with some 7up, brown sugar, cherry juice, pineapple?  

[Skyegirl21]

Potato leek soup is fabulous!  

[Carmie]

When I was a child, we often had potato shop on Fridays.(no meat)   I never had potato soups with bacon or ham until I was an adult.

We always had sliced and chopped hard boiled eggs in the soup.  I still like it this way made with milk, butter and fresh parsley.

[deepwaterdotter]

@Carmie The egg addition sounds tasty, I'm  going to try it next time I make potato soup.

[Sooner]

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@Mistreatedbycs wrote:

Cheddar Potato Chowder

Ingredients
2 cups water  (chicken broth)
2 cups diced unpeeled red potatoes (white potatoes)
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese  (regular cheddar)
1 cup cubed fully cooked ham

Directions

1. In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
2. Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

Here's my changes......I use chicken broth vs water

I actually sautee the onion and celery in butter until soft

I microwave the carrots to soften them

I use regular potatoes

I use whole milk if I have it

I use real cheddar shredded cheese (no reduced fat)

I really don't understand simmering for 10-12 minutes since the potatoes will not be soft/cooked.   You can par boil the potatoes if you want but I just simmer longer.  

I substituted sausage too and it was good.

To get a good soup, you need to really cook that flour with the milk not only to get it thickened but to cook the taste of the flour out of it.

I like more pepper and remember potatoes absorb the salt so you might have to add more after simmering.

Original recipe from Taste of Home

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@Mistreatedbycs That's the way I'd make it too except leave out the cheese!  And you can even do it with just leeks or onions without the other veggies as well.  If it is too thin add some flaked dehydrated potatoes in a pinch. 

[RedTop]

@drizzellla 

Potato soup in this house is usually pretty simple; I cook the potatoes and onions in beef or chicken broth till done, add a can of evaporated milk, and thicken with cornstarch slurry.   I have never added bacon or cheese to potato soup.  

When I lived at home, Mom stretched the pot of potato soup for the 5 of us by adding a can of corned beef and a can of peas.  

[drizzellla]

@RedTop 

Thanks for the tip about adding evaporated milk. I happen to have a can. But I didn't have any heavy cream. So I will use the evaporated milk instead. 

[proudlyfromNJ]

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@RedTop wrote:

@drizzellla 

Potato soup in this house is usually pretty simple; I cook the potatoes and onions in beef or chicken broth till done, add a can of evaporated milk, and thicken with cornstarch slurry.   I have never added bacon or cheese to potato soup.  

When I lived at home, Mom stretched the pot of potato soup for the 5 of us by adding a can of corned beef and a can of peas.  

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@RedTop  This sounds good. I may be trying it. Thanks.