Best Homestyle Potato Soup Recipes

Homestyle Baked Potato Soup image

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

3 medium potatoes
8 bacon strips, diced
1 medium onion, chopped
1/3 cup all-purpose flour
6 cups chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups heavy whipping cream
1 cup shredded cheddar cheese
1/2 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., In the drippings, saute onion until tender. Stir in flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. , Peel and cube potatoes; add to soup. Add bacon. Stir in cream; heat through (do not boil). Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, onions and bacon if desired.

Nutrition Facts :

Homestyle Potato Soup image

Provided by Tish Young

Time 3h

Number Of Ingredients 17

8 potatoes
3 carrots, chopped
1 onion, chopped
1 clove garlic (optional)
3 dash(es) olive oil, extra virgin
1 chicken bouillon cube
2 stalk(s) celery (optional)
1/4 tsp savoury
2 pinch celery seed
2 pinch basil
1-2 bay leaves
2 pinch thyme
1/4 tsp parsley
2 c water
1/2 Tbsp butter
2 Tbsp flour
1 c milk

Steps:

1. Peel the potatoes and carrots. Chop. Set aside carrots. Chop up onion.
2. In a soup pot or slow cooker, add the olive oil and onions, and garlic. Add in the potatoes.
3. Add all the spices and the bouillon cube in with the water. Allow to cook over low-med heat for 1 hour. Salt and pepper to taste.
4. Scoop out a cup of potatoes, once soft, and mash them. Re-add this to the soup pot. Now add the carrots. Cook for another hour.
5. At this point, add in the milk and mix.
6. Melt the butter and make a rue with the flour. While mixing, add in the soup stock to the flour mixture and mix until smooth. Pour into your soup pot and mix until thickened.