When you are looking for a wholesome meal, but don't want to spend hours cooking, these different recipes for potato soup will come to your rescue. You can have this soup by itself, or with a serving of a light, green salad, and some crusty rolls, and it is sure to be as filling as it promises to be.
- 4 potatoes (diced)
- 1 onion (diced)
- 4 tablespoons, margarine
- 1 tablespoon, flour (heaped)
- 4 cups, milk
- Salt, to taste
- Dash of pepper
- Parsley, for garnishing
- Put the potatoes and onions to boil in salted water.
- Melt the margarine in a pan, over a low flame. Add in the flour and cook, until there are no lumps, and the mixture begins to bubble.
- Pour in half the amount of milk, very slowly while constantly stirring the blend.
- Now, add in the potatoes and onions.
- Slightly mash the potatoes and the onions. The soup should be lightly chunky.
- Pour in the remaining milk, and add in the salt and pepper.
- Cook the soup over a medium flame. Stir occasionally.
- Serve steaming hot, garnished with parsley.
- 1 large baking potato
- 2½ cups, chicken stock (low salt)
- ¼ cup, bacon pieces
- 2 cans, Cheddar cheese soup
- Sour cream, for garnish
- Green onion, finely chopped, for garnish
- Wash the potato thoroughly. Dry it and on a high temperature, place the potato in the microwave for about 7-8 minutes.
- Once the potato is baked, and cooled, cut it into ½-inch cubes, with the skin.
- In a medium-sized pan, pour in the cheddar cheese soup, chicken stock and toss in the pieces of bacon.
- Stir occasionally and allow it to simmer on a medium high flame.
- Toss in the potatoes and continue stirring for about 5 minutes.
- Allow the soup to thicken, pour into bowls. Garnish the soup with a dollop of sour cream and then sprinkle some green onions.
- 4 new potatoes (diced)
- 2 cups, new potatoes for garnish
- 2 cups, onions (diced)
- 4 large, leeks (cleaned and sliced)
- 1 cup, leeks (diced into short fine strips) for garnish
- 1 cup, bacon (diced)
- 3 tablespoons, butter
- 3 tablespoons, all-purpose flour
- 3 tablespoons, extra-virgin olive oil
- 1 quart, beef stock
- 1 quart, chicken stock
- 3 tablespoons, white wine
- Salt & pepper (freshly ground), to taste
- 2 tablespoons, chives for garnish
- In a skillet, over medium flame, heat the olive oil.
- Toss in the bacon, and cook.
- Add in the leeks and onions, and continue stirring for 2 minutes.
- Put the salt and pepper, and add the butter.
- Once the butter melts, add in the flour, and stir thoroughly to avoid the formation of lumps.
- Now, pour in the beef and chicken stock while stirring.
- Pour in the wine, and toss in the new potatoes, cooking until the potatoes have softened.
- While the soup is cooking, heat about 3 inches of olive oil in a sauce pan, to a temperature of 350 ºF. Toss in the potato strips, and deep-fry them until they have lightly browned. Once done, place them on a plate lined with a paper towel. Repeat the same procedure for the leeks. Mix a small amount of salt to the potatoes and leeks.
- You may puree the soup if you prefer it to be smooth. Pour it into bowls and garnish it with the potatoes, leeks, and chives.