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Subject: Potato Soup


From: rdyoung[at] (Bob Y.)
Date: Sun, 02 Aug 1998 20:49:24 GMT
Has anyone frozen the German-style potato-leek soup? Does it hold up?


From: Carmen Bartels <caba[at]>
Date: Tue, 4 Aug 1998 22:01:18 GMT
I do not know what kind of recipe you use but the (once swiss, but now
much changed) recipe I use was eatable after freezing.
But it seemed that I cooked the soup too long before freezing because
it was rather mushy.

who will try to just heat the soup for 10 minutes next time and not
getting it into rolling boil


From: harper[at] (Emily Harper)
Date: 12 Aug 1998 02:57:25 GMT
Potato Chicken Soup

In large saucepan brown 6 slices chopped bacon.  Remove bacon and pour 
off grease except for about 1 tablespoon.  Slightly cook 2/3 cup 
chopped onion. Peel and dice 2 medium-sized potatoes. Add to onions 
along with one cup water.  Add salt to taste.  Cook covered 10 minutes 
or until potatoes are done.  Add 2 1/2 cups milk and 2 cans Cream of 
Chicken Soup - undiluted.  Heat Through, But Don't Boil!  Garnish with 
reserved bacon and parsley.


From: Bill Sykes <Bill_Sykes[at]>
Date: Thu, 13 Aug 1998 10:24:12 +1000
Sorry no bacon in this...but an Aussie style soup.

1 1/2 lb potatoes, peeled and sliced
1 quart (imperial) mutton stock
1 stick celery, sliced
1 1/2 oz butter
2 small onions, sliced
pepper and salt

Boil onions, potatoes and celery in the stock for 1 hour. Strain and rub
through seive (I'd strain and put in blender, processor) if too thick add a
little milk.
Add butter and season to taste. Re-heat and add finely chopped parsley. cook
for about 10-15 minutes.
So what is mutton stock I hear??well its usually made from sheep bones and
poorer cuts of could use lamb if available..just bones etc.if
possible...but I really can't see why you couldn't use any available stock..or
even add a little fried bacon if desired.


From: Donald Keen <drkeen[at]>
Date: 7 Nov 1998 19:32:22 GMT
  *  Exported from  MasterCook  *

                        Potato Soup, Peasant Style

Recipe By     : © 1995 Cole Group, Inc.
Serving Size  : 6    Preparation Time :0:00
Categories    : Hungary/Hungarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter or bacon drippings
   2      tablespoons   flour
   3      medium        potatoes
                              peeled and cut into small cubes
   1      teaspoon      Hungarian paprika
   1                        carrots
                            cut into small cubes
     1/2                   onion -- minced
     1/2  small         tomato -- minced
     1/2  small         green pepper
                            seeded, deribbed, and minced
                           Salt -- to taste
   2      quarts        water

In a large saucepan over medium heat, melt butter. Add flour and cook,
stirring constantly, until well blended and lightly golden (about 3
minutes) Add potatoes, paprika, carrots, onion, tomato, pepper, and salt;
stir well. Add the water and bring to a boil. Reduce heat, cover, and
simmer until vegetables are tender (about 25 minutes).

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Ladle into soup bowls and serve immediately.

NOTES : Yield: 6 servings.
Nutr. Assoc. : 222 0 0 0 1032 0 0 0 0 0 0 0 0
From "Don's Spicy Kitchen."


From: TheHammer <nobody[at]>
Date: Sat, 30 Jan 1999 12:51:07 -0600
Can someone share a good potato soup recipe with me?



From: deer <wdcreek[at]>
Date: Tue, 2 Feb 1999 12:49:19 -0600
Potato Soup

6 medium size baking potatoes
1/2 cup chopped onion
4 tablespoons butter
3 tablespoons flour
4 cups of milk
dash of whorchestershire sauce
dash of hot sauce or cayanne pepper
salt and pepper to taste
1 teaspoon of dill weed
2 cups of keilbasa or smoked sausage(cubed)

Scrub potatoes, poke them a few times with a fork
( so the don't explode in micro), cook them in the micro
 for about 7 minutes, til they are soft. Let them cool for
 a few minutes, then peel them (or leave skins on),
cut then into bite size chunks. Saute the potatoes and onions
in the butter, til onions are soft. Then sprinkle in the flour.
Mix very well. Start adding the milk in slowly, stirring constantly,
as if you were making a roux. After all the milk has been added,
season. Add cubed keilbasa. Simmer until all is hot, stir often,
do not boil.

Enjoy.....this is my dad's favorite


From: Fradybunch <fradybunch[at]>
Date: Tue, 2 Feb 1999 13:58:16 -0500
Here's our favorite.  We have it about once a week!


2 T oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c chopped onions
1 t Thyme
3 T flour
3 large potatoes
2 c milk (whole milk works best)
2 c chicken broth (boullion works fine)
salt to taste
black pepper to taste
1 c cheddar cheese, shredded


Heat oil over medium heat in heavy saucepan.  Add carrots, celery, onions
and thyme.  Heat until softened, about 2 minutes.  Add flour.  Stir about 2
minutes.  Add milk and chicken broth.  Stir to blend ingredients.  Peel and
cut potatoes into cubes and add to soup.  Cook until potatoes are done,
stirring frequently, as mixture will stick to pan if not careful (about 20
minutes).  Add salt, pepper and cheese.  Cook until cheese melts.

Makes 4 large servings.


From: harryd[at] (Harry A. Demidavicius)
Date: Wed, 03 Feb 1999 01:23:43 GMT
TheHammer wrote:
>Can someone share a good potato soup recipe with me?

Hoo Boy! How do you share Life?
everybody has a recipe that they believe rules.

Here's what we do:

Make up a batch of super rich [extra butter &amp; milk], mashed potatoes.
Sautee chopped onions until soft, limp &amp; translucent.
Remove most of them but leave a few to continue to the Black burnt
Restore a few dried cepis, or whatever they are called in your area.
Assemble into a chicken stock [synthetic OK in a pinch].
Add a [light] touch of curry - seems to work magic.
towards the end of about 20-30 mins of assembled bubbling, turn off
the heat &amp; stir in a little milk [for colour &amp; texture].
Oh, salt &amp; pepper to taste.

Comes out great! Looks like you have slaved away all day. But if
caught by surprise, you can knock this off in 40-45 mins. So stand
there and look exhausted; take your bows.


From: sf[at] (sf)
Date: Wed, 03 Feb 1999 04:27:23 GMT
Since you didn't include a real email address so that I could email
you privately, I'll say this publicly.... I don't need to hear from
anyone grossed out by this, I wouldn't have posted it if I'd had the

However,  Costco has the BEST dehydrated potato soup (Bear Creek)!
Just add water, heat and it's the best tasting potato soup I've ever
had.  To top it all off, it's actually spicy, not bland!  I usually
stay away from processed mixes because they are too salty or have some
other taste I don't like, but I could be stranded in the next SF
earthquake with a can of this soup, water and survive very happily
(for a short time).  

In fact, since I'm putting in long hours at work, my husband IS
surviving on it .... although he's finally learning how to cook out of
self defense and boredom with his small repetior of meals ....
(praise the lord and pass the butter!)


From: maureen gill <gill-lang_maureen[at]>
Date: Wed, 03 Feb 1999 11:35:54 -0500
Here is a good one...
Baked Potato Soup [Blue Owl Restaurant “Keepsakes” Cookbook with
4 large baking potatoes (not enough! 8 is better)
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp. salt (This makes it too much, see chicken base)
1/2 tsp. pepper (I need more)
4 green onions, chopped (I used the whole bunch)
12 slices bacon, cooked and crumbled
1 1/4 cups (5 oz) shredded Cheddar cheese
1 8 oz. carton sour cream
1 heaping tbs.. chicken base (this is very salty.  I used a little more
than listed and left out the salt)

Wash (scrub) potatoes and prick several times with a fork.  Bake in foil
in a preheated 400 degree oven for 45 min. to 1 hour or until done.  Let
cool.  Cut potatoes. Melt butter in a heavy sauce pan over low heat.
Add flour, stirring until smooth.  Cook 1 min., stirring constantly.
Gradually add milk.  Cook over medium heat, stirring constantly until
mixture is bubbly.  Pour into crock and then Add potato cubes, salt,
pepper, green onions, crumbled bacon, Cheddar cheese, and chicken base.
Cook until thoroughly heated.  Stir in sour cream.  Add extra milk if
necessary, for desired thickness.  Garnish with additional bacon if
desired. Yield 10 cups  I am sorry I do not have a time.  This is my mil
recipe and I'm unsure of the exact instruction but she does cook it in
the crock and it is absolutely fantastic.


From: ladibugz77[at] (Ladibugz77)
Date: 3 Feb 1999 19:19:10 GMT
maureen gill wrote:
>Here is a good one...
>Baked Potato Soup [Blue Owl Restaurant “Keepsakes” Cookbook with Grandmas

With the exception of "1 heaping tbs.. chicken base", that recipe is very
similiar to the following recipe which is from

Baked Potato Soup  /  Black Angus

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1-1/4 cup cheddar cheese, shredded
8 oz. sour cream

Preheat oven to 400o.
Wash, dry and prick potatoes with fork; bake for 1 hour or until done.  When
cool, cut in half lengthwise; scoop out pulp and set aside.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth;
cook 1 minute, stirring constantly.  Gradually add milk, cook over medium heat,
stirring constantly until mixture is thickened and bubbly.  Add potato pulp,
salt, peppers, 2 Tbsp. green onion, half of the bacon, and 1 cup cheese; cook
until thoroughly heated.  Stir in sour cream; add extra milk, if necessary, for
desired consistency.
Serve with remaining green onions, bacon and cheese.


From: "Judie Byrd" <askjudie[at]>
Date: Tue, 2 Feb 1999 16:53:37 -0600
In response to the potato soup request:
This is from and it is not only the best tasting
but also the easiest potato soup you will ever make!  It is make from
leftover mashed potatoes!  YES! Simply put them in a large saucepan and add
enough milk to make of soup consistency, mashing with a whisk as you add the
milk.  Taste and correct salt and pepper. Just before serving, you may add
grated cheddar cheese, if desired.

It does help to have good mashed potatoes to begin with.  To do this, place
peeled and quartered russet potatoes in a large saucepan and cover with
salted water.  Boil until potatoes are tender.  Drain water and use a potato
masher to begin breaking up the potatoes.  Add butter (about 1 tablespoon
for each 2 large potatoes) and milk and mash until of desired smoothness.
Add salt and pepper to taste.  Serve for dinner one night, but be sure to
make extra for your fabulous potato soup the next night!!
Good luck! gives free recipes and tips every
week and they are REAL recipes for the everyday cook! Judie


From: acidburn__777[at] (`Janice`)
Date: Wed, 17 Nov 1999 20:09:52 -0500 (EST)
Help!!!! anybody know how to make it??


From: dougarvedson[at] (Doug Arvedson)
Date: Wed, 17 Nov 1999 20:20:36 -0600 (CST)
From scratch, cube a potato or two into
1/2" cubes, likewise some celery and 
optionally some onion.  Put these in
a sauce pan, barely cover with water
and boil for about 15 minutes.  Your water
should reduce but don't discard it.  When 
potatoes are tender (stick em with a fork)
add about 1/2 to 3/4 cup milk and tablespoon
of butter or margarine.  A little salt and pepper
to taste and bring back to just under a boil
for about 5 minutes. Don't boil now that 
the milk and butter are in there.  Grab some
saltine crackers and the TV guide,  It is one
of the medicinal comfort foods,  cures '
everything from gout to depression.


From: Deborah F. Ryan <faye[at]>
Date: Thu, 18 Nov 1999 11:16:52 -0600
Here's an oldie that I don't even recall where it came from 8-}  8

5 bacon slices
2 T (1/4) stick) butter
3 medium-large boiling potatoes, peeled and chopped
4 medium celery stalks, chopped
1 large carrot, chopped
1/2 medium onion, chopped
3 cups water
2 t salt
1/8 t freshly ground pepper
2 cups milk
2 T cornstarch dissolved in 1/2 cup cold water (I use a _lot_ more
cornstarch cuz we like it thick!)

Fry bacon over medium-high heat until crisp.  Remove and drain.  Crumble
bacon and set aside.  Pour off drippings.  Melt butter in same pan over
medium heat.  Add veggies and cook until slightly softened (about 15
minutes). Add bacon, water, S&P.  Cover and simmer until veggies are
tender (about 20 minutes).  Add milk and heat through.  Stir in
cornstarch mixture and cook until soup thickens (about 5 minutes).

Good luck and enjoy!


From: Jill McQuown <jmcquown[at]>
Date: Wed, 17 Nov 1999 20:54:15 -0600
Sure, what kind would you like?  My paternal grandmother made a German
style (Pennsylvania Dutch) potato soup.  I also have a creamy potato soup
recipe.  What the heck, here's both of them.

Grandma Mac's Potato Soup

4-5 medium white potatoes, peeled and cubed
1/4 c. finely chopped onion
1/2 tsp. pepper
2 c. chicken broth (use less salt if canned broth; taste the soup)
water as needed to cover
2 slices bacon, fried (not too crisp)

Place potatoes in a deep pot.  Add onion and pepper.  Add stock and enough
water to cover well.  Bring to a boil.  Reduce heat and simmer until
potatoes are tender.  Crumble fried bacon and stir into the soup.  Make
Rivlets* and stir into the soup. Simmer 10-15 minutes, adding a little more
water if needed.  Adjust seasonings to taste.


3/4 c. flour
1/2 tsp. salt
1 large egg

Mix ingredients together until mixture resembles course crumbs.  Drop into
hot bubbling soup (simmer 10-15 minutes).

Hearty Potato Soup
(Gladys DeBoer's)

6 medium potatoes, peeled and diced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 Tbs. butter or margarine
5-6 Tbs. flour
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. milk

In large kettle, cook potatoes, carrots, celery in water until tender,
about 20 minutes.  Drain, reserving liquid and set aside.  In same kettle,
saute onion in butter until soft.  Stir in flour, salt &amp; pepper until
smooth.  Gradually add milk, stirring constantly until thickened.  Gently
stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid
until soup is desired consistency.  Makes 8-10 servings. 


From: Marianne Shoaf <shoaf[at]>
Date: Thu, 18 Nov 1999 14:58:15 -0800
                     *  Exported from  MasterCook  *

                           Cream of Potato Soup

Recipe By     : Marianne Hull Shoaf
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups &amp; Stews                    Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          potatoes -- sliced
   1      medium        onion -- sliced
   2      teaspoons     salt
   3      tablespoons   butter
   2 2/3  cups          milk
   1      tablespoon    parsley -- finely chopped

Put potatoes and onion into a 3 quart saucepan and barely cover with cold
water.  Add salt, cover tightly, and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are perfectly tender.  Mash
potatoes in their liquid.  Add butter and enough milk to give the desired
thickness.  Reheat to scalding, remove from heat and add chopped parsley.
Serve immediately.

                   - - - - - - - - - - - - - - - - - - 


From: lindamagee1[at] (LINDA MAGEE1)
Date: 18 Nov 1999 06:17:59 GMT
Here's mine...just made some the other day. Hadn't had any for about a year! I
love potato soup.

2-3        medium   POTATOES, peeled and diced into small and bite-size pieces
2               cups    WATER
1                 cup   CHICKEN BROTH
2                TBS   ONION, finely chopped
1          small rib   CELERY
2                TBS   BUTTER
1               slice    BACON, finely diced
1        large can    EVAPORATED MILK (not the little one)
To taste               SALT &amp; PEPPER (a little onion salt tastes good)
4                ozs    SHARP CHEDDAR CHEESE, grated (optional)
OK, you want some of the potato small diced and some in bite-size pieces. Cook
them at the same time. Goal...creamy potatoes and lumpy potatoes. If, when the
potatoes are cooked, the potatoes are mostly lumpy I mash them a bit. Cook the
potatoes in the water and chicken broth until the bigger pieces are tender. I
use White Rose potatoes--they're creamier to me.

Meanwhile, heat the butter in a small skillet, add the bacon, onion and celery.
Cook until the bacon is done (not crisp) and the onion/celery is cooked but not
browned. Pour the mixture into the soup, then add the evaporated milk and
cheese if you'd like. Taste the soup and season to taste. 


From: lindamagee1[at] (LINDA MAGEE1)
Date: 18 Nov 1999 06:23:32 GMT
Ooops, I forgot something...I add a tablespoon of grated carrot to my soup. You
get a hint of the onion, celery, bacon and carrot. I add the carrot to add a
little sweetness. I like the flavor of the potatoes...don't want to overwhelm
the soup the other distinct flavors. Sorry for the omission.


From: baranick[at] (<RJ>)
Date: Thu, 18 Nov 1999 20:51:01 GMT
Bob's 'tater soup

Saute a chopped onion in butter
add diced potato's, and water to cover
add 3 or 4 chicken bullion cubes and black pepper
cook until potato's are soft
mix 2 cups of milk with 2  tbs of flour
add to soup, bring to a boil, and simmer for 3 or 4 minuutes.
serve with a sprinkle of chedder cheese on top.


From: jmstwn1607[at] (Traci &amp; Jeff Poole)
Date: Sun, 05 Dec 1999 15:50:27 GMT
Potato Soup

4 cups chicken broth
1/2 tsp salt
4 medium potatoes, washed,peeled and cut into 1/8th's chunks
3 medium yellow onions, cut into small chunks
1/2 tsp chervil
2 Tbsp parsley, finely chopped
1/2 cup of whipping cream (heavy cream)
1 Tbsp butter

Bring chicken broth to a quick boil, reduce heat and add the potatoes
and onions. Add salt. Cover and simmer for about 20 minutes. Mash the
potatoes into the broth. **But make it a small chunky bits** Add the
rest of the ingredients and simmer for 5 minutes more.

Serve with a loaf of french bread. We like to take the bread and dip
it into the soup. We also add a cheddar cheese topping for ours as
well and chopped chives as a topping as well.

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