Return to BigSpud Menu

Subject: i NEED potato soup!


From: CID av8r <cidav8r[at]>
Date: Sat, 26 May 2001 10:08:19 GMT
Does anyone have a good creamy potato soup recipe they would be willing to
share?  I am absolutely * CRAVING * my grandmother's potato soup but she
passed away last year and I never got her recipe (not that she ever used
one - God, I wish I could cook like her).

Many thanks



From: nancree[at] (Nancree)
Date: 26 May 2001 11:22:06 GMT
Peel and cube potates.  Boil until done. In a blender or food processor place
potatoes, a can of chicken broth, and some cream. Blend til smooth. Garnish
with parsley or watercress.
Add some chopped, sauted onion, or chopped bacon.


From: Jill McQuown <jmcquown[at]>
Date: Sat, 26 May 2001 09:01:54 -0500
I have several to offer you.

First, here's my German grandmother's version.  (Pennsylvania Dutch, I
should say):

Potato Soup

4-5 medium potatoes, peeled and cubed
1/4 c. finely chopped onion
1/2 tsp. pepper
salt as needed
4 c. chicken stock or broth
water to cover
2 slices bacon, fried (not too crisp)

Bring stock or water to a boil and add onions, potatoes and other
seasonings.  Boil about 20 minutes until potatoes are tender.  Stir in
cooked bacon.  Stir in rivlets and cook until they are done.


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

Combine flour and salt.  Mix in egg until mixture resembles coarse crumbs.
Drop into bubbling soup.

Hearty Potato Soup
courtesy of Gladys DeBoer

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.

Jill's Potato-Leek Soup in Bread Bowls

2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg
1 Tbs. dried parsley flakes

In a large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil.  Reduce heat to low.  Cover and simmer 15-20 minutes or
until vegetables are tender.

Strain soup into another pan.  Place cooked potatoes and leeks in blender or
food processor with about 1/4 c. broth and process until smooth.  Return to
pan.  Stir in cream and nutmeg.  Spoon into hot prepared bread bowls.
Sprinkle with parsley.  Serves 4.

The Bread Bowls:

4 small round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 Tbs. olive oil

Cut tops from round loaves about 3/4 inch thick to make "lids".  Using a
sharp knife, cut around inside of loaf leaving 3/4 inch edge for the "bowl".
Hollow out the center.  (Save removed bread to make croutons, breadcrumbs,
etc.)  Rub the inside of the bread bowls and "lids" with garlic and brush
with olive oil.  Bake lids and bowls on cookie sheet at 350 degrees until
slightly toasted.  Serve soup in bread bowls.


From: connieg999[at] (ConnieG999)
Date: 27 May 2001 01:32:35 GMT
>a good creamy potato soup recipe

Oh, gosh, here's another food that has a dozen different GOOD ways to make it!
My grandmother made hers with a good thick creamy broth, chunks of tender
potatoes, and a little chopped onion. The broth was milk, butter, flour, salt
and pepper -  basically a white sauce. There was NO chicken broth and NO
veggies other than the onion and potato. She cooked the potato chunks in milk,
then reduced the milk to use in making the white sauce. The starch from the
potatoes helped thicken the broth and also added flavor. These days, I like to
throw in a little bit of diced cooked bacon. Serve with buttered, sugarless
cornbread and die happy. (G)


From: Teresa Johnson <techgoddess[at]>
Date: Sun, 27 May 2001 18:45:04 GMT
Teresa's Potato Soup

8 large potatoes, peeled and chopped
2 (16 oz.) cans defatted chicken stock
4 tablespoons butter
1 onion, finely chopped
3 tablespoons flour
1 quart 2% milk, scalded (can use whole milk if desired)
Salt, to taste
Fresh chives


Boil potatoes in chicken stock.  (If necessary, add enough water to chicken
stock to cover potatoes.) Simmer about 20 minutes, or until potatoes are
very tender. Saute onion in butter.  Add flour to onion mixture.  Slowly add
the onion mixture to the potatoes, stirring until all of the onion mixture
is thoroughly incorporated.  Remove potato mixture from stove.  Using a hand
mixer, blend potato mixture until very smooth. Return to stove.  Slowly add
hot milk, stirring until smooth. Season to taste. Ladle soup into serving
bowls, and sprinkle the surface of each bowl of soup with paprika, and
garnish with chives.


From: Angela Gregg <anjgregg[at]>
Date: Sat, 26 May 2001 23:08:18 -0700
Hope you enjoy htis recipe.  It is very good and worth every minute of the

Old Time Potato Cream Soup

2 cups raw potatoes, diced
2 stalks celery, diced
2 onions, minced
2 1/2 cups water
3 1/2 tablespoon flour
1 1/2 teaspoon salt
3 teaspoon butter
2 cups milk
1/4 teaspoon pepper

Cook potatoes, onion and celry in boiling water.  Melt butter in souble
broiler.  Add flour, then milk and seasoning.  Cook until mixture is thick
and smooth.  Rub the potato mixture through a sieve.  Add the white sauce.
Garnish with parlsey to serve.  Add a few slices of your favorite cheese if
you wih.


From: Laura <mona_ralph[at]>
Date: Sun, 27 May 2001 19:20:36 GMT
Hear is a wonderful one - and simple.  Been told in the past on this group
that yes it was truly hungarian and the original recipe came from a
hungarian woman at work.
Hungarian Potato Soup
1/2 cup chopped onions
4T butter (the real stuff, unsalted)
4 Medium potatoes
1 1/2 tsp salt
1/4 cup flour
1 1/2 tsp paprika
1 cup sour creme
2 1/2 cup milk

Cook onions in butter. add potatos salt 1 cup water. Cover and cook 15
minutes blend flour, paprika and sourcream until smooth.  stir into
potatoes. Add milk heat to boiling, stirring occaisionally, cook 1 minute
after boils.  Season to taste.

Some notes: We usually wanted to make more so tossed in however many
potatoes we wanted and bumped up the water and milk quantities.  This recipe
is great IMO


From: Harry A. Demidavicius <harryd2[at]>
Date: Mon, 28 May 2001 23:53:54 GMT
I have read all the recipes posted here and I must be a complete
radical or something.  I can knock off potato soup in less than
I make very creamy mashed potatoes [no recipe needed for that.
I restore frozen chicken stock.
I sautee some finely chopped onions until translucent and limp;
remove two thirds and continue  with the balance until I get them
starting to blacken.
Remove and carefully blend all ingredients testing for
consistency of texture [adjust salt &pepper], and taste.  Serve.


From: connieg999[at] (ConnieG999)
Date: 29 May 2001 07:55:03 GMT
Harry A. Demidavicius writes:
> have read all the recipes posted here and I must be a complete
>radical or something.  I can knock off potato soup in less than

Well, I read them too and I don't see any that take any longer than yours,
unless you want to count a longer simmering time than the 15-20 minute most
recipes called for.
To me, your version is Mashed Potato Soup. As I said in my post, my family's
Potato Soup had chunks of potatoes. To each his own....but they're all
relatively quick and easy.

Return to BigSpud Menu