Soups: i NEED potato soup!

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.

Optional: Add some chopped, sauted onion, or chopped bacon.
From: Jill McQuown
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 & 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 work.

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 hour.
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.