I need a Potato Soup Recipe ?

I need a recipe for potato soup. I really like the Campbells Potato Bacon flavored one but want to make it homemade. Any suggestions would be appreciated. I need a Potato Soup Recipe ?
Leek and Potato soup!


Ingredients





* 1 large or 2 small leeks, about 1 pound


* 2 bay leaves


* 20 black peppercorns


* 4 sprigs fresh thyme


* 2 tablespoons butter


* 2 strips bacon, chopped


* 1/2 cup dry white wine


* 5 cups chicken stock


* 1 to 1 1/4 pounds russet potatoes, diced


* 1 1/2 teaspoons salt


* 3/4 teaspoon white pepper


* 1/2 to 3/4 cup creme fraiche or heavy cream


* 2 tablespoons snipped chives





Directions





Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)





Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.





In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.





Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup. I need a Potato Soup Recipe ?
POTATO SOUP





6 cups diced potatoes


1/2 cup chopped onions


2 stalks chopped celery w/leaves


1 carrot, chopped


2 teaspoons salt


1 teaspoon celery salt


1/4 teaspoon pepper


8 slices bacon, crumbled


white sauce


6 tablespoons bacon drippings (or melted butter)


2 tablespoons flour


2 cups milk





Fry bacon until crisp. Remove bacon and drain grease/drippings into bowl, reserve. Wash and prepare vegetables. Place vegetables in large dutch oven and just cover with water. Cook over medium heat, covered, until vegetables are tender. Prepare white sauce with reserved drippings mixing well. Slowly add to vegetables (do not drain) stirring to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley flakes if desired.





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POTATO LEEK SOUP





3 leeks


4 potatoes, quartered


1/4 cup butter


1/2 cup milk


1/2 cup light cream


1 qt. water or chicken stock


1/4 teaspoon fresh chopped chervil


2 T each chopped celery and shallots


1/8 teaspoon celery seed


parsley to garnish





Peel and quarter the potatoes.





Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and saut茅 lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.


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POTATO CHEESE SOUP





4-5 large potatoes


1 cup sour cream


2 cans cheddar cheese soup


2 1/2 cups Milk


Salt and pepper


Beef bouillon


Garlic powder





Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat.





DO NOT BOIL.





Saltine crackers are a good compliment to this soup.


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BEEF AND POTATO SOUP





1 lb ground beef/chuck


7-10 potatoes (peeled and sliced into about 1 inch cubes


2 cans cream of mushroom soup


2 cans beef broth


1 16 oz. sour cream


1 chopped onion





Boil potatoes for about 20 minutes or until soft. Meanwhile, brown beef and onions. Drain. Add cream of mushroom soup, broth and heat to boiling. Reduce heat to low/med. Add sour cream. Cover and simmer for 10 minutes. Drain potatoes and add to pot. Let simmer until ready to serve. This makes a very thick soup but it is delicious!


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POTATO VEAL SOUP





After stewing veal, use the stock. Slice four or five potatoes very thin; lay them in cold water until thirty minutes before serving; add them to the stock, with sufficient salt and pepper. Beat one tablespoon of butter and one tablespoon of flour to cream; add to this one pint milk; stir in the soup just before serving.





Note: This can be made without meat by adding more butter and milk.


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POTATO HALIBUT SOUP





1 lb. potatoes, pared


1 lg. onion, quartered


1 1/2 qt. chicken broth


1 tsp. dill weed


2 lb. halibut fillets, cut in 1'; pieces


1 med. mild red onion


Salt %26amp; white pepper to your taste


Dill weed for garnish


Seasoned uncooked red onion, top soup





Combine potatoes and onion into large saucepan. Add broth and dill weed. Bring to a boil and simmer covered until vegetables are almost tender (about 10 minutes). Add fish pieces and simmer covered until fish flakes when tested with a fork (about 3 minutes). Slice red onion into small bowl. Ladle soup into serving bowls; top with spoonful of uncooked onion. Season with salt, pepper and dill weed. Makes 6 servings.


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POTATO SAUSAGE SOUP





2 cans mushroom soup


2 c. water


4 c. milk


2 c. instant potatoes


4 med. potatoes (diced) 5 potatoes for a hardy mix


1 med. onion, finely chopped


1/2 lb. ground sausage or turkey (browned)


1/2 tsp. celery salt


1/2 tsp. seasoned salt


1 tbsp. parsley flakes


Black pepper to taste





In 5 quart or larger saucepan, put soup, water and milk. Turn on low to medium heat and keep stirring to keep from scorching. Add instant potatoes and stir well. You can add more instant potatoes if you want it thicker.





Add potatoes, onion, sausage or turkey and seasonings. Continue cooking until potatoes are done. Seasonings can be adjusted to taste. Makes approximately 4 quart.


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INGREDIENTS


3 bacon strips, diced


1 small onion, chopped


1 clove garlic, minced


3 tablespoons all-purpose flour


1 teaspoon salt


1 teaspoon dried basil


1/2 teaspoon pepper


3 cups chicken broth


2 large baked potatoes, peeled and cubed


1 cup half-and-half cream


1/2 teaspoon hot pepper sauce


Shredded Cheddar cheese


Minced fresh parsley





DIRECTIONS


In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon














INGREDIENTS


1 tablespoon butter


1 large onion, chopped


6 cups mashed cooked potatoes


2 (14.5 ounce) cans chicken broth


1/2 cup milk





DIRECTIONS


In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste








The second recipe is great for leftover mashed potatoes and they both taste awesome
buttermilk potato soup


Ingredients


Makes 4 servings


2 pounds potatoes, such as Gold Rush, Austrian Crescent, All Blue, and Red La Soda


1 teaspoon coarse salt, plus more to taste


1 tablespoon unsalted butter


1 tablespoon olive oil


4 small onions, thinly sliced


3 cups buttermilk


Freshly ground pepper


1 tablespoon dill, roughly chopped


Directions


Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.


While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.


Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.
Larry鈥檚 Potato Soup


4 CUP POTATOS DICED SMALL


I MEDIUM CARROT DICED SMALL


2 STICK CELERY DICED SMALL


3-4 STRIPS BACON CRISP AND CRUMBLED


1/4 STICK BUTTER


I CLOVE CRUSHED GARLIC


1 SMALL ONION CHOPPED


COVER ALL WITH WATER IN MEDIUM POT AND SIMMER UNTIL POTATOS ARE TENDER DO NOT DRAIN!! ADD FLOUR TO BRING LIQUID TO CREAM CONSISTENCY.


ADD 1/4-1/2 TSP SWEET BASIL.


PEPPER TO TASTE


SOUP CAN BE STORED IN FRIDGE AT THIS POINT BUT DOESN'T FREEZE WELL JUST





Baked Potato Soup





6-8 SLICES BACON FRIED CRISP, RESERVE DRIPPING AND TWO CRUMBLED SLICES FOR TOPPING.


1 CUP DICED YELLOW ONIONS


4 LARGE BAKED POTATOS ( DO NOT MICROWAVE)


2/3 CUP FLOUR


6 CUPS HOT CHICKEN BROTH OR HOT MILK


2 CUPS HEAVY CREAM OR ONE 8 OZ CARTON SOUR CREAM


1/4 CUP CHOPPED PARSLEY


I 1/2 TEASPOONS GARLIC POWDER


1 1/2 TEASPOONS DRIED BASIL


1 112 TEASPOONS SALT


1 1/2 TEASPOONS TABASCO OPTIONAL


I 1/2 TEASPOONS COARSE BLACK PEPPER


1 CUP GRATED CHEDDAR CHEESE FOR TOPPING


1/4 CUP CHOPPED GREEN ONIONS WHITE PART ONLY. RESERVE GREEN PART FOR TOPPING


COOK AND CRUMBLE BACON. RESERVE DRIPPINGS. CUT BAKED POTATOS IN HALF AND SCOOP OUT MEAT. CHOP HALF THE PEELS AND DISCARD THE REST. COOK YELLOW ONIONS IN BACON DRIPPINGS UNTIL TRANSPARENT, ABOUT 3 MIN. ADD FLOUR STIRRING TO PREVENT LUMPS. COOK 3--5 MIN UNTIL MIXTURE BEGINS TO TURN GOLDEN. GRADUALLY ADD 2 CUPS HOT STOCK OR MILK WHISKING TO PREVENT LUMPS UNTIL MIXTURE THICKENS. POUR INTO A LARGE SAUCEPAN AND ADD REMAINING HOT STOCK OR MILK. REDUCE HEAT TO SIMMER. WHISK IN POTATOES, PEELS, CREAM, CHOPPED BACON, PARSLEY, GARLIC POWDER, BASIL, SALT, PEPPER SAUCE AND BLACK PEPPER. ADD CHEDDAR CHEESE AND GREEN ONIONS, HEAT UNTIL CHEESE MELTS THOROUGHLY. TOP WITH CHOPPED BACON AND THE CHOPPED GREEN ONION.


SERVES 8






Made soups are so much better than store brands.


You can dice up some smoky bacon %26amp; saute in 1 tbsp oil in heavy pot.


Then mix in 2-4 tbsp of flour, to make a roux (paste).


Add 1 cup of milk %26amp; 1 cup of water or stock for each serving.


You can dice up some cooked potatoes, %26amp; add to the boiling liquid.


(Add the milk later, if starting with uncooked potatoes)


Whisk to prevent lumping, until hot %26amp; thickened.
i start with a couple boxes of augratin potatoes they usually have a recipe right on the box you can add whatever you like cream cheese carrots onion celery
check www.allrecipes.com