Potato Soup Recipe
Need a thick potato soup Recipe without sour cream in it! Help plz?
okay im wanting to make a thick potato soup tonight but i dont have any sour cream, all the recieps i have need sour cream. Someone please direct me to/post a recipe, i need to start making it within an hour so i much appriciate it! Or is there a good substitue to sour cream?
Ty
I love potato soup! Here are several:
Baked Potato Soup
8 slices bacon — retain drippings
1 cup yellow onion — diced
2/3 cup flour
6 cups chicken broth
4 cups baked potato — peeled and diced
2 cups half and half
1/4 cup chopped fresh parsley
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons coarsely ground pepper
1 cup grated cheddar cheese
1/4 cup green onion — diced
Chop cooked bacon. Set aside. Cook onions in bacon drippings over med. high heat until transparent. Add flour stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco and pepper. Simmer 10 minutes. Do not boil. Add cheese and green onion.
Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Arizona Cheese and Potato Soup
2 Lg. Red Potatoes — cooked, diced
1/2 Stick butter
Flour for roux
8 cups Good chicken stock
2 Whole garlic cloves
1 Lg. onion diced
7 ounces Can green chilies
1 tablespoon Mild chile powder
1/2 lb Processed cheese such as velveeta, or american from the deli
1 cup Fresh corn kernels
1/2 cup Red bell peppers — diced
1/3 Bunch green onions
1 Tortilla — sliced into strips,
Saute garlic and onion in butter and add flour to make a roux.
Add remaining ingredients, except cheese, and cook for 5 min. reduce
heat and add cheese.
Garnish with sliced gr.onions and fried tortilla strips.
Amazing Potato Soup
6– medium potatoes {pealed & cubed }
1– 15 0z. can chicken broth
1– can cream of Chicken Soup
1/3– cup diced onion
4– slices bacon cooked crisp &crumbled
3/4 inch slice Velveeta cheese {cubed}
Boil potatoes until tender set aside
combine chicken broth and onion simmer until onions are tender. Add Cream Of Chicken Soup and velveeta stir over low heat until cheese is melted add bacon and potatoes. season to taste. Serve hot.
With crusty bread or your favorite crackers.
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ¾ oz) can Cream of Chicken Soup
1 (10 ¾ oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1½ tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Here are many options. Hope you find one or more that you love!
Chris
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