Ingredients

• 3 medium Red Potatoes
• 2 cups of water
• 1 small onion
• 3 cups of milk
• 3 tablespoons of all purpose flour
• 3 tablespoons of butter
• Red Pepper flakes, crushed
• 1/2 teaspoon of sugar
• Ground Black Pepper
• 1 cup cheddar cheese, shredded

Directions

1. Peel the Red Potatoes and cut into 1 inch cubes
2. Bring water to a boil in a large sauce pan and cook the potato cubes until tender
3. Drain the potatoes and set the aside. Reserve the liquid
4. Measure one cup of the cooking liquid. Set aside.
5. Peel and finely chop the onion
6. Melt the butter in a saucepan over medium heat
7. Add the onion to the sauce pan. Stir frequently, until the onion is translucent and tender…but not brown.
8. Add flour to the saucepan, season with red pepper flakes and black pepper to taste
9. Cook 3-4 minutes
10. Slowly add the potatoes, the 1 cup of cooking liquid you held in reserve, milk, and sugar to the onion mixture in the saucepan. Stir Well
11. Add the cheddar cheese stirring frequently
12. Simmer over low heat for 30 minutes

Use The Proper Anchor Text and URL for Easy Potato Soup

• Anchor Text: Red Potato Soup
• http://www.potatopatchrecipes.com/2009/02/easy-red-potato-soup/

Ingredients

• 3 pounds potatoes, (Russet, Idaho, or even Red Potatoes)
• 2 cloves of garlic, finely chopped
• 1/2 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• The white part of one leek, julienned
• 1 cup dry white wine
• 2 1/2 cups of vegetable consomme
• Pepper to taste

Directions

1. Peel the potatoes and dice them into 1/2 inch cubes
2. Transfer the potato into a crock pot
3. Add the consomme, wine, leek, celery, carrot, onion, garlic, and pepper
4. If the potatoes are not covered with liquid add water
5. Cover the crock pot and cook on high for 1/2 hour
6. Now cook on medium for 1/2 hour (you want the potatoes to become tender)
7. Adjust cooking time to make sure potatoes are fully cooked
8. If too much of the liquid evaporates during cooking you can add water or more consomme
9. Serve the potato stew while it piping hot

Feel free to share this recipe on another blog or website. We only ask that you link back to us and use the correct anchor text and link.

• Anchor Text: Food For Comfort
• LInk: http://www.potatopatchrecipes.com/2008/12/food-for-comfort-potato-stew

Ingredients

• 1 1/2 pounds of sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped
• 1/2 teaspoon dried thyme
• 2 jalapeno peppers, seeded and chopped
• 1 onion, chopped
• 2 tablespoons of butter
• 4 cups of chicken broth
• 1 cup of milk
• 1/4 cup whipping cream
• 1 tablespoon light brown sugar
• 1 teaspoon salt

Directions

1. Melt the butter in a large pot over a medium heat
2. Saute the onion in the butter, about 10 minutes
3. Stir in the jalapeno peppers and thyme, let cook for about a minute
4. Now stir in the chicken broth, carrots, and sweet potatoes
5. Let the mixture simmer for 45 minutes–make sure the veggies get tender
6. Remove the vegetables and potatoes, place in a food processor
7. Puree the mixture and then return to the pot
8. You can do this a bit at a time in a blender if you don’t have a food processor
9. Return everything to the pot
10. Stir in the milk, cream, brown sugar, and salt
11. If the soup is too thick add a little more milk or broth…your choice
12. Heat the soup on a low heat for 15 minutes

Ingredients

• 6 medium sized potatoes, sliced
• 2 carrots, sliced
• 6 celery stalks, sliced
• 1 small onion, chopped
• 2 tablespoons of butter
• 6 tablespoons of flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/2 cups skim milk

Directions

1. Fill a large soup pot with water. Cook the potatoes, celery, and carrots for about 30 minutes. You want the potatoes to cook until they are fork tender.
2. **You are going to “reserve” the cooking water**
3. Drain the potatoes and vegetables and set them aside.
4. Now place the onions and butter in the same pot and saute the onions.
5. Slowly and thoroughly stir in the flour and salt & pepper.
6. Slowly stir in the milk. Make sure that you are stirring constantly until the mixture is thickened.
7. Now you can stir in the cooked vegetables and potatoes.
8. You can now add the “reserved” cooking water until you achieve the desired thickness for the soup.
9. Simmer over medium heat for 15 minutes.

Ingredients

• 8 ounces of potatoes, cut into 1 inch cubes
• 2 garlic cloves, halved
• 1 cup onion, sliced
• 2 tablespoons butter
• 5 cups chicken broth
• 1/2 cup of whipping cream
• 1 tablespoon of dry sherry
• 1 teaspoon of thyme, minced

Directions

1. In a large pot melt the butter
2. Add the sliced onions to the butter in the pot and saute for about 20 minutes. The onions should look brown and become tender
3. Mix in the garlic and let its flavor mix with onions and butter for a minute or two
4. Now add the broth and potatoes and bring to a boil
5. Reduce the heat, cover the pot, and let simmer for about 25 minutes. Make sure the potatoes are tender.
6. Let the soup cool a little bit. You don’t want to burn yourself on the next step
7. You can perform this next step twice so that the blender does not get too full. Pour the soup into a blender and puree
8. Pour the soup back into the pot
9. Stir in the cream, sherry, and thyme
10. Simmer the soup for about 10 minutes and season with salt & pepper

• 3 pounds of Russet potatoes, washed, peeled and cut into 1/2 inch cubes
• 1 pound of cheddar cheese, grated
• 1/3 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 pound of bacon, chopped (smoked bacon is good!)
• 1/4 cup of butter
• 2 leeks, washed and chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1/2 cup flour
• 1 clove of garlic, minced
• 6 cups of chicken broth (you can use stock if you have lots of energy and time)
• 1 cup heavy cream

Ingredients

• 1 1/4 cup of Russet potatoes, washed, peeled, and cut into 1/2 inch squares
• 1 1/2 sticks of butter (you can sub margarine)
• 3/4 cup flour
• 1 medium size onion, chopped
• 7 cups of water
• 2 tablespoons vegetable oil
• 1 tablespoon chicken base (chicken base is basically a powdered form of chicken bullion cubes. You can find it in the store next to the chicken bullion cubes)
• 1 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cups milk (use 2% if necessary)
• 1/2 cup of half and half cream

Directions

1. Boil potatoes until fork tender (but not so done where they will fall apart)
2. Set the potatoes aside
3. Over a medium heat melt the butter in a small saucepan. Whisk the flour in with the butter until the two are well combined.
4. Now cook the mixture over a medium heat for 3-5 minutes making sure that you are stirring often.
5. What you are looking for is the mixture to turn an almond color and become very creamy. Once you achieve this set it aside.
6. Drag out your large soup kettle from underneath the kitchen cabinet.
7. In the large kettle saute the chopped onions in the vegetable oil until they are soft.
8. Now add the water, chicken base, seasoning salt, pepper, and garlic powder.
9. Bring to a boil
10. Slowly whisk in the milk and the half and half.
11. Now stir in the butter/flour mixture
12. Make sure you are stirring often as the mixture is cooking
13. Gently add the sour cream and potatoes.
14. Simmer for 10-15 minutes and serve.

Ingredients

• 4 cups sliced and peeled potatoes
• 3 cups chicken broth
• 1/2 cup chopped onion
• 1/4 cup butter, melted
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 1/2 teaspoon dill

Directions

1. Place the potatoes, chopped onions, and chicken broth into a pot and bring to a boil.
2. Once at a boil reduce the heat and let simmer for 10 minutes. Make sure the potatoes are cooked.
3. Cool the mixture and then mix until smooth. Your goal is to have no lumps at all.
4. In the empty pot add the butter, flour, salt, pepper, and milk. Stir over a medium heat until thick and bubbly.
5. Now stir this mixture into the potato mixture adding the dill.
6. Heat the soup thoroughly.

• 3 cups milk
• 1 can (10.75 oz) condensed cream of potato soup
• 2 cups frozen Southern-Style hash browns (or substitute)
• 1 cup cheddar cheese, shredded
• 4 slices of bacon, cooked, drained, and crumbled
• 1/4 cup green onions, thinly sliced

Ingredients

• 2 pounds of red boiling potatoes, peeled, washed and cubed
• 1 pound of leeks, cleaned and cut…use only the white tender part
• 1 quart chicken stock
• 1 quart water
• 1/4 teaspoon salt (don’t over do it)
• 1 cup sour cream

Directions

1. In a large pot mix together the potatoes, leeks, water, chicken broth, and salt
2. Simmer for 45 minutes (make sure the potatoes are cooked)
3. Now run the entire mixture through a blender (yes, just do it)
4. Chill in the fridge
5. Add one cup of sour cream (less if you are pretending to be on a diet)
6. Serve chilled