Creamy Potato Soup Recipe

When something tasty, warm, and delicious is desired, a creamy potato soup recipe comes to mind. Potato soup is also rich in vitamins and protein. One medium potato provides a good amount of magnesium, potassium, fiber, vitamin C, iron, and niacin.

What makes a soup creamy? In a creamy potato soup recipe, it is the blending of potatoes with milk. While other kinds of potato soup may have a milk base, the creamy part of the recipe is usually because of ricing the potatoes or beating them until their consistency is more like mashed potatoes than cubed. Some soups are richer than others because of their base. The whipped cream and evaporated milk instead of regular whole milk makes the second soup recipe below a soup of substance.

Which potatoes are the best to use when making a creamy soup? Red, new, Yukon Golds, russet, white or yellow? Chefs feel that the best potatoes for chunky soups are waxy varieties such as Superior or Red Bliss. They are less starchy and stay firm when simmering in soups. However, if you are going to cook the potatoes to a consistency that is similar to mashed, creamy potato soup can really handle any kind of potato. So pick your favorite potato and enjoy!

There are variations to the basic simple soup recipe, which is potatoes, seasonings, butter, and milk. Scallions, celery, and bacon can be added to the broth. Also, potato soup can be garnished with a dollop of sour cream, shredded cheese, parsley, or croutons--the choice is yours.

Be sure you do not let the onions or any other ingredient burn or get too brown. You want to keep the soup a creamy light color.

• 10 medium potatoes, diced
• 1 10-ounce can of cream of celery soup
• 1/2 large onion, sliced thin
• 6 slices of bacon, fried and crumbled
• 2 cups of hot milk
• 1/4 stick of butter
• 1 teaspoon of sugar
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of thyme
• Salt to taste
• Dash of celery salt

New potatoes make a wonderful soup.

1. Place diced potatoes in pot with water to cover them.
2. Cook on low heat until soft.
3. Remove from heat. Do not drain them.
4. In a frying pan, fry bacon. You may use the drippings in the soup to season it.
5. Saute onion in butter.
6. Add crumbled bacon, drippings, and seasonings.
7. Simmer.
8. Slightly mash cooked potatoes with a fork.
9. Add onion mixture.
10. Combine milk with soup then add to potatoes.
11. Simmer for 1 hour or until soup is creamy and potatoes are soft.
12. Stir often.
13. Serve with crusty bread and butter.

• 4 12-ounce cans of chicken broth
• 2 12-ounce cans of evaporated milk
• 5 pounds of potatoes, peeled and cubed
• 3 garlic cloves, diced
• 5 1/2 cups of yellow or white onions, chopped
• 9 slices of cooked bacon, crumbled
• 4 bay leaves
• 1 teaspoon of celery seeds
• 1 pint of whipping cream
• 1/3 cup of fresh parsley, chopped

1. Saute the garlic and onions in butter over medium heat until translucent.
2. Spoon them into a large kettle or pan.
3. Pour in the chicken broth and evaporated milk.
4. Cook over medium heat.
5. Add the potato pieces, bacon, bay leaves, celery seed, and whipping cream.
6. Bring to boil and simmer until the potatoes are tender.
7. Periodically mash potato pieces against the side of the pan.
8. Stir them into the soup.
9. Add parsley.
10. Heat until hot.
11. When ready to serve, sprinkle with shredded cheddar cheese and top with sliced scallions.
12. Serve with hard rolls or bread.

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