Larry's favorite Baked Potato Soup:

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and sautonion until light brown. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. (I stuff them and make potato skins...) Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Serves 6 to 8.

Bobby, this is the recipe I use, although I don't "puree" the potatoes, I just scoop some out of the pot, mush the rest with a potato masher then add the chunks back in so I have pieces of potato in the soup.

Ashley likes me to add a cup of frozen corn or some cheese stirred in until it melts, she likes Velveeta best. I like it without, LOL. She also likes some crumbled bacon on top instead of croutons. This is such a basic recipe that I just play with it as I like. I've added chopped carrot, I've added broccoli and ham, I've added the cheese and bacon. It's all good.

CREAMED POTATO SOUP

4 med. potatoes, peeled
1 sm. onion
4 green onions
1 clove garlic, minced
3 tbsp. butter
3 c. regular strength chicken broth
3/4 c. cream
1 c. milk
1 tsp. salt
Dash white pepper & nutmeg

Cut potatoes and onions into eighths. Coarsely chop green onions. Add green onion and garlic to the butter in a heavy saucepan. Add onion to butter and saute for 1 minute. Add potatoes and broth. Simmer until potatoes are tender. Puree until desired thickness. Add cream, milk, salt, pepper and nutmeg to soup. Can be served hot or cold. Garnish with croutons or chives. Serves 4.

Annie

Bobby, here another recipe to add to the collection. I have been making this since the early 70's. I think the recipe came from a National Grange cookbook.

Mrs. Randalls Country Potato Soup

3 cups diced pared potatoes
½ cup diced celery
½ cup diced onion
1 ½ cups chicken stock/broth
½ teaspoon salt
2 cups milk
1 cup sour cream
2 tablespoons flour
1 tablespoon chopped chives

Combine potatoes, celery, onion, chicken stock/broth and salt in a large saucepan. Cover; cook until potatoes are barely tender, not mushy. Add 1 cup milk; heat. Mix sour cream, flour, chives and remaining 1 cup of milk in medium bowl. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly, until thickened.
Yield: 6 cups

This may be purèed in a blender or left chunky.

This is the recipe I use - from the Hard Rock Cafe, it is quite good.

BAKED POTATO SOUP (HARD ROCK CAFE)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 To 8 slices bacon
1 c Diced yellow onions
2/3 c Flour
6 c Hot chicken stock
4 c Diced -- peeled baked
Potatoes
2 c Heavy cream
1/4 c Chopped parsley
1 1/2 ts Granulated garlic
1 1/2 ts Dried basil
1 1/2 ts Salt
1 1/2 ts Red pepper sauce
1 1/2 ts Coarse black pepper
1 c Grated Cheddar cheese
1/4 c Diced green onions -- white
Part only
Additional chopped bacon --
Grated cheese and
Chopped parsley for
Garnish
Fry bacon until crisp. Chop bacon and reserve
drippings. Cook onions in remaining drippings over
medium-high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps. Cook 3 - 5
minutes until mix just begins to run golden. Add
chicken stock gradually, whisking to prevent lumps,
until liquid thickens. Reduce heat to simmer and add
potatoes, cream, chopped bacon, parsley, garlic,
basil, salt, pepper sauce and black pepper. Simmer 10
minutes; DO NOT ALLOW TO BOIL. Add grated cheese and
green onions.

Heat until cheese melts smoothly. Garnish each serving
as desired with chopped bacon, grated cheese and
chopped parsley.

I just made some last week by "winging it".

I sauteed onions, celery, and carrots. Then added chicken broth and cubed potatoes, black pepper, and fresh thyme (no salt). Simmered it until potatoes were fork tender, then I used my handheld blender and pureed it. I added a little bit of grated Cheddar cheese and stirred it until melted.

DD and DH loved it!

And one more. This is my own and it's fairly quick and easy:

BAKED POTATO AND BACON CHOWDER

Ingredients

4 slices bacon -- chopped
1 small onion -- chopped
1/2 stalk celery -- thinly sliced
2 medium baking potatoes -- cubed
2 cups chicken broth
2 tablespoons parsley -- fresh, minced
1/2 teaspoon pepper
1/8 teaspoon celery salt
1 cup milk
1/2 cup heavy cream

Directions

Brown bacon in stock pot. Remove from pot with slotted spoon.

Add onion and celery. Saute until soft.

Add potatoes and return bacon to pot. On medium-high heat, cook until some potatoes begin to brown.

Add chicken broth, parsley, pepper, and celery salt. Reduce to simmer and cook, covered, until potato becomes tender (about 15-20 minutes).

Scald milk and cream and add to pot. Mix wel and allow to heat.

Serving Ideas : Top each bowl with a small dollop of sour cream.

Joe

Well thanks for the recipes everyone!

I actually used Marigene's recipe. I followed it to the letter except that I also added bacon and cheddar cheese and garlic. I used green onions because I couldn't find chives in the supermarket and they REALLY added a nice touch to the soup. I don't ever cook with them, but I think I'm going to start. I did end up giving the soup a few pulses with my immersion blender because it was a little too chunky. Felt good to use the blender for more than just smoothies!

I made the Red Lobster cheddar biscuits to go with it, and it was simply a wonderful combo. I haven't done any real cooking in a long time, so it felt good to be in the kitchen again. I even wore my apron. My feet actually hurt because I stood so long! (Now, just who is going to clean the kitchen? What a shambles! I also used the juicer today, so that didn't help the state of the kitchen. Any volunteers???!!!)

It has been such a long time since I've done any real cooking that my onions, garlic, and sour cream had all spoiled! From now on, I only buy what I need for a meal when it comes to perishables. If a cooking mood doesn't strike for a while, I don't want "stuff" to spoil!

Thanks again for the recipes. I will have to try the rest of them sometime!

DD's favourite Potato and Bacon Soup

(she requested this when I went down to look after her and her BF when they were both laid low with a nasty chest infection)

Get a couple of pounds of bacon bones (these are mostly rib bones cut off a side of bacon. I guess if they don't sell bacon bones there you could sub a ham hock, wouldn't quite be the same but still good).

Cover the bones with water and throw in a peeled onion and a teaspoon of peppercorns. Simmer a couple of hours and strain into a clean pot.

Dice a couple of onions (I always use brown/yellow onions) and saute in a little butter. Add to the stock along with peeled diced potatoes (about 4 lbs?) and simmer until the potatoes are soft. Blend until smooth. If too thick add a little milk.

I like to dice up a pound or so of bacon, fry it off and add it to the blended soup. Heat through and serve.

Here is one I used to make..Now I just wing it..

Here is a link that might be useful: Healthy Potato Soup

I'm a day late, but I have to chime in here with my family's favorite :-)

Becky

* Exported from MasterCook *

Sausage & Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided

1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.

2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)

- - - - - - - - - - - - - - - - - - -

Well, you have all inspired me, I have some baked potatoes left over from Sunday dinner, so I'm trying the Hard Rock soup tomorrow when we go camping.
Thanks all!

I use Julia Child's Potato Leek soup as my guideline. I never measure anything, I use chicken broth not water and I usually add fresh thyme and garlic to the pot too.

Home Cookin Chapter: Recipes From Thibeault's Table

Leek and Potato soup
====================
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Julia's and Jacque Pepins

Julia's

2 Tablespoons butter
3 cups sliced leeks, white and palest green, trimmed and rinsed.

1 1/2 cups slicked onions about 6 ounces or 2 medium.

2 tablespoons flour
6 cups water
4 cups peeled diced potatoes, preferably russets, cut into 2 inch chunks about 1 1 /2 pounds
1 1/2 teaspoon of salt or to taste
1/2 tsp fresh ground white pepper or to taste

Melt butter in the saucepan over moderate heat. Stir in the leek and onion pieces to coat with butter, cover the pan and reduct the heat. Cook slowly , stirring occasionally, for 10 to 15 minutes, until the vegetables are very soft but not coloured. Uncover, sprinkle on the flour, stir to distribute it well and cook for 2 minutes over moderate heat. Remove from heat and let cool for a moment.

Then, stirring continually, gradually pour in 1 1/2 cups of the water and bring to a simmer. When the liquid is smooth and starts to thicken, stir in the rest of the water, then add the potatoes and season with salt and pepper. Quickly heat the soup to a gentle boil, cover the pan, and lower the heat . Simmer for about 20 minutes until the potatoes are tender. Correct seasonings.

To serve, mash, blend or puree the soup to he desired consistency and adjust the seasonings. Garnish or vary the soup with additional ingredients. To made Vichyssoise:

Finely puree the soup base through a food mill or other appliance, then chill thoroughly. Before serving, stir in 1/2 to 1 cup heavy cream or a mixture of cream and milk, and a tablespoon or two of chopped fresh chives and adjust the seasonings. Sprinkle More chives over each serving.

Jacques Version:

2 tablespoons canola or corn oil
4 cups sliced leeks, trimmed and rinsed
1 1/2 cups sliced onion, 1 inch pieces
6 cups hot chicken broth, homemade or low sodium canned broth
4 cups peeled, diced potatoes, 2 inch chunks
Salt to taste
1/2 teaspoon freshly ground black pepper

Heat the oil in the saucepan, stir in the leek and onion pieces and saute for 5 minutes, over moderate heat to soften.

Add the chicken stock and potato chunks, and season with salt to taste and the pepper. Bring the soup to a boil over high heat, cover the pan, and adjust the heat to maintain a gentle boil. Cook for about 20 minutes, until the potatoes are tender.

Mash, blend or puree to the desired consistency and adjust the seasonings. Serve the soup right away or set aside until serving time. To make Vichyssoise: Puree the soup base through a food mill or other appliance then chill thoroughly. Before serving stir in 1/2 cup to 1 cup heavy cream or a mixture of cream and milk, and a tablespoon or two of chives. and adjust the seasoning. Sprinkle more chopped chives over each serving.

Another favourite is White Lady Chicken Soup. Moe loves this soup. The recipe was given to me by the Chef of the Shire House. A restaurant that was in a little town near Grand Rapids. Long gone.

Home Cookin Chapter: Recipes From Thibeault's Table

White Lady Chicken Soup
========================
Adapted from the Shire House Restaurant

1/2 cup butter
6 large baking potatoes
3 onions
4 garlic cloves
2 parsnips
1/2 bottle Chablis
Chicken Broth
1 bay leaves
1/4 to 1/2 tsp tarragon
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1 litre heavy cream
2 tablespoons parmesan cheese
1/2 cup sour cream
. Saute onions, garlic and parsnips in butter until tender. Add
potatoes, bay leaf, wine and chicken broth to cover. Simmer for
about 45 minutes. Strain saving broth. Puree vegetables in blender
or food processor until smooth. Add heavy cream, up to 3 cups to
loosen vegetables, Pour vegetable puree into pot and thin out to
desired thickness with reserved stock. Place over low heat. Add
tarragon, nutmeg and cayenne pepper.

To Garnish:

Whip one cup of cream and fold into sour cream. Fold in parmesan.
Fill shallow soup bowl and top with a dollop of sour cream mixture.

img src="http://thibeault.smugmug.com/photos/131878796_SfEx7-M.jpg">;

I made Angelaid's - it's pretty good. I had a box of mashed potatoes for my cheaters gnocchi (hiding in shame) so used it up for that. Thanks for bringing up the thread it would have sat there going stale.

I usually make my Grandmother's Potato soup but all of these recipes look so good; I'm going to try each and everyone of them. Copied and pasted.

Linda

Has any one added hard boiled eggs to their soup?

Here's my DGM soup:

cubed cooked potaoes drained

In a large sauce pan put about 3 Tbl. butter and chopped onions cook till translucient.

Put potatoes into the sauce pan and add milk to cover.

Chop up about 3 to 4 hard cooked eggs.

Salt and pepper to taste.

Simmer for about 20 to 30 min.

Add bacon bits for garnish.

Always better the next day!

Needless to say, Grandma was Scotch and very frugal.

I am loving all these recipes, just in time for fall! DH loves soup for supper with fresh bread or rolls. My dad always made potato soup in a pressure cooker with potatoes, celery, carrots and maybe onions (I don't remember those actually, but they belong in potato soup). Once cooked he added canned milk and a stick of butter. Canned milk doesn't sound as good now, but heavy cream does.

I love these recipes too. I am crazy about potato soup. My mom always made it with potatoes, onions, milk and butter. Then salt and pepper. That was it. I like mine a little thicker now with garlic and a touch of tarragon. But back in my radio days when I made less than squat for wages I practically lived on mac and cheese, egg noodles topped with beef stew and potato soup!

Duane

Potato soup has always been one of my favorites. I always just cooked cubed potatoes with chopped onions and finely diced carrots in bouilon and a little butter. Added milk and seasonings to taste. Then I tried Loaded Potato Soup. DH protested when I started making it because "I really like your potato soup". After two spoonfuls of the new recipe and he was hooked. Still likes mine, but thinks this one is great.

Loaded Potato Soup (From: Apple Barn Pigeon Forge / Sieverville Tn.)

6 ea Peeled Idaho potatoes (1/2"Diced)
2-Cup Heavy Whipping Cream
1-Cup Sour Cream
1/2 C Chicken Base or Bouillon (In 5 Cups Water)
1/2 C Bacon Bits
1 T Kosher Salt
1 tsp Black Pepper
1 TBL Cheddar Cheese (Added to each serving)
1 tsp Chives (Added to each serving)

Add Potatoes and Whipping Cream Seasonings to Chicken Stock water. Cook for 10 Min @ Rolling boil. Add Bacon Bits, Sour cream and Black Pepper. Cook until potatoes are soft and portion into serving bowls. Garnish with Chives and Cheese. Serves four.

I did use one 4 cup box of 99% fat free chicken broth instead of the chicken base or bouilon and the 50% less fat real bacon bits you buy in a jar at the grocery. This is fast and oh, so good.

Becky, I made your Sausage and Potato Soup tonight using Turkey Kielbasa. It was excellent! Thank you so much for the recipe. I never had Potato Soup before.

Here's my basic potato soup recipe if you're just hankerin' for plain ol' tater taste. You can add cheese, shrimp or what ever to it to change/upgrade the taste. About 30 minutes to make and that's quick for a soup from scratch to finish. I think older [going soft] potatoes make better soup so don't toss those spider looking things.

1/2 cup each diced onion, celery and carrot. Saute in butter/olive oil combination until soft [but not brown.]

Add 6-8 cups diced potatoes and enough chicken stock to cover. Bring to a boil and simmer for 20 minutes. Add a bit of milk. Use blender stick to blend but leave some big chunks of veggies. Check for salt and pepper.

I made Becky's Sausage and Potato Soup last week. It was delicious. I'll definately will be making it again.
Another soup that I tried from this forum was Easy Creamy Potato Soup that Karen from Colorado posted. It was a big hit with the family also.
I'll post it just in case she doesn't get around to it.

Easy, Creamy Potato Soup
5-6 large potatoes, peeled and cut into bite size pieces
1/2-1 lb bacon
1/4-1/2 cup flour
3 cups chicken broth
2 cups heavy cream
3/4 cup frozen kernel corn or 1 can whole kernel corn, drained
1 medium onion, diced
6 cloves garlic, minced
1/4 cup butter (optional)
salt and pepper, to taste
Fry bacon until crisp (I actually prefer bacon ends and peices...cheaper too) Remove to paper towels to drain. Reserve bacon grease.
Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain
Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned.
Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly.
Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup.
Add milk at little at a time if soup is too thick for your tastes.

(note: Easy bacon bits. Partially freeze bacon. Cut into 1/4 in strips and then turn and cut into 1/4 inch pieces. Fry until crisp)

Love all of your potato soups, the only thing I do different is I don't peel my potatoes, just scrub the skins. And I like the boxes of bacon ends and pieces as they cheaper and have to me a better taste. I cut the 5lb package in useable pieces and vaccum seal and freeze for later use. And when I cook them I remove the extra fatty parts and chop up the meat drain most of the grease before cooking the onions and celery. Then I only use enough flour to assorb the grease after cooking the veg's. Mashing some of the potatoes usually provides enought thicking. I am lazy I do like to use canned milk. Thanks for all your different ways to make potato soup as that is what makes it so much fun and cooking should always be fun