What type of potato soup are you talking about. I make an old fashioned one my Mom used to make on Fridays and other meatless days. Very simple..dice onions, celery and potatoes into small dice. Just barely cover with water and boil until potatoes are tender. Add milk and bring to a simmer. Put a dab of butter on top and add salt and pepper to taste. The second kind is a loaded baked potato soup which is a basic thin white sauce and you add the scooped out insides of baked potatoes, grated cheddar, crumbled bacon and diced green onions and sour cream. Did your Mom make the simple old fashioned kind of the baked potato kind?
Joann

We make potato leek soup often during the winter. We use the recipe from the Joy of Cooking as a basis. I'm not at home so I can't check my copy of Joy, but this looks like it.

Here is a link that might be useful: soup

This is mine, given to me by one of my bil's. He is hands down the best cook I know.

1 or 2 pkts. Knorr's leek soup mix (I use 2)
1 qt. chicken broth (I use 48 oz size can)

• 1/2 can of water
  1 med. to large onion, diced
  Chicken boullion (3 or 4 maybe?)
  stick of butter/margarine
  pint of lt. whipping cream
  S&P
  parsley
  potatoes, peeled and cubed
  instant potato flakes (optional, if needed for thickness)

Mix broth and water in large pot. Get it hot, then add soup mix pkts and onion.
Add cubed potatoes - bring to soft bubble and cook til tender. Don't let it get to a rolling boil.
Add butter, light cream, S&P, Parsley. Ck. boullion to taste
A little potato flakes if you want it thick/thicker.

I probably use close to 5 lbs. of potatoes. I also brown a pound of burger and add it.

Mmmm, so good on a cold winter day. If you try it, I hope you like it.

Hi Laura

Just for you I pulled my old cookbook (handwritten) from school out. I had cooking lessons back when I was 13. :)

2 pounds of potatoes, washed, peeled and cut in to small cubes
I bunch of soupmix of fresh veggies aka carrot, parsley and celeriac washed, and cut up
1/2 onion diced
60 grams of lard (I usually use grapeseed oil now a days)

melt the fat, saute the onion, potato and soupmix except the parsley, and add
2 liter of water, add
1 teaspoon of salt

cook for 40 to 45 minutes till the tators are done. then mash all up a bit with either a potato masher or blender stick, next add parsley and use salt and pepper to finish seasoning.

I haven't made this in a while ( I usually just wing it), and I haven't looked at the directions in AGES.

Thanks for the memories.

Moni

The one that ghoghunter first described is the one I was looking for. But I am going to print out this thread & try all of them, especially the ones with leeks. I do need help with the purchasing leeks & cleaning them. I watch the cooking channels, and have seen them clean leeks, but I don't remember how they did it...

I love potato soup, broccoli soup, that kind of thing.

I made this a few weeks ago and we loved it.

Perfect Potato Soup (Pioneer Woman)

6 slices bacon, cut in 1: pieces
1 medium onion, diced
3 carrots, scrubbed and diced
3 stalks celery, diced
6 small potatoes, peeled and diced
8 cups low-sodium chicken or vegetable broth
3 tbsp flour
1 cup milk
salt and pepper
1/2 tsp cajun spice
1 tsp minced parsley
1 cup grated cheddar cheese

Over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain off most of the fat.

Over medium-high heat add the onions, carrots and celery. Cook and stir 2 minutes then add the potatoes. Cook 5 minutes, seasoning with salt, pepper and cajun spices

Pour in the broth and bring to a gentle boil. Cook 10 minutes or until the potatoes are starting to get tender.

Whisk flour and milk, pour into the soup and cook another 5 minutes or so.

Remove 1/2 to 2/3 of the soup and blend in a food processor until smooth. Pour back into the soup, stirring to combine. Heat through and taste for seasoning.
Serve, garnished with parsley, grated cheese and bacon.

A neighbor gave me a pot of this back in the '70's. Loved it then and still do.

Potato Chowder

5 lbs. potatoes, diced
10-12 slices bacon, diced and fried
1 medium onion
1 lb. Velveeta cheese
1/2 stick butter
Dried parsley--couple of shakes (I use fresh, chopped)
1 (12 oz.) can evaporated milk

Fry bacon, remove from pan and saute onion in drippings. Fill a 6-qt. pot 3/4 full of peeled, diced potatoes and barely cover with water. Cook until potatoes are barely tender. Do not drain. Add remaining ingredients (including bacon drippings) except evaporated milk.

After cheese melts, remove from heat. When cool, add milk. Reheat when ready to serve.

NOTES: This makes a lot! You don't have to use all the bacon drippings if your bacon has a lot of fat in it. Start with a little and add to taste. The reason you cool before adding the milk is that the milk will curdle. The cheese is salty enough without adding extra. It doesn't freeze too well, but you can always share.

Laura, you can either cut off the dark green leaves, halve the leeks lengthwise and fan the leeks under running water; or halve lengthwise, slice crosswise, and dump that in a bowl of water and swish until clean.

I love leeks and just made an asparagus and leek soup this week. I love it in potato soup as well.

I like to top my potato soup servings with crispy fried bacon crumbles.