Does anyone have and good potato soup recipes?

on Mar 01, 2012 @ 11:33 am

Does anyone have any good potato soup recipes? Thanks.

5 Replies

*putting my hand up on Mar 01, 2012 @ 11:48 am

I have an amazing cream of potato & leek soup that I absolutely love! I am at work now but will try to post it later on.

is it easy? on Mar 01, 2012 @ 01:13 pm

tell me it's easy! I'd love to try making it :-)

very easy on Mar 01, 2012 @ 01:22 pm

In a nutshell, you cook the potatoes, chop the leeks (perhaps pre-saute them, can't remember), throw it in the blender with milk, chicken stock, and a few other ingredients, blend until really fine, then heat through on the stove. Seriously, that's all!

Potato & Leek Soup on Mar 02, 2012 @ 09:13 am

Found it! I think I'll make this tonight, now that I read it over again....

1/4 cup butter

Add to a large pot and melt over medium heat

3 leeks, finely chopped (only the bottom white/light green part, not the dark leaves)
1 onion, finely chopped

Add to pot and cover, allowing leeks and onion to soften in the butter at low-medium heat for about 5-10 minutes. This takes the sharpness out of the veggies.

3 cups water
2 chicken bullion cubes (like OXO)*
4 potatoes, diced
Salt, Pepper, and Nutmeg to taste (a pinch or so)

Add to the pot and bring to a boil, stirring frequently to ensure the bullion cubes fully dissolve. Reduce to a simmer, cover, and cook until the potatoes are soft - about 20-30 minutes.

1 cup milk or light cream (cream adds richness)

Add milk and stir through, but do not allow to boil again. Using a hand blender (like a Cuisinart Smart Stick) right in the pot, or in stages using a regular pitcher-style blender, puree the soup until you get an even texture.

Top with freshly chopped chives or parsley if desired and serve immediately.

*Swap 2 cups of fresh chicken stock (preserved or homemade) for the 2 OXO cubes and 2 cups of the water (that means you only have to add 1 extra cup of water to make up for the original 3 cups of liquid).

So good!

Bacon & Potato Chowder on Mar 21, 2012 @ 12:50 am


  • 2 cups potatoes, cut into small cubes
  • 4 oz Canadian-style bacon, cut into 1/4-inch pieces
  • 1 large carrot, diced
  • 1 cup leeks, chopped, white part only
  • 3 medium garlic cloves, minced
  • 4 cups fat-free chicken broth
  • 1/2 cup uncooked barley
  • 1 bay leaf
  • 1/4 tsp dried thyme, crushed
  • 1/4 tsp black pepper
  • 1 cup fat free half and half


  1. In
    a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley,
    bay leaf, thyme, pepper and bacon; cover and cook on low for 4-6 hours.
  2. Stir in half-and-half; heat through, uncovered, about 10 minutes.

Preparation time: 10 minute(s)

Cooking time: 4-6 hour(s)


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