Potato soup is a healthy soup and is perfect for cold days or when you want to indulge in potato-based dishes. This soup can be served as an appetizer or main dish. If you want to know how to make a variety of delicious potato soup with delicious additions such as meat or leafy greens, follow the guide below.
Ingredients
Meat Mixed Potato Soup
- 6 medium size potatoes
- 2 cans of cream of chicken soup
- 2 cans of milk
- 1 cup diced ham
- 3 cubes of chicken stock seasoning
- 1/2 teaspoon pepper
- 1/8 cup diced red onion
- 1 tablespoon celery flakes
- 1 teaspoon celery seeds
- 1 pound french fries (hashed)
- 1 teaspoon garlic salt
- 4 strips of smoked meat cut into small pieces
- 1/2 cup grated cheddar cheese
- 1/8 cup chopped spring onions
- handful of chives
Healthy Potato Soup
- 6 potatoes, peeled and cut into 0.5-inch (1.25 cm) dice
- 2 red onions, diced medium size
- 2 carrots cut into pieces
- 2 celery ribs chopped
- 2 cans low-sodium, non-fat chicken stock
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups lean half and half
- Italian bowl bread
- Fresh celery leaves
Potato and Sausage Soup
- 1 pound baked potatoes
- 1/4 cup butter
- 1/2 cup chopped red onion
- 1 tablespoon chopped fresh thyme
- 1/4 cup flour
- 3 cups chicken stock
- 1 pack of cooked sausage
- 3 glasses of milk
- 3 ounces grated parmesan cheese
- Salt and pepper for taste
Vegetable Mixed Potato Soup
- 3 cans of vegetable stock
- 6 medium size potatoes diced
- 1 medium size carrot, chopped
- 1 large leek chopped
- 1/4 cup butter
- 1 clove of garlic crushed
- 1 teaspoon dry thyme
- 3/4 teaspoon salt
- 1/4 teaspoon marjoram
- 1/4 teaspoon pepper
- 1 to 1/2 cups half and half cream
- 1 cup peas
Step
Method 1 of 4: Meat Mixed Potato Soup
Step 1. Bring 6 medium potatoes to a boil
Place the potatoes in a pot of water and bring to a boil. Then, allow the potatoes to heat for 15 minutes or until cooked. Peel the skin and cut into cubes.
Step 2. Put some ingredients in a separate pan
Add and mix 1 pound of french fries, 3 cubes of chicken stock seasoning, 1/2 teaspoon pepper, 1 tablespoon celery flakes, 1 teaspoon celery seeds, and 1/8 cup diced onion in a saucepan. Pour water until all the ingredients are submerged in water. Add another pinch or two of salt to the water, then bring all the ingredients to a boil until soft.
Step 3. Mix the chicken soup in a separate saucepan
Add and mix 2 cans of cream of chicken soup and 2 cans of milk in a separate saucepan. Stir both until smooth.
Step 4. Add the potatoes, ham and garlic salt to the soup pot
Add the diced potatoes, 1 cup diced ham, and 1 teaspoon garlic salt.
Step 5. Heat the soup over low heat for 10 to 15 minutes
Heat the soup until all the ingredients are mixed and fully cooked. Taste so you can be sure if the taste is right or if you still need more salt or pepper.
Step 6. Garnish the soup
Sprinkle 1/2 cup grated cheese, 4 strips of sliced and fried smoked beef, and 1/8 cup scallions over the soup.
Step 7. Serve
Enjoy this dish as a main dish or appetizer.
Method 2 of 4: Healthy Potato Soup
Step 1. Peel and chop 2.5 pounds of potatoes
Cut the potatoes into 1/2 inch (1.25 cm) cubes.
Step 2. Mix the 8 starting ingredients in a 4.5 liter slow cooker
Toss the potatoes along with 2 diced onions, 2 chopped carrots, 2 chopped celery ribs, 2 cans of low-sodium and lean chicken stock, 1 teaspoon dried basil, 1 teaspoon salt and 1/2 teaspoon pepper into the slow cooker.
Step 3. Cover the slow cooker and cook on high for three hours or until the vegetables are soft
Step 4. Stir 1/4 cup all-purpose flour and 1 1/2 cups lean half and half in a small bowl
Step 5. Add and stir the flour mixture into the soup
Step 6. Close the slow cooker again and cook all the ingredients for 30 minutes or until the soup is hot
Step 7. Serve
Serve this delicious soup on Italian bowl bread and top with celery leaves for garnish.
Method 3 of 4: Potato and Sausage Soup
Step 1. Preheat the oven to 218 degrees Celsius
Step 2. Peel and rub 3 pounds of potatoes
Cut the potatoes into 1-inch (2.5 cm) dice.
Step 3. Bake the potatoes for 45 minutes to an hour or until the potatoes are soft
Step 4. Melt 1/4 of the butter in a large saucepan
Melt over medium to high heat.
Step 5. Place 1/2 cup chopped onion and 1 tablespoon chopped fresh thyme in a saucepan
Step 6. Cook for four minutes or until the onions are soft
Stir all the ingredients occasionally.
Step 7. Add and stir in 1/4 cup flour
Step 8. Cook for 1 minute
Stir occasionally.
Step 9. Add and stir in 3 cups of chicken stock
Keep stirring until all the ingredients are evenly mixed.
Step 10. Bring to a boil
Cook for five minutes or until the mixture thickens. Keep stirring the soup.
Step 11. Add potatoes and 1 pack of cooked sausage
The sausage should be cooked and mashed.
Step 12. Add and stir 3 cups of milk
For low-fat recipes, use low-fat or nonfat milk.
Step 13. Reduce the heat to medium-low
Continue to cook the soup for 15 minutes or until the soup is completely hot. Do not stop stirring the soup during this process.
Step 14. Stir in 3 ounces of grated parmesan
Step 15. Add salt and pepper for taste
Mix well.
Step 16. Serve
Enjoy this delicious and healthy dish as an appetizer or main course on a cold day. This recipe is enough for six people.
Method 4 of 4: Mixed Vegetable Potato Soup
Step 1. Mix the first 10 ingredients in a 5 liter slow cooker
Step 2. Cover the slow cooker and cook on low for five to six hours
Cook until all the vegetables are soft. You may need more time to cook for all the vegetables to soften.
Step 3. Mix flour and half and half in a small bowl
Mix 1/4 cup all-purpose flour and 1 1/2 cups half and half cream. Mix until smooth and soft.
Step 4. Put the mixture in the slow cooker
Step 5. Stir in 1 cup peas
Mix well.
Step 6. Cover the slow cooker and cook on high for 30 minutes
Cook until the soup thickens slightly. You may need a longer or quicker time for the soup to start to thicken.
Step 7. Serve
Serve this dish with bread or enjoy it straight away.
Tips
- Make sure the potatoes are thoroughly cooked before adding them to the soup.
- If the soup is too runny, add more milk and simmer for a few more minutes to thicken it up.
- The water used to boil the potatoes should seep into the potatoes, so you may not need to strain the potatoes at all.
Warning
- Make sure the stove is turned down when you add and mix the other ingredients, otherwise the soup will burn.
- When cooking chicken soup, make sure the heat is low so the soup doesn't burn or scorch.
