I need a recipe for potatoe soup please?

i'm putting ham in mine.I need a recipe for potatoe soup please?
Christmas Potato Soup


Prep: 25 minutes


Cook: 20 minutes


Roast: 25 minutes





Ingredients


15 cloves garlic, peeled


1/2 tsp. olive oil


6 slices bacon


4 medium leeks, sliced


2 14-oz. cans reduced-sodium chicken broth


1-1/2 cups water


2 lb. round red potatoes, peeled and chopped


1/2 tsp. salt


1/4 tsp. ground black pepper


Water (optional)


1/2 cup dairy sour cream (optional)


1 recipe Toasted Christmas Balls and Stars with Onion-Grape Marmalade


Snipped chives (optional)





Directions


1. Preheat oven to 425 degrees F. Place garlic cloves in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.





2. Meanwhile, in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.





3. Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes. Stir in garlic.





4. In food processor or blender container, pour half the soup mixture. Cover; process until smooth. Repeat with remaining soup.





5. Return soup to Dutch oven. Add bacon. Heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float Toasted Stars. Sprinkle chives. Makes 8 (1-cup) servings.





Make-Ahead Tip: Three days ahead prepare soup as directed through step 5, leaving out crumbled bacon. Cover; refrigerate. Two hours before serving, transfer soup to saucepan; reheat over medium heat about 10 to 15 minutes or until bubbly, stirring occasionally. To keep warm transfer to slow cooker set on warm.To serve, stir in bacon.





Test Kitchen Tip: An immersion blender is a handy tool to have for blending soup without transferring it to a blender.





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German Potato Soup


6 to 8 main-dish servings (about 9-2/3 cups)


Prep: 10 minutes


Cook: Low 7 hours, High 3 -/2 hours





Ingredients


1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices


1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)


1 16-ounce jar sauerkraut, rinsed and drained


2 tablespoons stone ground mustard


3 14-ounce cans chicken broth (5-1/4 cups)





Directions


1. In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.





2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 6 to 8 main-dish servings (about 9-2/3 cups).





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Cream of Potato Soup


Start to Finish: 25 minutes





Ingredients


5 medium potatoes, peeled and cubed (about 1 2/3 pounds)


1/2 cup chopped onion


1-1/2 cups chicken broth or vegetable broth


1 tablespoon butter or margarine


1 tablespoon all-purpose flour


1/4 teaspoon dried dill or basil, crushed


1/4 teaspoon salt


Dash ground black pepper


1 cup milk





Directions


1. In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.





2. In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.





3. In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.





4. Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4 1/2 cups (4 side-dish servings).





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Potato Soup


Start to Finish: 55 minutes





Ingredients


3 medium potatoes (1 pound), peeled and quartered


2 cups water


1/2 cup chopped onion


1/2 cup sliced celery


1/2 cup sliced carrot


1 clove garlic, minced


1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed


1 teaspoon instant chicken bouillon granules


1/8 teaspoon pepper


2 cups milk





Directions


In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.) Makes 4 side-dish servings.





To tote for lunch: Transfer soup to a preheated insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle with hot tap water. Cover with lid and let stand about 5 minutes. Pour out the water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Transfer soup to preheated bottle.I need a recipe for potatoe soup please?
Not sure what style of soup you are looking for but this soup is amazing:





Cheesy Chicken Chowder





3 c chicken broth


2c diced peeled potatoes


1c diced carrots


1c diced celery


1/2 c diced onion


1 1/2 tsp salt


1/4 tsp pepper


1/4c butter


1/3c all purpose flour


2c milk


2c shredded cheddar cheese


2c diced cooked chicken





in a 4 qt sauce pan bring chicken broth to boil. reduce heat add potatoes carrots celery onion salt and pepper cover and simmer for 15 minutes or until veggies are tender. Melt butter in med sauce pan add flour and mix well gradually add milk over low heat until slightly thickened Stir in cheese cook until melted add to broth along with chicken heat through.


Serves 6-8
This is so easy and delicious...





The Bank's Potato Soup





1 16 oz. bag frozen hash browns


1 C. chopped onion


1 can chicken broth


3 C. water


1 can cream celery and a can of cream of chicken soup


2 C. milk


1 T. dried parsley


salt and pepper to taste








Combine eveything and simmer for 30 - 40 minutes. You can add one cup shredded cheddar cheese if you like a cheesy flavor.
Simple enough, and so very tasty.





8 large potatoes, pealed and cut into chunks


1/2 lb bacon diced (uncooked)


1 med onion diced


2 carrots diced


2 stalks celery diced


1 can cream of mushroom soup (can use cream of chicken if you want.)


1 Pt Heavy Cream


2 tsp chicken base. (If you don't have, you can use 2 packets Ramen Noodle Chicken Flavor)


1 cup cheddar cheese





Boil potatoes in water till they are semi tender, you do NOT want them soft, just mostly cooked. Drain and set aside.


In a large pot brown bacon, onions, carrots, and celery. When its all brown and happy, add the cream soup the cream and the chicken base. Stir well till mixed then add the potatoes. Once it has come up to a soft boil (be careful it can burn with that much cream) add the cheese and still till completely mixed. Serve with rolls!!!





(If it is to thick for you, add a bit of milk or water. But be careful, you can always add, you can NOT remove.)








JetDoc, she has it in a CROCK POT! That will not dry out and will NOT burn in that amount of time. Please read carefuly next time.
Oh, C'mon lilliana... If you cooked the potatoes for 5 hours on HIGH, all the water would boil away, and you'd probably melt the pot and start a fire in your kitchen!





How about turning the heat down to a low simmer after coming to a boil? And, your potatoes should be fully cooked after about an hour.
Hi DT!





My goodness! Those people above me are evidently making soup for some fancy dinner.





My simple recipe is for when someone in the family is sick and you want to put a comforting soup together quickly. This recipe makes two servings, but you can easily multiply the recipe. Also, it's easy to add or delete ingredients or adjust the amounts. If the potatoes break up during the second heating, don't worry--Grandma always said that only makes the soup better!





Potato Soup





3 Med. Potatoes, Peeled and Sliced into 1/4-inch Rounds


1/2 Small Onion, Chopped


1 Large Stalk Celery, Chopped


1 Stick Butter or Margarine


1 Cup Milk


Salt %26amp; Pepper to Taste





Place potatoes in saucepan with onion and celery, and cover with water. Boil over high heat until potatoes are tender.





Drain off almost all of the water. Add butter, milk, and salt %26amp; pepper. Return to low heat until soup is warm enough to serve.
----------%26gt;Golden Potato Soup





Submitted by: Marge





Rated: 5 out of 5 by 249 members





Yields: 5 servings





';This is a thick, hearty soup. Kids love this because of the cheesy flavor.';





INGREDIENTS:


3 cups peeled and cubed potatoes


1/2 cup chopped celery


1/2 cup chopped onion


1 cube chicken bouillon


1 cup water


1 teaspoon dried parsley


1/2 teaspoon salt


1 pinch ground black pepper


2 teaspoons all-purpose flour


1 1/2 cups milk


1 1/2 cups shredded American cheese


1 cup chopped ham





DIRECTIONS:


1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.


2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.


3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.





----------%26gt;Delicious Ham and Potato Soup





Submitted by: ELLIE11





Rated: 5 out of 5 by 945 members





Prep Time: 20 Minutes


Cook Time: 25 Minutes


Ready In: 45 Minutes


Yields: 8 servings





';This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.';





INGREDIENTS:


3 1/2 cups peeled and diced potatoes


1/3 cup diced celery


1/3 cup finely chopped onion


3/4 cup diced cooked ham


3 1/4 cups water


2 tablespoons chicken bouillon granules


1/2 teaspoon salt, or to taste


1 teaspoon ground white or black pepper, or to taste


5 tablespoons butter


5 tablespoons all-purpose flour


2 cups milk





DIRECTIONS:


1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nice and simple, goes great with a chunk of crusty bread.





Potato and leek soup





3 medium-sized potatoes(sliced about 1/4-1/8-inch thick)


3 medium sized leeks washed and sliced (same thickness and don't used the tough dark green part)


4 1/2 cups chicken broth (canned is fine)


2 cups water


1/2 cup whipping cream


2 Tablespoons butter


Salt and pepper to taste


Chopped chives, optional





~Combine potatoes, leeks, broth, and water in a large heavy pot or sauce pan and cover.


~Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.


~Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth.


~Add cream, butter, salt and pepper and heat soup just to boiling point but do Not allow to boil (could cause cream to curdle).


~Serve, garnishing with a sprinkle of chives if desired.


Approx. 4 or 5 servings











The ';to die for'; recipe.... http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18574,00.html
Baked Potato Soup





5 pounds russet potatoes, peeled and cut into 1-inch cubes


1/2 cup (1 stick) butter


1 cup half-and-half


1/2 cup sour cream (don't use nonfat)


Salt and freshly ground black pepper to taste


8 ounces bacon, cooked until crisp, drained on paper towels and crumbled


6 green onions (white and green parts), sliced, or 3 Tbsp minced fresh


chives





Put the potatoes in the slow cooker and add water to cover. Cover and


cook on HIGH until the potatoes are cooked and falling apart, about 5


hours. Switch the cooker to LOW; add the butter, half-and-half and sour


cream, and season with salt and pepper. Cover and cook until hot, about


20 minutes.





Stir in the crumbled bacon and sliced green onions. Serve immediately,


or keep warm on LOW, adding milk or water to thin, if necessary.
Here are two -





Mashed Potato Soup - http://www.gourmet-living.com/recipes.ht鈥?/a>





Potato Soup - http://www.gourmet-living.com/recipes.ht鈥?/a>
That's how Dan Quale the former Vice President spelled potato...with an e.





Dan...is that you?
POTATO SOUP





6 slices bacon, pancetta or other pork


3 lbs. potatoes


2 tsp. salt (or to taste)


1 cup sour cream


1 stick butter


2 1/2 cups milk


2 tablespoons heavy cream


1/2 tsp. white pepper


2-3 green onions, chopped


2 tablespoons chives (optional)


1 small leek, finely chopped


3 cloves garlic, minced


1/2 cup shredded Cheddar cheese (optional)








Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).


Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.





When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.





hope this helps. enjoy.
Bacon and Potato Soup





INGREDIENTS





* 6 thick slices bacon


* 1 1/2 teaspoons olive oil


* 1/2 cup chopped onion


* 1/2 cup chopped carrots


* 1 stalk celery, chopped


* 4 cups low fat, low sodium chicken broth


* 4 cups cubed potatoes


* 1/8 teaspoon cayenne pepper


* 1/2 cup shredded Cheddar cheese


* 1/2 teaspoon kosher salt





DIRECTIONS





1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.


2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.


3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.


4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.