Easy Potato Soup Recipe
2020-07-05- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
-
Add to favorites
- Yield: 4 soup bowls
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Pressure Cooker Fish Italian-Style
-
Instant Pot Penne Pasta Bolognese
-
Red Cabbage Salad
-
Instant Pot Beef Soup with Noodles
-
BBQ Korean Chicken Wings
Nutritional Info
This information is per serving.
-
Calories
217 -
Protein
14.2 g -
Carbohydrate
34.6 g -
Fat
2.1 g -
Cholesterol
87.5 mg -
Sodium
217 mg
Easy potato soup recipe. Very easy potato soup served in bread bowls. You can make delicious Artisan Bread at home if desired. To bake it in the oven you need to use the following ingredients:
3 cups (750 ml) warm water
1½ tablespoons salt
1 tablespoon yeast
6½ cups whole wheat flour
Instructions:
In a large mixing bowl, combine all ingredients. Mix just until flour is wet. Cover loosely and set aside for 2 hours.
Shape into 4 very large orange-size balls. Sprinkle a baking sheet with cornmeal. Place balls on a baking sheet and leave for another 40 minutes.
Preheat oven to 450º F (225ºC). Place a pan on the bottom rack and Baking stone on the middle rack. Slide loaves onto a middle cooking sheet. Pour water into the bottom pan. Close oven quickly. Cook in preheated oven for 25-30 minutes or until browned on top.
You can also bake bread in the slow cooker. Learn how to make it here.
Easy Potato Soup Recipe
Ingredients
- 15 small russet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 3 teaspoons chicken bouillon
- 1 stalk green onion, chopped
- 2 cloves garlic,peeled and minced
- 1 small carrot, peeled and chopped
- 1/8 teaspoon salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups (2L) whole milk
- 1/4 cup shredded Cheddar cheese
- 1/4 slice cooked bacon, crumbled
Method
Step 1
In a large pot,boil potatoes until underdone (fro about 15-20 minutes). Drain potatoes, reserving 2-4 cups boiling water.
Step 2
Add unsalted butter and bouillon to the empty pot. Add chopped green onions, carrots, and garlic. Saute, stirring, occasionally, for a few minutes. Season to taste with salt and black pepper.
Step 3
Stir in 1/4 cup all-purpose flour. Mix until smooth. Pour in milk and reserved boiled water alternately,1/2 cup (125 ml)-1 cup (250 ml) at a time. Stir until thickened between each addition until it is the consistency of a thick white sauce.
Step 4
Stir in boiled potatoes. Sprinkle with shredded Cheddar cheese, crumbled bacon and more chopped green onions.