Community Pick
Potato Soup
photo by May I Have That Rec
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 6 -8 medium potatoes
- 1⁄4 cup butter
- 1⁄2 cup flour
- 6 cups milk
- 2 teaspoons chicken bouillon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 lb cheddar cheese
directions
- Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, heat to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add remaining ingredients.
Reviews
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Very good! I added chopped onion with the butter and cooked it a bit before adding the flour. I used non-fat milk and it still came out very nice and creamy. It thickened up nicely after adding the potatoes. I continued to cook a bit after adding the cheese and potatoes (as opposed to the recipe calling for turning the heat off). I stirred in about 1/2 teaspoon dry mustard and a little more salt to bring the flavor out. Thanks for posting!
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10 Stars! Made this for the first time on Super Bowl Sunday 2002 and YUM-YUM! Mashed about 1/3 and kept 2/3 of potatoes cubed - added diced carrots, used half "Half n Half" and half 2% milk ...... I would HIGHLY recommend this as it can be "customized" however you want! Anxious to make other variations......
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This soup tastes great. I omitted the chicken boullian and the cheese, because I wanted just a basic potato soup, like my Mema used to make. I had a pretty hard time getting the lumps out of the flour/butter mixture. I kinda had to smush the with my sppon as I was mixing. If anyone has a better was of doing this, please let me know. Also, this soup would be great topped with bacon bits. Jessica, Texas
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Tweaks
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I don't know what I was thinking making this on one of the hottest days of the year, but I was scrounging around, found I had quite a few potatoes, and decided to make use of them. I really doctored this up. I used Cracker Barrel extra sharp cheddar, mozzarella, parmesan, and pepperjack cheese. I also threw in a clove of garlic as well as salt and pepper. At the ended I added spinach in with the potatoes, and instead of bacon I use pepperoni. The pepperoni made it out of this world and added an extra kick. I turned my air conditioner way up and enjoyed the soup immensely. It will last me for the next several days.
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Very delicious!! I was not sure I would like a creamy based potato soup as growing up my mom always made it with a thin tomato base, which is very good too. I ommitted the cheese and used Lactaid whole milk in place of the milk and added onions diced and sliced and celery chopped and to get a little texture I also added a handful of instant mashed potatoes for extra oomph. I make a garlic butter for putting on toast and french bread and also added that in place of just plain butter and I ommitted the flour and just thickened with cornstarch which I added to the milk before mixing with the other ingredients in the pot...Alot of changes but well worth the effort. Thanks for a great base to start with -- really good and simple!! A definate keeper! crazy crafter
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