Potato Soup Recipe

This is such an easy and versatile potato soup recipe, but I ALWAYS get compliments on it.  My husband and kids love it and request it often as do family when they come to visit.  I usually make a loaf of homemade white bread in the bread maker to serve with it, but on this occasion a friend gifted us Panera Bread Bowls that are absolutely fantastic.  So it was an extra special treat!

Ingredients:
1 large yellow onion, chopped
4 medium potatoes, peeled and chopped
4 cups water
4 teaspoons chicken bullion
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper
1 cup half-and-half
Fresh ground pepper

Add 4 cups of water to a dutch oven and add 4 teaspoons of chicken bullion or Better Than Bullion over medium high heat.  If I have chicken broth I use that, but it tastes great with bullion too.  Chop on large onion and add it to the pot.  I’ve also used leeks and green onions before all are great!

Peel and chop 4 medium potatoes and add to the pot.  Add 1/4 cup of butter, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and bring to a boil.  Reduce heat to simmer.  Cover and cook on low for about 20 minutes or until vegetables are tender.

I have never had a potato masher, but always use a Mexican bean masher.  It works great.  Mash the potatoes until there are only small chunks.  I do like it a bit chunky and never like it when people process potato soup until it is completely smooth.

About 10-15 minutes before serving add 1 cup half and half.  I’ve also used whipping cream or whole milk and it tastes great every time!  Continue to cook on low until it is hot.

Serve with homemade bread or in bread bowls and fresh cracked black pepper.  Enjoy!

This also works great in the crock pot.  Just add all ingredients except half-and-half and cook on low 8 hours or high 4 hours.  Stir in the half-and-half and let cook a few minutes until hot.  Super easy!

Potato Soup

2016-09-30 08:58:41

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1484 calories

180 g

222 g

76 g

31 g

47 g

2266 g

1381 g

12 g

2 g

23 g

Nutrition Facts

Serving Size

2266g

Amount Per Serving

Calories 1484

Calories from Fat 665

% Daily Value *

Total Fat 76g

116%

Saturated Fat 47g

235%

Trans Fat 2g

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Cholesterol 222mg

74%

Sodium 1381mg

58%

Total Carbohydrates 180g

60%

Dietary Fiber 14g

57%

Sugars 12g

Protein 31g

Vitamin A

46%

Vitamin C

103%

Calcium

46%

Iron

46%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 large yellow onion, chopped
2. 4 medium potatoes, peeled and chopped
3. 4 cups water
4. 4 teaspoons chicken bullion
5. ¼ cup butter
6. ½ teaspoon salt
7. ¼ teaspoon pepper
8. 1 cup half-and-half
9. Fresh ground pepper

Instructions

1. Add 4 cups of water to a dutch oven and add 4 teaspoons of chicken bullion or Better Than Bullion over medium high heat. If I have chicken broth I use that, but it tastes great with bullion too. Chop on large onion and add it to the pot. I’ve also used leeks and green onions before all are great!
2. Peel and chop 4 medium potatoes and add to the pot. Add 1/4 cup of butter, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to simmer. Cover and cook on low for about 20 minutes or until vegetables are tender.
3. Mash the potatoes until there are only small chunks.
4. About 10-15 minutes before serving add 1 cup half and half. I’ve also used whipping cream or whole milk and it tastes great every time! Continue to cook on low until it is hot.
5. This also works great in the crock pot. Just add all ingredients except half-and-half and cook on low 8 hours or high 4 hours. Stir in the half-and-half and let cook a few minutes until hot.

beta

calories

1484

fat

76g

protein

31g

carbs

180g

more

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