CopyKat Recipes » potato soup

la Madeleine’s Country Potato Soup – hearty potato soup that is perfect for dinner.

Stephanie — Wed, 20 May 2009 04:27:12 +0000

This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook.
(Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
Add cream, bring to a boil and serve hot.
Garnish with Cheddar cheese and diced bacon.

Grandma’s Potato Soup – sometimes there is nothing better than a steaming hot pot of soup.

Stephanie — Tue, 19 May 2009 17:08:47 +0000

Home made potato soup is so comforting and perfect when you are trying to capture some of those familiar feelings of childhood. Potatoes, milk, and other fresh vegetables make for a delightful pot of soup.

4 potatoes
1 potato for the pot
1 large can evaporated milk (at least 15 oz.)
Whole Milk
1 stick unsalted butter
1 celery stalk (no leaves), chopped
1 medium to large onion, peeled & quartered
1 tbs. garlic juice
1 tsp. Sea Salt
1/2 tsp. finely ground black pepper

Peel and chop potatoes into bite-sized chunks and place into medium-sized stock pot. Add evaporated milk and fill up empty can with each whole milk and water. Add stick of butter, allow to melt. Add chopped celery, garlic juice, sea salt and pepper. Stir until well blended. Cook on low or simmer until potatoes are soft. DO NOT allow soup to boil.

The flavor of potato soup is enhanced by any buttered sweet roll or dinner roll.

Thanks to hyjinx for sharing this recipe.

Brass Parrot Baked Potato Soup

Stephanie — Sun, 29 Mar 2009 21:21:30 +0000

Brass Parrot is located in Houston, Texas. This is another wonderful take on Baked Potato soup.

6 Russet Potatoes, peeled and sliced
1 1/2 qts. Chicken Stock
1/2 Tbsp. White Pepper
1/3 lb. American cheese
2 C. Whole Milk
1 stick Butter
1/4 to 1/2 C. Flour
Garnishes:
Sour Cream
Crumbled Bacon
Chopped Chives
Shredded Cheese

Bring Stock to boil. Add white pepper and potatoes. Cook until potatoes are about half done. In a separate pan, melt butter, and add flour a little at a time, stirring to make a roux. Cook roux about three minutes. Add roux to potatoes a little at a time. Add cheese and milk. Turn down heat to very low, and simmer for about 15 minutes. Makes one gallon of soup.

Garnish with dollop of sour cream, crumbled bacon, chopped chives, and shredded cheese.

Houston’s Baked Potato Soup

Stephanie — Sun, 29 Mar 2009 14:35:00 +0000

This is a really tasty version of this famous soup. The fennel really adds a nice flavor.

5 Medium Russet Potatoes
3 C. Whole Milk
1/2 C Half and Half
1/2 C. Sour Cream
1 C. Shredded Cheddar Cheese
1 1/2 tsp. Chives
1/2 tsp. Salt or to taste
1/4 tsp. Fresh Ground Pepper or more to taste
2 1/2 Tbsp. Butter
1/4 tsp. Celery Salt
1 Green Onion Diced
5 Strips of Bacon Diced and Fried Crispy-drain
1 1/4 tsp. Fennel Seeds

Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in mixture.

When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor. Potatoes should measure out to 1 1/2 – 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 Tbs. shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 – 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 – 20 minutes.

When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

Mozzarella’s Potato Soup

Stephanie — Sun, 29 Mar 2009 07:31:51 +0000

It is hard to beat this creamy, cheesy potato soup. Velveeta cheese makes this potato soup taste extra special.

1 lb. Velveeta Cheese
4 strips bacon
Chicken Broth
3 scallions — chopped with greens
4 small potatoes

The above measurements are approximate. Peel and quarter the potatoes. Boil until tender. Drain and chop smaller. Set aside. Chop the bacon into small pieces and fry until ALMOST done. Set aside. Take the cheese, the broth, and the bacon and melt it down – using enough broth to make it as “soupy” as you like. When hot enough, add the scallions and potatoes. Season to taste.

Houlihan’s Baked Potato Soup

Stephanie — Sun, 29 Mar 2009 14:26:34 +0000

No one does Baked Potato Soup like Houlians. They use instant mashed potato flakes for a special flare. Source Pittsburgh Post-Gazette.

1 1/2 lbs. baking potatoes
1/4 lb. Butter
2 C. Yellow onion — diced
1/3 C. flour
5 C. Water
1/4 C. low sodium chicken base
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 C. heavy cream
1 C. milk
Salt — to taste
White pepper — to taste

Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2″ cubes. Set aside. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don’t allow onions to burn. Add flour to onions & butter and cook 4 – 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.

Restaurant Style Cream of Potato Cheddar Cheese Soup

Stephanie — Sun, 29 Mar 2009 14:23:26 +0000

This tastes very similar to a restaurant that is known for their delicious pies.

4 C. Finely Sliced and Diced Potatoes (peeled)
4 Tbsp. Butter
1/2 C. Finely Diced Yellow Onion
1/2 C. Finely Diced Celery
2 Cans Chicken Broth (14.5 oz)
1/4 C. Water
4 Chicken Bouillon Cubes
8 oz Shredded Sharp Cheddar Cheese
2 + 1/4 C. Half and Half ( add a little more if needed)
1/2 tsp. Sugar
1/4 tsp. White Pepper
1/4 tsp. Salt (or to taste)
Shredded Colby/Jack Cheese (garnish)

On medium low heat in a 3 quart sauce pan saute celery and onions with butter. Cook onions until clear and celery take care not to let onions brown. Add chicken broth, potatoes and water. Place on medium low heat and cook until potatoes are very soft and tender.
When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add half and half, stir mixture. Add shredded sharp cheddar cheese and stir until cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 – 30 minutes taking care not to let soup scorch. When ready to serve garnish with shredded Colby cheese, jack cheese and maybe a little parsley. Add a crisp salad and hard rolls and you have a wonderful meal.

Bennigan’s Ultimate Baked Potato Soup

Stephanie — Sun, 29 Mar 2009 03:24:32 +0000

Fellow viewer Christina spotted this one in one of her Women’s Day magazines. Way to go! This makes either 8 cup servings or 4 main dish servings.

3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

1. Heat oven to 400¦F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

O’Charley’s Baked Potato Soup

Stephanie — Sat, 28 Mar 2009 19:47:20 +0000

This is a creamy cheese potato soup that can be made easily in your home. Red Potatoes make this soup extra special.

3 lbs. red potatoes
1/4 C. margarine, melted
1/4 C. flour
8 C. half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 C. cheddar cheese, shredded
1/2 C. fresh chives, chopped
1/2 C. fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Butera’s Baked Potato Soup

Stephanie — Sat, 28 Mar 2009 12:42:34 +0000

Butera’s Baked Potato Soup is a wonderful potato soup, creamy and chocked full of potatoes you will find this soup irresistable. This is a classic! I don’t know too many people that will turn down Baked Potato Soup.

2/3 C. Butter
2/3 C. Flour
6 C. Milk
1 C. Bacon — cooked/crumbled
salt and pepper — to taste
4 large Potatoes — baked
1 C. Sour Cream
5 oz. Cheddar Cheese — grated
4 ea. Green Onions — chopped

Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half and scoop out the “meat”; set aside. Chop half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato “meat”. Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a time until all is melted. Garnish with chives, grated cheese, and bacon crumbles.

Hard Rock Cafe Potato Soup

Stephanie — Sat, 28 Mar 2009 07:41:34 +0000

You can make creamy potato soup just like the hard rock cafe does with our recipe. Potatoes, cheese, bacon, and more make for a tasty soup.

8 Slices Bacon fried crisp
1 C. diced yellow onion
2/3 C. Flour
6 C. chicken broth
4 C. diced peeled baked potato
2 C. heavy cream
1/4 C. chopped fresh parsley
1 1/2 Tsp. Granulated garlic
1 1/2 Tsp. Dried basil
1 1/2 Tsp. Tabasco
1 1/2 Tsp. coarse black pepper
1 C. grated cheddar cheese
1/4 C. Diced green onion

Chop bacon. Set aside. Cook onions in drippings over medium high heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese and green onion. Stir until cheese melts.
This can be made ahead up to the point of adding the cheese and onion. Reheat the soup very slowly and gently. Be careful that it does not boil. Then add the cheese and green onion. Of course if there is any leftover it reheats beautifully. I have never tried freezing it.

Bennigan’s Potato Soup

Stephanie — Fri, 27 Mar 2009 19:04:34 +0000

This dish is similar to a favorite potato soup that many people went to Bennigan’s for. This is a thick and filling potato soup that warms the soul.

1 Tbsp. Ham Base
1 Tbsp. Chicken Base

2 qt. chicken stock
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear. Melt 3 tablespoons margarine in a stockpot and saute onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.
While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken.
Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.
The Houston Chronicle suggests that the bases may not be available in supermarkets; they suggest that you use chicken broth and a piece of ham

The Machine Shed’s Baked Potato Soup

Stephanie — Fri, 27 Mar 2009 08:43:15 +0000

Using tender red potatoes instead of regular potatoes makes this baked potato soup extra special.

2 1/1 lbs. Baby Red Potatoes (quartered)
1/2 lb. raw bacon (diced)
1 Jumbo Yellow Onion (diced)
1/4 Bunch Celery (diced)
1 quart water
2 ounces Chicken Base
1 quart Milk
1 tsp. Salt
1 tsp. Black Pepper
1 1/2 Sticks Margarine
6 ounces Flour
1 C. Whipping Cream
1/4 Bunch Chopped Parsley

Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot. Do Not Boil. In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in potatoes and parsley. Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.

Black Angus Potato Soup

Stephanie — Fri, 27 Mar 2009 15:34:25 +0000

Black Angus makes a creamy potato soup that is hard to beat. Packed full of potatoes, butter, sour cream, bacon, and cheese, makes this taste just like a baked potato.

4 large baking potatoes
2/3 C. butter or margarine
2/3 C. flour
6 C. milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions — chopped and divided
12 slices bacon — cooked and crumbled
1 1/4 C. cheddar cheese — shredded and divided
8 oz. sour cream

Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.