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Potato Soup IX

Potato Soup IX

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CAROLMAROL68

CAROLMAROL68

A delicious soup that makes a meal with some nice fresh bread! Homey and comforting! Try adding shredded Cheddar cheese just before serving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large saucepan over medium heat. Saute onion and garlic until tender. Add the potatoes, chicken stock, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover, and simmer for 20 minutes, or until potatoes are tender.
  2. Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. Stir in milk, and continue cooking until heated through. Season with salt and pepper. Ladle into bowls, and garnish with chopped fresh parsley.
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Reviews

TENOR4U
29

TENOR4U

12/23/2003

This is a very good soup on a fall/winter day. Instead of using a blender, I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you want left in the soup. I topped mine with cheese, bacon and scallions. If the soup seems too thin, just add a little bit of instant mashed potatoes to thicken. A keeper recipe

GRETCHEN01
18

GRETCHEN01

10/22/2004

WOW!!!! This was so UNBELIEVABLY good!!!!!!!!!! A HUGE hit with my entire family, who normally does not even comment on what they are served. Rave reviews from my husband and kids! Will definitely make again. Omitted the parsley (didn't have any) and used chicken boullion with water in place of the stock. It was quite exceptional!!!

PINATALTA
13

PINATALTA

12/23/2003

This soup was wonderful -- I substituted 1 c. cream for 1 c. of the milk, and also added wild rice and buillion that had boiled separately for 40 minutes or so. When I blended 1/2 of the soup, this blended wild rice added some nice color, as well. Very yummy, very simple. I will try this as a base for clam chowder.

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