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This smooth, creamy potato soup can be described best as comfort in a bowl.
Place cubed potatoes in a 4-quart saucepan. Add enough water to cover. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Continue cooking 10-12 minutes or until potatoes are tender. Remove from heat; drain. Keep warm.
Melt butter in 10-inch skillet over medium-high heat until sizzling; add onions. Continue cooking 3-5 minutes or until onions are softened. Stir in chicken bouillon until dissolved.
Add onion mixture, milk, salt and pepper to cooked potatoes in same 4-quart saucepan. Pour half of soup mixture into 5-cup blender container. Cover; blend 25-30 seconds or until smooth. Return blended potato mixture to saucepan. Cook over medium heat 3-5 minutes or until heated through.
To serve, spoon into individual soup bowls. Top with cheese and green onions, if desired.
Dietary Fiber: 2g
Mild and somewhat bland, I thought, so I punched it up with a dash of turmeric, another of smoky paprika, and some chives. Right before serving, stirred in a bit of sour cream. Improved the flavor quite a bit. Also, the recipe calls for blending the soup for 25-30 minutes. I think they meant 25-30 seconds.
Loved it, however i added bacon and used 2 and half cups milk and a 1/2 cup of onion...it was so good!
I made it today for lunch for my husband and me and he loved it! Very creamy and surprisingly flavorful, despite the fact that only a few ingredients are needed. This one's going in my recipe notebook :) Thank you!
I did add some bacon, garlic and a half a can of celery soup. And it was delicious. Great recipe. Thanks
Absolutely delicious! I felt that it needed a little something more so I added crumbled up well done bacon. It made it that much better. Without the bacon it was very good, but for that extra flavor the bacon made it perfect. My husband said it is now his favorite potato soup!
found this recipe,delicious!
This recipe was off the chain but I put a little garlic power and corn and it was very good.
This is good, but I did make a few changes, used low sodium chicken broth, unsalted butter, used the broth the potatoes and onions were cooked in,didn't fry the onions, and used an imersion blender to make the soup smooth,
This is now on my short list for a good soup recipe! I made it with vegetable instead of chicken bouillon.
I made this and replaced the bouillon with "better than bouillon" chicken in salt-free chicken broth in place of the water. Prefer to use fat-free half & half or canned skim milk to lighten up without sacrificing the creaminess. If not worried, add a little cream cheese. That way I don't fee guilty using the butter. Also added a dash of poultry seasoning after 10 minutes so it could steep in the broth w/cooked potatoes. My toppings include homemade fried shallots and/or bacon. Like to make salsa or pico de gallo as a topping. Yum!
This is the one. I worked in a particular restaurant which served this soup regularly. I loved it. I could never duplicate the flavor or consistency - until now!!!
At first glance, I thought this recipe was like all the others I've used but I was certainly wrong! It has the best flavor of ANY potato soup. The difference? Sauteeing the onions in butter and chicken boullion. I did sautee them longer than the recipe called for and they kept getting better and better. I would rate it a 10 if possible!
It is wonderful, had it at a friend house and had to get home to download the recipe.
was easy to prepare & delicoushighly recomend giving it a go
this looks good!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3347
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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