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Creamy Potato Soup

September 29, 2009

50.   Try 2 new recipes a month (5/33) (more info)

58.   Learn how to make 25 kinds of soup (3/25) (more info)

I stole this recipe from Amanda who said “I thought it was fabulous and it definitely turned out better than I expected.  Kyle and I both had seconds.” Since I love potato soup and Amanda said this was easy and delicious, I had to try it. I’m so glad I did! It was extremely easy! The hardest part really is chopping the onions (or maybe browning the sausage). It tasted a little like my mom’s potato soup. I think next time I’ll add chopped up celery. This was also very cheap for the amount of food it makes :) Tara: 8.5/10 Shane: 6.5/10 (he really liked it but compared to the great food he’s had in the past week it didn’t compare…)

creamy potato soup

* 1 package (30 ounces) frozen shredded hash brown potatoes
* 6 cups water
* 1/3 cup chopped onion (I used just a little more than this)
* 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
* 4 ounces process cheese (Velveeta), cubed
* 1 cup (8 ounces) sour cream (I used light)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

* OPTIONAL turkey sausage

Directions:
1. In a large saucepan, combine the frozen potatoes, water and chopped onion. Bring to a boil.

2. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.

3. Stir in the sour cream, salt and pepper.

4. Cook and stir until heated through (do not boil).

Optional Add cooked sausage at the same time as sour cream.

Yield: 13 servings (about 3 quarts)

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6 Comments leave one →
  1. Aманда permalink
    September 29, 2009 7:20 pm

    I think the best thing about this soup is that you can build on it if you want. It’s got potential. Also, I have another easy soup recipe here if you want another easy soup recipe. This girl only does easy. :)

    • taraSG permalink
      September 29, 2009 7:52 pm

      Agreed! Thanks for the recipes!

  2. Stacey permalink
    September 29, 2009 9:27 pm

    Looks yummy…I’ll have to try it in a couple of months when it cools off!

  3. samanthajess permalink
    October 8, 2009 2:19 pm

    This is my FAVE soup. From “Moosewood: Simple Suppers” and I’m recommending it to you… done within 40 minutes (I leave out the cilantro because I think it tastes like soap)

    Thai Butternut Squash Soup

    1 cup coconut milk
    1/2 teaspoon Thai red curry paste
    4 teaspoons sugar
    1/2 teaspoon salt
    2 cups vegetable broth
    1 kaffir lime leaf (optional)
    2 12-oz packages of frozen cooked winter squash*
    1 lime
    2 cups fresh baby spinach
    chopped fresh cilantro

    Pan-Fried Tofu

    1/2 cake firm tofu (about 8 ounces)
    1 tablespoon soy sauce
    1/2 teaspoon Thai red curry paste
    1 teaspoon vegetable oil

    In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, uncovered, until the squash is thawed, about 15 minutes.

    Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

    Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

    *Packaged frozen winter squash is perfect for this recipe, but if it’s not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You’ll need 4 cups chopped. Puree the soup in a blender before adding the spinach and tofu.

    Serves 4

    • taraSG permalink
      October 8, 2009 2:38 pm

      Wow that looks not only yummy and easy, but also good for you! I’ll definitely have to try this out! Thanks :)

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