What's a good and simple potato soup recipe?

Ingredients


3 lbs potatoes


3/4 lb carrots


1/2 cup butter or margarine


1 (12 ounce)can evaporated milk


salt and pepper


onion powder


1 tablespoon parsley flakes


2 tablespoons flour or cornstarch


Directions


1Boil potatoes and carrots together.


2DO NOT DRAIN.


3Mix flour or cornstarch with 1/4 cup of the cooking water. When mixed, put back in with the potatoes and carrots.


4Add the evaporated milk and the stick of butter. Simmer till thickened. Add salt, pepper, onion powder to taste, then add the parsley flakes. Let simmer for another minute or so.What's a good and simple potato soup recipe?
I saw some good soup recipes at http://www.highclassrecipes.com





Good luck.What's a good and simple potato soup recipe?
pot of water about half a stock pot





ham stock cubes about 4 for good flavour


carrots about 6 large (grated)


potatoes 4 diced not too small


onion ( sliced)





throw it all in the pot and let it cook for about 3 hours





it can be placed in containers and frozen for a later date
Boiled potatoes, (any of the white kinds) onion, salt and pepper, milk and butter. Delicious.
Potato Leek Soup:





4 Large Yukon Gold Potatos, peeled and cut into 1 inch cubes


1 bunch Leeks, cleaned and sliced white parts only


1 box Organic Chicken Broth


1 cup Sour Cream


1 cup Irish Cheddar, or sharp Cheddar Cheese


Kosher salt and fresh ground pepper to taste





Cook potatos and leeks in broth until tender. Remove half of the mixture and blend until smooth. Return to pan and add sour cream and cheese. Season with salt and pepper to taste. Serve with a loaf of warm Rosemary Potato Bread, a nice gouda cheese and a simple salad of baby lettuce with shaved parmesan, sliced radishes and a dijon vinagrette.
* 8 to 10 slices bacon, diced, about 8 ounces


* 4 tablespoons butter


* 1/2 cup diced celery


* 1 cup diced onion


* 1 bunch green onions, about 8 green onions, thinly sliced


* 1/3 cup all-purpose flour


* 3 cups chicken broth


* 2 cups half-and-half


* 4 large baking potatoes, baked, peeled, and diced


* 1 teaspoon salt, or to taste


* 1/4 teaspoon ground black pepper


* 8 ounces sour cream


* 8 ounces shredded sharp Cheddar cheese


* Sliced green onion for garnish, optional





PREPARATION:


In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery.





Cook, stirring, until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.
This is as simple as it gets. There are better recipes but they are not as simple.





2 c. hash browns


Carrots, grated fine (for color)


Onion, chopped OR onion powder, to taste


4 c. milk


Salt


Black Pepper (or White Pepper is really good too.)


1/4 c. butter





Boil hash browns and drain. Add the rest of the ingredients. Simmer for 20 minutes. Sprinkle shredded cheese on top when serving.