Potato Soup IX Recipe - Allrecipes.com
Potato Soup IX Recipe
  • READY IN 45 mins

Potato Soup IX

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Dec 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

 
Most Helpful Critical Review
Jan 10, 2005

I didn't make any changes to the recipe except for the parsley.. I didn't have any on hand. The soup was good but it's not quite what I was looking for. Good but not great.

 

54 Ratings

Oct 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!!!

 
Dec 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.

 
Oct 03, 2004

This was an easy soup to make from what I already had on hand. I used fat free milk, as that's all we keep around. My picky family (husband, 6 and 4-year olds) LOVED it. Thanks much!

 
Feb 02, 2011

Very comforting on a winter day. Everyone enjoyed it. THX

 
May 05, 2004

Delicious, I love this soup so much I made it one day after winter exams and Oh My God, that was so comforting!!!!! Soooooo tasty and warm, i almost ate the whole batch myself, but unfortunately, my dad wanted some. Anyways thanks, it's so good and one of the lowest in fat i've had. Tops to you

 
Nov 02, 2004

Excellent potato soup base. I added about 3 oz of cream cheese. I also topped with bacon, cheese, and the fresh parsley. Everyone gulped it up and asked for seconds. I had a bunch left over the next day for lunch as well. Thanks!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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