Type what you have

Ingredients

• ✓ potato
• non-dairy creamer
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
2. 2 Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
3. 3 Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.

By Rosemary

Ingredients

• ✓ potato
• chicken broth
• bacon
• leek
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
3. 3 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
4. 4 Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
5. 5 When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.
6. 6 Enjoy!

By ANABANANA

Ingredients

• ✓ potato
• olive oil
• onion
• broccoli
• chicken broth
• stilton cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
2. 2 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
3. 3 Purée soup with an immersion blender or use a blender or food processor.

By Ann Maksymiw

Ingredients

• ✓ potato
• onion
• celery
• chicken bouillon
• half-and-half
• bacon
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ potato
• butter
• onion
• radish green
• chicken broth
• heavy cream
• radish

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
3. 3 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

By LAURA NASON

Ingredients

• ✓ potato
• navy bean
• water
• ham
• carrot
• celery
• onion

Instructions

1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Ingredients

• ✓ potato
• chicken bouillon
• water
• salt
• pepper
• garlic powder
• nutmeg
• heavy cream
• green onion

Instructions

1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Ingredients

• ✓ potato
• corn
• onion
• butter
• beef base
• salt
• red pepper flakes
• black pepper
• water

Instructions

1. 1 Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
2. 2 Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Cathi

Ingredients

• ✓ potato
• butter
• onion
• broccoli
• chicken broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
2. 2 Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
3. 3 Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

By Elizabeth Zyla

Ingredients

• ✓ potato
• hominy
• green bean
• butternut squash
• water
• chicken bouillon granules
• all-purpose flour
• butter
• pepper

Instructions

1. 1 Combine hominy, green beans, squash, and potatoes in a large pot; add water and chicken bouillon and bring to a boil. Reduce heat to low; simmer until vegetables are soft, about 10 minutes.
2. 2 Combine flour and melted butter in a small bowl; stir into soup. Increase heat to medium; cook until soup thickens, about 5 minutes. Season soup with black pepper.

By THE HOOVE

Ingredients

• ✓ potato
• cornish hen
• vegetable oil
• celery
• carrot
• onion
• garlic
• chicken broth

Instructions

1. 1 Remove gizzards from hen and wash hen thoroughly with water. Cut hen into several pieces.
2. 2 Heat oil in a large pot over medium-high heat. Add hen pieces and cook in hot oil until browned on all sides. Add celery, carrots, onion, garlic, and potatoes; cook and stir until onion is tender.
3. 3 Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender and hen is cooked through.
4. 4 Remove hen from the pot and remove meat from the bones. Discard bones and return meat to soup. Serve hot.

By Dani

Ingredients

• ✓ potato
• water
• onion
• celery
• salt
• pepper
• half-and-half
• margarine
• cream of cheddar cheese soup

Instructions

1. 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
2. 2 Once tender, mash soup with a potato masher, and add butter and cream.
3. 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

By Thyra

Ingredients

• ✓ potato
• butter
• leek
• chicken broth
• pea
• tarragon
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
2. 2 Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
3. 3 Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than half full.
5. 5 Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
6. 6 Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

By Diane

Ingredients

• ✓ potato
• celery
• onion
• margarine
• cream cheese
• milk
• shrimp
• white wine
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ potato
• butter
• onion
• celery
• water
• american cheese
• milk
• all-purpose flour
• parsley

Instructions

1. 1 Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.
2. 2 Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.
3. 3 Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.
4. 4 Portion soup into bowls and garnish with parsley to serve.

By Joan Zaffary

Ingredients

• ✓ potato
• bacon
• onion
• water
• salt
• black pepper
• half-and-half
• butter
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
4. 4 Pour in half-and-half and add butter.
5. 5 Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.
6. 6 Serve and enjoy!

By Debbie2

Ingredients

• ✓ potato
• butternut squash
• vegetable broth
• onion
• carrot
• garlic
• coconut milk
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
2. 2 Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

By misslittlelady

Ingredients

• ✓ potato
• olive oil
• onion
• garlic
• chicken broth
• broccoli
• nutmeg
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan. Add onion and garlic; cook until tender.
2. 2 Add broccoli, chicken broth, and potato; bring to a boil. Reduce heat; simmer until vegetables are tender, about 15 minutes.
3. 3 Purée mixture with an immersion blender, or in a standard blender, until smooth. Reheat, if necessary; season with nutmeg, salt, and black pepper.

By LONBINDER

Ingredients

• ✓ potato
• cauliflower
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• parsley
• cheddar cheese

Instructions

1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ potato
• water
• butter
• onion
• all-purpose flour
• salt
• pepper
• milk
• white sugar
• cheddar cheese
• ham

Instructions

1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Ingredients

• ✓ potato
• vegetable oil
• chicken thigh
• onion
• all-purpose flour
• water
• carrot
• chicken soup base
• herbes de provence
• mushroom
• green bell pepper

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Ingredients

• ✓ potato
• green bean
• baking soda
• water
• butter
• onion
• bacon bit
• cream of chicken soup
• milk
• salt
• black pepper

Instructions

1. 1 Place green beans into a pot with enough water to cover. Add baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until green beans are nearly tender, 7 to 10 minutes. Drain water from green beans; set aside.
2. 2 Place potatoes into a large pot with 2 cups water or enough to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
3. 3 Heat butter in a large skillet over medium heat. Cook onion and bacon bits in melted butter until onions are soft and translucent, 5 to 7 minutes; add to the large pot with potatoes, and add in cream of chicken soup and milk; stir until smooth. Add green beans. Season with salt and pepper.
4. 4 Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

By Kimberly Dygert

Ingredients

• ✓ potato
• vegetable oil
• onion
• garlic
• carrot
• vegetable broth
• ginger
• curry powder
• salt
• pepper

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
2. 2 Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
3. 3 Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

By GiannaDawn

Ingredients

• ✓ potato
• water
• onion
• butter
• bay leaf
• parsley
• salt
• black pepper
• all-purpose flour
• egg
• half-and-half

Instructions

1. 1 Slice onion into quarters and separate layers. Add 8 cups water, potato, onion, butter, bay leaf, parsley, salt, and pepper into a large soup pot. Bring to a boil over medium heat; reduce heat to low and simmer until potatoes are tender, about 15 minutes.
2. 2 For the noodles: Mix flour, eggs, and about 1 teaspoon of salt in a separate bowl. Stir in enough water to form a thick dough. Slice into noodles; add to soup and cook until fluffy, abut 3 to 5 minutes.
3. 3 Add cream and heat through.

By Sharon

Ingredients

• ✓ potato
• split pea
• water
• ham bone
• onion
• salt
• black pepper
• marjoram
• celery
• carrot

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3. 3 Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4. 4 Remove ham bone; cut off meat, dice, and return meat to soup.
5. 5 Add celery, carrots, and potatoes.
6. 6 Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7. 7 Serve and enjoy!

By Sandra

Ingredients

• ✓ potato
• carrot
• celery
• onion
• clam
• water
• butter
• all-purpose flour
• half-and-half
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. 2 Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
3. 3 Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

By PIONEERGIRL

Ingredients

• ✓ potato
• vegetable stock
• lager
• salt
• black pepper
• heavy cream
• leek
• garlic
• thyme
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
2. 2 Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
3. 3 Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

By Laurel Leamon

Ingredients

• ✓ potato
• butter
• onion
• carrot
• water
• chicken bouillon powder
• black pepper
• all-purpose flour
• milk
• parsley
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
4. 4 Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.
5. 5 Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

By Cyd Lmbros

Ingredients

• ✓ potato
• butter
• onion
• jerusalem artichoke
• brandy
• flour
• chicken broth
• heavy cream
• salt
• pepper
• parsley

Instructions

1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Ingredients

• ✓ potato
• bacon
• onion
• chicken broth
• water
• salt
• dill weed
• white pepper
• all-purpose flour
• half-and-half
• evaporated milk

Instructions

1. 1 Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. 2 Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. 3 In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

By ROZANRENEE