How to Make Potato Soup

As soon as winter comes, most of the people are seen ignoring the cans of cola and stocking up on soup powders, instead. On a cold winter night, sitting by the fireplace, sipping on hot soup, with the embers glowing in the dark, seems to be the best and the most romantic way to spend time. While there are large varieties of soups available in the market, amongst the favorite ones is potato soup, that too homemade one. It is extremely delicious and can be made in a jiffy. In case you are clueless on how to make potato soup at home, make use of the couple of easy recipes provided in the lines below.

Easy Potato Soup Recipes

Potato Soup (With Milk)

Ingredients

1½ tbsp Butter
1 large Onion, chopped
1 tsp Salt
2 pounds Potatoes, peeled and sliced thick-thin
2 to 2½ cups Water
2 cups Milk
Extra Butter
Freshly Ground Pepper

Instructions

Peel and slice the potatoes and chop the onions.
Take a large pot and put the butter in it.
After the butter melts, add chopped onions to the pot.
Sauté the onions, but don’t let them turn brown.
Add potatoes to the onion and thereafter, put salt and water, barely enough to cover the potatoes.
Turn down the flame to low and let the soup simmer for 15 or 20 minutes, till the potatoes are just about done.
Strain the milk and pour in the pan.
Again, let the soup simmer for 15 minutes, so that the potatoes become really tender.
Season with salt and pour into individual bowls.
Place a pat of butter in each bowl and garnish with freshly ground pepper.
Serve hot.

Note: Thick-thin potato slices mean thick on one side and thin on the other side.

Potato Soup (With Chicken Stock)

Ingredients

2 large Potatoes, peeled and sliced
6 cups Chicken Stock
10 cloves Garlic
1 medium Onion, finely chopped
2 tbsp Salted Butter
1/2 cup Cream
Salt and Pepper, to taste

Garnishing

Parmesan Cheese, grated
Fresh Parsley Leaves, finely chopped

Instructions

In a saucepan, put three cups of chicken stock and heat it over medium flame, with the lid closed.
As the stock begins to boil, put peeled garlic in it. Stir and cook for another 15 minutes or until the cloves become tender and lose their raw taste.
As soon as the garlic cloves become soft, remove them from the stock and reserve. Now, stir the stock continuously on simmer heat and reduce it to a thick concentrate.
Turn off the flame when the stock becomes a concentrate. Mix the softened garlic cloves with the broth concentrate and reserve.
In another saucepan, melt butter over simmer. Sauté onions in it, until they become soft and lose their raw taste.
Add the remaining three cups of fresh chicken stock and sliced potatoes to the onions. Cook over medium flame, until the potato pieces become soft.
After the potato pieces are cooked well, remove the onion-potato mixture from the flame. Allow it to cool down to the room temperature.
Puree the cooled potatoes thoroughly.
Stir in the pureed potatoes to the garlic-broth concentrate. Bring the mixture to a boil, over medium flame.
Stir in cream, salt and pepper to taste, cook for a minute and then turn off the flame.
Serve the potato soup hot, garnished with grated parmesan cheese and finely chopped parsley.

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