Cooler weather and comfort foods just seem to go together, and what better comfort food for a cold winter evening that a steaming bowl of homemade potato soup? It is much healthier to make your own soups from scratch than it is to use a ready made canned version, and it really isn't that hard and does not take much longer to make it from fresh ingredients!
Potatoes can easily be used in many different versions of potato soup recipes. Just a few ideas for your next meal are creamy potato and leek soup, cheesy potato and ham chowder, or even potato corn chowder. Why not give one of them a try for supper tonight? Each recipe can easily be altered to be lower in fat content by simply substituting either low fat milk or half and half for the whipping cream called for in the original version.
Creamy Potato and Leek Soup:
Ingredients:
2 pounds potatoes, peeled and diced
4 leeks (white part only) diced
3 cloves garlic minced (or 2 teaspoons garlic powder)
2 tablespoons olive or canola oil
4 cups chicken broth
1 1/2 cup whipping cream (see above substitution for low fat version)
3 tablespoons corn starch
salt and pepper to taste
Fresh chives for garnish (optional)
Directions:
In a large stock or soup pot, saute leeks and garlic (if using fresh) in oil until tender and clear, but not browned. Add chicken broth, reserving 1/2 cup for later use. Add potatoes, garlic (if using powder), salt and pepper. Bring to a boil, reduce heat, and simmer for about 20 to 30 minutes or until potatoes are tender.
In a small bowl, whisk together reserved 1/2 cup chicken broth and corn starch making a thin paste. Stir into soup to thicken. Allow the soup to simmer for an additional 5 to 10 minutes. Add whipping cream and heat through. Garnish with fresh chives if desired. Serve immediately.
Another delicious variation of traditional potato soup is cheesy potato and ham chowder. It is a bit more filling than regular potato soup and pairs well with only a simple salad of some crackers for a satisfying meal.
Cheesy Potato and Ham Chowder:
Ingredients:
1 1/2 pounds red potatoes, peeled and diced
1 cup diced ham
1 large onion, chopped
2 cloves garlic (or 2 teaspoons garlic powder)
4 cups chicken broth
1 1/2 cup Velveeta, chopped OR 1 1/2 cup shredded cheddar cheese
1 1/2 cup whipping cream (see intro for low fat substitutions)
2 tablespoons olive or canola oil
3 tablespoons corn starch
salt and pepper to taste
Directions:
In a large soup pot, saute onion and garlic (if using fresh garlic) in oil until onion is tender and clear. Add 3 1/2 cups of chicken broth, reserving 1/2 cup for later use. Add the diced ham, potatoes, garlic (if using powder), salt and pepper to the soup. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until potatoes are tender.
Add the chopped Velveeta (or shredded cheddar cheese) to the soup and stir frequently until the cheese has melted. Velveeta works better as it is a very smooth cheese when melted. In a small bowl, whisk together the reserved chicken broth and the corn starch to create a smooth thin paste. Stir into soup to thicken broth. Allow the soup to simmer for an additional 5 to 10 minutes and then add the whipping cream and heat through. Garnish with shredded cheese if desired. Serve immediately.
Another delicious potato soup version that will easily make a satisfying meal on its own is potato corn chowder. It is similar to the cheesy ham and potato chowder, but does not have cheese in it. You can, however alter this recipe by adding cheese to create a cheesy potato corn chowder version. Here is the basic recipe for a delicious potato corn chowder soup.
Potato Corn Chowder:
Ingredients:
2 pounds red potatoes, peeled and diced
1 large onion, diced
2 cloves garlic, minced (or 2 teaspoons garlic powder)
1 1/2 cup corn (frozen or canned - if using canned, drain first)
1/4 cup crisp, crumbled bacon
4 cups chicken broth
1 1/2 cup whipping cream (see intro for low fat substitutions)
2 tablespoons olive or canola oil
3 tablespoons corn starch
salt and pepper to taste
Directions:
In a large soup pot, saute onion and garlic (if using fresh) in oil until onion is tender and clear, but not browned. Add 3 1/2 cups chicken broth, reserving the additional 1/2 cup for later use. Stir in potatoes, corn, bacon, garlic powder (if not using fresh garlic), salt and pepper. Bring to a boil, reduce heat and simmer for about 30 minutes or until potatoes are tender.
In a small bowl, whisk together corn starch and reserved 1/2 cup chicken broth to make a thin paste. Stir into soup to thicken. Allow the soup to simmer for an additional 5 to 10 minutes and then stir in whipping cream. Heat through and serve immediately.
All three of these potato soup recipes are crowd pleasers and will even taste better as left overs the next day. The next time you and your family are craving a delicious bowl of soup, give one of these wonderful potato soup recipes a try.