Bob Evans Cheddar Baked Potato Soup

From: An old email recipe exchange

Ingredients:
1 can Campbell's cheddar cheese soup 
1 can chicken broth
1 lb grated cheddar cheese
4 cups milk plus 1 soup can
2 Tbsp butter
2 Tbsp corn starch
1/2 tsp of: salt, pepper, onion powder, garlic salt
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. Top with chives and bacon bits.

Verdict:
Thumbs up! I love a good potato soup recipe, and you can't go wrong with this amount of cheese, right?? I would definitely make this soup again. It's easy and fairly fast, once you've boiled the potatoes. And very delicious!

Creamy Potato Soup

From: Food & Wine magazine

Ingredients:
6 strips bacon
1 large onion, chopped  
3 large cloves garlic, chopped
3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
6 cups vegetable or chicken broth
salt and pepper
sour cream
shredded Cheddar cheese
chives

In a large pot, cook bacon over medium-low heat until crisp (I used the microwave to cook mine). Remove bacon to a plate, break into small pieces, and set aside.

Drain from the pot all but 2 tablespoons fat (I used all my bacon fat, because - why not!?). Add onion (I left out the onion, didn't have one on hand) and increase heat to medium. Cook until golden, about 12 minutes. Add garlic, cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender (or regular blender), puree soup until chunky-smooth. Season to taste with salt and pepper (I didn't add salt or pepper). Serve hot, and top with bacon bits, sour cream, Cheddar cheese and chives (I didn't use chives, I used dill instead).

Verdict:
I absolutely love this potato soup recipe. This is one of my top-three soup recipes to make. I definitely recommend this recipe because it's easy and it's incredibly delicious. 

Hash Brown Soup

From: Budget Savvy Diva

Ingredients:

• 1 onion, chopped
• 1 tablespoon butter
• 3 (14 ounce) cans chicken broth
• 1 (32 ounce) bag frozen hash browns
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 1/2 cups milk
• 8 oz of cheddar cheese
• 1/2 teaspoon of pepper
• Sprinkle of Cayenne Pepper
• Sour cream ( optional)

In a medium size skillet melt butter and cook onions till browned. In a large stockpot – place onions, chicken broth and bring to a boil. Add hashbrowns and bring back to a boil.

Add soups, milk, seasoning – bring back to a boil.

Add 6 oz of cheese and mix till cheese is melted.

Garnish with remaining cheese and sour cream.

Verdict:

Thumbs up! I love potato soup and I like hashbrown soup because it's so easy to make. This was a great, tasty recipe that I'm sure I'll use again in the future! 

Cream of Potato Soup

From: Better Homes and Gardens cookbook - Breast Cancer Edition

Ingredients:
5 medium potatoes, cooked, peeled and cubed
1/2 cup onion
1 1/2 cups chicken broth or vegetable stock
1 Tbsp butter or margarine
1 Tbsp AP flour
1/4 tsp dried dill or basil, crushed
1/4 tsp salt
Dash black pepper
1 cup milk, half-and-half, or light cream

In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water for about 15 minutes or until tender. Drain. Reserve 1 cup of the potato-onion mixture. Blend the chicken broth and the potato-onion mixture in a blender (except the cup you reserved). Keep in blender.

In the saucepan you used earlier, melt butter. Stir in flour, dill or basil, salt and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for one more minute.

Stir in the reserved 1 cup cooked potato-onion mixture, the blended mixture, and cook until heated through. You can add milk to reach your desired consistency.

Verdict:
Thumbs up! I am literally in love with this recipe. I do not make other potato soup recipes. It is just so good that I can't imagine another recipe ever taking the place of this one. Make this one. Now. Do it. Don't wait. 

Baked Potato and Broccoli Soup

I need some feedback - it takes me a long time to type up recipes, so I was thinking if I can just scan them it would save me a lot of time. How well can you see this recipe when you click to enlarge the picture? I'd like to know if this is something I can do or if I need to just continue posting the recipe. Thank you!

From: Southern Living



What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love potato soups and to have the added broccoli was just something else yummy! This was such an easy, straight-forward recipe so I definitely recommend it.

Bacon, Cheese and Potato Chowder

From: Kraft Foods magazine

Ingredients:

3 cups milk

1 can condensed cream of potato soup

2 cups frozen hash browns

1 cup cheddar cheese

bacon

green onions

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle into bowls. Top with cheese, bacon and onions.

Verdict:
Thumbs up! What a great, simple, yummy recipe! I have made hash brown soup before but I really liked this recipe. It was just a little different and was so much faster than using the crockpot.

Baked Potato Soup

Looks like I forgot to take pictures for this recipe!

From: Southern Living All-Time Favorites Cookbook

Ingredients:
5 large baking potatoes, baked
1/4 cup butter
1 medium onion, chopped
1/3 cup flour
1 quart half-and-half
3 cups milk
1 tsp salt
1/8 tsp ground white pepper
2 cups shredded cheddar cheese
8 bacon slices, cooked and crumbled

Peel potatoes, and coarsely mash with a fork. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

What I did differently from the recipe:
I didn't have any half-and-half on hand, so instead I just added extra milk and about 12 ounces of condensed milk. I just estimated how much to add but it seemed to work!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! In my opinion you can't go wrong with potato soup. This was delicious and very simple to make!

Hashbrown Soup

From: Taste of Home

Ingredients:
2 green onions, chopped
2 tsp cooking oil
1 package (28 oz) frozen hash brown potatoes, thawed
2 cups milk
1 can condensed cream of chicken soup, undiluted
6 bacon strips, diced and cooked
1/2 cup shredded cheddar cheese

In small skillet, saute onions in oil until tender. In a slow cooker, combine the potatoes, milk, soup and onion mixture. Cover and cook on low for 6-7 hours or until heated through. Top each serving with bacon and cheese.

(Please note - no picture - it was eaten too fast!)

What I did differently from the recipe:
I used a regular onion instead of green onions because I had one in the pantry already. Also, I believe I only used around 14-16 oz hash browns - they were leftover from another recipe.

What I'll do differently next time:
Same stuff probably.

Verdict:
Thumbs up! This was super easy, as most crockpot recipes are, and it was REALLY good. I have done many, many potato soup recipes in my day but there was something in this that made it just a little bit better than others.

Printable version:

Ingredients:
2 green onions, chopped
2 tsp cooking oil
1 package (28 oz) frozen hash brown potatoes, thawed
2 cups milk
1 can condensed cream of chicken soup, undiluted
6 bacon strips, diced and cooked
1/2 cup shredded cheddar cheese

In small skillet, saute onions in oil until tender. In a slow cooker, combine the potatoes, milk, soup and onion mixture. Cover and cook on low for 6-7 hours or until heated through. Top each serving with bacon and cheese.

Potato Soup

Ingredients:
16 oz frozen hash brown potatoes
1 cup chopped onion
14 1/2 oz chicken broth
2 cups water
1 10-3/4 oz can cream of celery soup
1 10-3/4 oz can cream of chicken soup
2 cups milk

Combine potatoes, chopped onion, chicken broth, and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Stir in soups and milk; heat thoroughly. Garnish if desired with cheddar cheese, cooked ham or bacon.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. Not the best potato soup ever, but certainly easy and good. I loved the fact that I had frozen hash browns in the freezer I had bought on sale last year and I always have chopped onion in the freezer, so I only had to buy a couple of ingredients for this. Cheddar cheese and crackers made this soup even better!

Printable version:

Ingredients:
16 oz frozen hash brown potatoes
1 cup chopped onion
14 1/2 oz chicken broth
2 cups water
1 10-3/4 oz can cream of celery soup
1 10-3/4 oz can cream of chicken soup
2 cups milk

Combine potatoes, chopped onion, chicken broth, and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Garnish if desired with cheddar cheese, cooked ham or bacon.