Homemade potato soup - hearty and satisfying

Potato soup is hearty, stick - your-ribs food at its best. Paired with a simple salad and crusty bread, it is a delicious and filling that you feel satisfied for hours remain.

It is one of the keys to sublime potato soup from the ingredients. While no Pope can be used in soup, waxy varieties like red potatoes or Yukons are the best choice because they hold their shape well and not to break down during cooking, that starchy varieties like red usually do.

Many recipes of potato soup is very rich, with plenty of butter and whole milk, cream, or cream. These ingredients add great flavor and body but unfortunately they increase calorie counting, as well. If you're watching your weight, try to replace the evaporated milk low-fat of whole milk or cream or substitute half of the milk or cream low-fat broth. You'll reduce calories without sacrificing any flavor or creaminess.

Add-Ins for Color, flavor and style
Potato soup purists will agree that classic white creamy soup is a beauty on their own, but some simple additions can provide additional nutrients and ojo-apelacion. One of the best things about potato soup is its adaptability, so you experiment with what you have in hand. A handful of mixed vegetables, frozen or canned, some strips, carrots, or a cup of frozen peas or some chopped Broccoli (fresh or frozen) is all the good looking so much like plug-ins. Chicken, Turkey or ham chopped and stirred into the soup during the final period of cooking, add protien to the dish.

There are two variants of classic potato soup, which are easy enough for a beginner and the delicious enough to be proud of an expert chef cook.

Potato soup couldn't be-easy
-1 can cream of chicken soup
-1 can cream of onion soup
-1 can of evaporated milk
-2 tablespoons butter
-6 medium potatoes, peeled and cut into 1-inch cubes

Place peeled, cubed potatoes in a pot with enough water to cover. Bring to a boil and then reduce to fire low and simmer for 10 to 15 minutes, until potatoes can be pierced easily with a fork. Remove from heat but do not drain. Add remaining ingredients, return to heat and continue cooking for 15 to 20 minutes more.

Old Fashioned Scratch potato soup
-3 tablespoons butter
-3 tablespoons flour
-3 cups milk
-1-1/2 teaspoons salt
-Salt and pepper to taste
-6-8 medium potatoes
-1/2 onion, diced

Peel the potatoes and cut into small pieces. Place in a pot with enough water to cover and bring to a boil, then reduce heat and simmer until the potatoes are tender. Drain and reserve.

Melt 3 tablespoons butter in a saucepan. Add the onions and saute over low heat. When the onions are soft and transparent, but not Golden, add the flour and stir it well to form a paste. When the flour is completely incorporated, slowly add the milk, stirring constantly. Cook over medium low, stirring frequently, until the sauce begins to thicken. Add potatoes and spices. Continue cooking over medium-low heat, stirring frequently, for 15 minutes.

Eating vegetables like potatoes is important for good nutrition, but even with an excellent diet can not get enough of some important substances like vitamin D and CoQ10. Find out more about these crucial nutrients in vitamin D and CoQ10 benefits.