does anyone know how to make potato soup plz help me lol.
10 points and a thumbs up to the bst one.

Best Answer

Leek Potato Soup


1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Cheddar-Potato Soup
Copyright, 2006, Robin Miller, All rights reserved
See this recipe on air Sunday Jun. 22 at 7:30 AM ET/PT.
Show: Quick Fix Meals with Robin Miller
Episode: Fast and Flavorful




2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
6 cups reduced-sodium chicken or vegetable broth
2 cups mashed potatoes
8 ounces shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dry mustard
Hot sauce, optional
Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt. Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Sprung a Leek