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Combine first 7 ingredients in Crock Pot. Cover and cook on low 7 to 8 hours, until potatoes are tender. Add spinach and continue cooking on high for last hour. Add cream and mix well. Serve with shredded cheese sprinkled on top.

Now that we have a bit more of winter left, a warm bowl of potato leek soup is still comforting and hearty. And, it's fairly easy to make. With a handful of inexpensive ingredients and store bought broth, potato leek soup can come together in under an hour. Served along with DC Foodies frise

heat the butter on medium heat. cook the potatoes in the butter for 7-8 minutes adding more butter if they stick. add the leeks and cook for another 5-6 minutes.

I don't think you can freeze potato soup and expect the same level of creaminess after defrosting. I've tried it. The result are still tasty, but the consistencies is somewhat grainy. You can try a stick blender to smooth it out and add more cream. I'm not sure about butternut, but I

Rainbow connection--The phrase refers to the philosophy of how different colors of vegetables can reveal their vitamin content. It is better to get your vitamins this way because eating vegetables is less invasive and expensive than taking supplements. Here's a tasty recipe that exemplifies this

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Home Made Potato Soup