Best 3 Brendas Potato Soup Recipes

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Brenda's Potato Soup is a hearty, comforting dish that is perfect for a cold winter day. This creamy soup is made with russet potatoes, celery, onion, and carrots, and is simmered in a broth made with chicken or vegetable stock. The soup is then finished with milk, cream, and shredded cheddar cheese. Brenda's Potato Soup is a delicious and easy-to-make soup that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

A cheesy, potato broccoli soup that tastes great.

Provided by Ruth A. Burbage

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 6

Number Of Ingredients 8

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

Steps:

  • In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  • Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  • In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  • Add cheese and heat soup through until cheese is melted. Serve warm.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

BRENDA'S FAMOUS POTATO SALAD



Brenda's Famous Potato Salad image

No cookout is complete without this creamy potato salad. It has delighted three generations of our family.

Provided by Bill From New Mexico

Categories     Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 large potato, boiled and peeled
1/2 onion
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon pickle juice
1/2 tablespoon vinegar
1/8 teaspoon garlic powder
salt & pepper

Steps:

  • Cut up potato in small pieces.
  • Finely chop onion and add to potatoes.
  • Combine all other ingredients and mix well.
  • Chill.

Nutrition Facts : Calories 225, Fat 6.4, SaturatedFat 1.6, Cholesterol 6.5, Sodium 119.7, Carbohydrate 38.9, Fiber 4.5, Sugar 3.6, Protein 4.3

Tips:

  • Use a Variety of Potatoes: Combining different types of potatoes, such as Yukon Gold, russet, and red potatoes, adds flavor and texture to the soup.
  • Roast the Vegetables: Roasting the vegetables before adding them to the soup intensifies their flavor and adds a smoky depth to the broth.
  • Don't Overcook the Vegetables: Overcooked vegetables can become mushy and lose their flavor. Cook them until they are tender but still retain a slight bite.
  • Use Fresh Herbs: Fresh herbs like thyme, rosemary, and sage add a vibrant flavor to the soup. Use them sparingly to avoid overpowering the other ingredients.
  • Add Cheese for a Creamy Twist: Stir in some grated cheddar, Parmesan, or Gruyère cheese to make the soup extra creamy and flavorful.
  • Serve with Toppings: Top the soup with crispy bacon, crumbled blue cheese, chopped green onions, or a drizzle of olive oil before serving.

Conclusion:

Brenda's Potato Soup is a classic comfort food that is easy to make and enjoyed by people of all ages. With its creamy texture, rich flavor, and endless variations, this soup is a versatile dish that can be tailored to your own taste preferences. Whether you prefer a simple, rustic soup or one loaded with toppings, Brenda's Potato Soup is sure to satisfy. So gather your ingredients, fire up the stove, and let the aromas of this delicious soup fill your kitchen.

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