Best 7 Potato Soup Vi Recipes

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Potato soup vi is a flavorful and comforting soup that is perfect for a cold winter day. It is a Vietnamese dish that is made with potatoes, carrots, celery, and onions, and is typically served with rice or noodles. The soup is packed with flavor and is sure to warm you up from the inside out.

Here are our top 7 tried and tested recipes!

PERFECT POTATO SOUP



Perfect Potato Soup image

Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.

Provided by Marilee Wilson Mack

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

Time 1h20m

Yield 6

Number Of Ingredients 16

6 russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
½ large onion, diced small
20 baby carrots, cut into 1/4-inch pieces
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4 green onions, finely sliced
1 dash paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
  • Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
  • Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
  • Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 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.

WORLD'S BEST POTATO SOUP



World's Best Potato Soup image

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

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

Yield 9

Number Of Ingredients 8

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g

POTATO SOUP VI



Potato Soup VI image

This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.

Provided by Rosemary

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

Time 45m

Yield 20

Number Of Ingredients 3

10 pounds peeled and cubed potatoes
4 cups non-dairy creamer
salt and pepper to taste

Steps:

  • Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
  • Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
  • Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 45.1 g, Fat 5 g, Fiber 5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 51.5 mg, Sugar 7.2 g

POTATO SOUP VIII



Potato Soup VIII image

This is a very low fat soup. No one will ever know. Try adding diced ham or bacon.

Provided by Terri

Categories     Vegetable Soup

Yield 5

Number Of Ingredients 9

3 potatoes, peeled and cubed
1 cup water
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrots
1 cube chicken bouillon
¼ cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 cups skim milk

Steps:

  • In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.
  • In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 37.5 g, Cholesterol 3.3 mg, Fat 0.4 g, Fiber 4 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 331.1 mg, Sugar 11.1 g

BASIC POTATO SOUP



Basic Potato Soup image

My mother gave me this recipe for potato soup and it is extremely easy and tastes great. Substitute butter for the oil if desired. Regular bacon can be substituted for turkey bacon if desired.

Provided by Rutter Family

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

Time 55m

Yield 8

Number Of Ingredients 9

6 large red potatoes, cut into cubes, or more to taste
1 tablespoon vegetable oil
1 white onion, chopped
8 slices turkey bacon, chopped
¼ cup hot water
2 cubes chicken bouillon, or more to taste
20 fluid ounces evaporated milk
1 ½ tablespoons garlic salt
½ cup butter

Steps:

  • Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
  • Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
  • Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
  • Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 54 g, Cholesterol 61.7 mg, Fat 21.5 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 11.8 g, Sodium 1600.6 mg, Sugar 11.4 g

POTATO SOUP VII



Potato Soup VII image

Yes, another potato soup! This version has plenty of bacon with the addition of sweet healthiness of grated carrots.

Provided by BRENDA WEBSTER

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

Yield 8

Number Of Ingredients 10

1 pound bacon
1 pound margarine
1 onion, chopped
3 cloves garlic, minced
6 carrots, grated
1 stalk celery, chopped
15 potatoes, grated
2 (12 fluid ounce) cans evaporated milk
¼ cup instant mashed potato flakes
salt and pepper to taste

Steps:

  • Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender.
  • When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.

Nutrition Facts : Calories 1137.3 calories, Carbohydrate 88.2 g, Cholesterol 66 mg, Fat 78.9 g, Fiber 10.7 g, Protein 22.5 g, SaturatedFat 20.9 g, Sodium 1175.4 mg, Sugar 16.4 g

Tips:

  • Use a variety of potatoes: A combination of russet and Yukon Gold potatoes creates a creamy, flavorful soup.
  • Don't overcook the potatoes: Overcooked potatoes will become mushy and lose their flavor.
  • Sauté the vegetables before adding them to the soup: Sautéing the vegetables in butter or olive oil enhances their flavor and gives the soup a richer taste.
  • Use a flavorful broth: Chicken broth or vegetable broth makes a great base for potato soup. For a more intense flavor, you can use homemade broth.
  • Add your favorite toppings: Potato soup is the perfect canvas for a variety of toppings. Try adding shredded cheese, crumbled bacon, chopped chives, or a dollop of sour cream.

Conclusion:

Potato soup is a classic comfort food that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a delicious and satisfying potato soup that will warm your body and soul.

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