Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Whats a fairly simple (but good) recipe for potato soup?

Please only leave a recipe youve personally used, not just something from google.

And also, what other foods go well with potato soup? I want to make a dinner for my brother and his fiance and I need something more than soup.


7 Responses to Whats a fairly simple (but good) recipe for potato soup?

  • Prince§§ of µn?©orn wa? says:

    We make baked potato soup. First,put some bacon in a large soup pot and cook it until crispy adding a diced onion at the end, break it up and keep half to the side for later. Pour 2 cartons of chicken stock into the same pot, and add diced potatoes and some grilled chicken pieces(optional, but makes a meal if you include it), and the onions you cooked with the bacon. Cook until the potatoes start to break down. Then use a stick blender, or pour half the soup into a regular blender and pulse until fine. Either way, only do half the soup because you want to have texture, not mush. Recombine the blended soup with the regular soup, and add 1 cup of heavy cream and stir. Serve in bowls topped with sour cream, a little of the bacon chips, grated sharp cheddar cheese, and diced chives. We eat it with garlic bread sticks! I serve a good salad before the soup, and call it a meal.

    You can also cook the soup in a crock pot all day, and add the cream just before serving. If you do this, I would wait to add the chicken until about an hour before you are ready to serve. We do this in the winter to make an easy and homemade tasting meal that can sit all day. It is what we serve on Halloween because it can cook while we are out trick-or-treating!

  • Easy cook says:

    We have some great soup recipes; let us know what you think!


  • JubJub says:

    Irish Potato Soup
    2 tablespoons butter or margarine
    1 large onion, finely chopped
    1/8 teaspoon thyme leaves, crushed
    4 medium potatoes, cubed
    1 cup water
    1 teaspoon salt
    3 cups milk
    Chopped parsley

    In 3-quart saucepan over medium-high heat, in hot butter, cook onion with thyme until onion is tender.
    Stir in potatoes, water and salt; heat to boiling. Reduce heat to low. Cover; simmer 20 minutes or until potatoes are fork-tender.
    With electric mixer at low speed, beat mixture until smooth. Gradually add milk, stirring constantly. Over low heat, heat just to boiling, about 10 minutes, stirring occasionally.
    To serve: Ladle soup into bowls; garnish with chopped parsley.
    (5 cups)

  • bighairrulz says:

    The Irish potatoe soup sounds great, then you could serve it with a homemade Irish soda bread and a large salad- don’t forget to set aside some topping they might like, crisp bacon crumbled up,shredded cheese and chives-yum. Broiled or grilled Smoked sausage is another thing that goes great with potatoe soup along with green beans.

  • rogerrabbitanddoe says:

    The following is Julia Child’s recipe for vichyssoise which I have used and served chilled is a nice beginning to a meal I would follow with a chicken breast perhaps done as chicken marsala and served with a rice and asparagus . If serving a hot potato soup I would not recommend following with a starchy meal like pasta

    (Recipe from The Way to Cook, Julia Child, Alfred A. Knopf)

    Yield: 6-8 servings, about 2 1/2 quarts

    "Here is the mother of the family in all her simplicity. You’ll note there’s no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary." — Julia Child from The Way to Cook , Alfred A. Knopf.

    Note: If you are not puréeing the soup, cut the vegetables rather neatly.

    4 cups sliced leeks, white part only
    4 cups diced potatoes, old or baking potatoes recommended
    6 to 7 cups water
    1 1/2 to 2 teaspoons salt or to taste
    1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
    1 Tablespoon fresh chives or parsley, minced
    Special Equipment Suggested : A heavy-bottomed 3-quart saucepan with cover

    Simmering the soup . Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.

  • ROck God says:

    Peel 8 potatoes. 3 large onions and one large leek, 3 garlic cloves smashed. saute the veggies till light brown and add a cup of cheap white wine to deglaze and all the potatoes chopped roughly. fill with cold water till you just cover your potatoes. bring to boil till potatoes are cooked. Add a half cup of grated parm and 1 pint of cream salt pepper to taste. I would blend everything and serve in a bowl with some chopped chives on top and a drizzle of evoo. made it many many times . Now if you want you can add chicken stock and corn to it would beef your flavor up. and sweeten the soup with corn almost like a chowder, Bacon bits and Cheddar on top too would work. add some broccoli to. many ways to make this soup try something new caution to the wind create With what you have.

  • pyjamatop says:

    I make potato soup all the time but I don’t measure anything.However I start by chopping an onion and put into a large pan and fry off.Add 1 lb or so potatoes (peeled and chopped), I add a chopped leek as well.Then add 2 pints of chicken stock made with Knorr chicken stock cubes (2 or 3).Then leave to cook for an hour.Get potato masher to break down the lumps , and stir well.Add salt and black pepper and taste its ok.A dash of milk finishes this off nicely.Eat with chunks of fresh bread and ham and cheese.

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