Posted by Anne on December 05, 1999 at 09:23:22:
In Reply to: Potato Soup posted by Carol on November 13, 1999 at 07:48:48:
: Does someone have a good recipe for potato soup.
Here are some recipes, hope you will find one to your liking.
Creamy Potato Soup
1 cup water
2 cup potatoes - diced
1/2 tsp salt
3 Tbsp butter
1 cup onion - diced
2 Tbsp flour
3 cubes chicken broth
2 cup milk
1/8 tsp pepper
Boil the water and cook the potatoes with salt until soft. melt the butter in another pot and fry the onions until soft. Stir in the flour and cook one minute. Add the chicken cubes, milk and pepper and cook until thickened. Add the cooked potatoes and their water. Garnish with chopped parsley and serve to four hungry people.
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Old Fashioned Potato Soup
8 potato, cubed
1 qt milk
1 Tbsp butter
salt and pepper
1 egg, well beaten
1/2 cup flour
1/4 cup milk
Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once.
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Potato and Garlic Soup with Rosemary Butter
3 cup chicken stock - OR canned low-salt broth
1 lb. russet potatoes - peeled, diced
2 cup garlic - medium
1 cup milk
2 Tbsp unsalted butter - room temperature (1/4 stick)
1 1/2 tsp rosemary - fresh, finely chopped OR 1/2 teaspoon
dried, crumbled
Bring chicken stock, diced potatoes and garlic cloves to boil in heavy large saucepan. Reduce heat to medium and cook until potatoes and garlic are tender, stirring occasionally, about 15 minutes. Puree mixture in batches in blender or processor. Return to saucepan. Stir in milk. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Mix butter and rosemary in small bowl to blend. Bring soup to simmer. Ladle soup into heated bowls. Top each with small spoonful of rosemary butter. Serves 4.
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Spinach And Potato Soup
2 ea Bacon; Slices, Cut Up
1/2 cup Onion; Chopped, 1 Medium
2 cup Chicken Broth
2 cup Potatoes; Diced
1/4 cup Carrot; Finely Chopped
1/4 cup Celery; Finely Chopped
1/4 cup White Wine; Dry
1 1/2 tsp Thyme Leaves; Fresh, Snipped
1 1/2 tsp Sage Leaves; Fresh, Snipped
1/2 tsp Pepper
2 lb Spinach; Fresh, Chopped
2 cup Milk
1/2 cup Parsley; Snipped
1/4 lb Chorizo Sausage Links;
Or you can use 1/2 tsp Dried Thyme Leaves, crumbled.
Or you can use 1/2 tsp Dried Sage Leaves, crumbled.
Chorizo sausage links should be cooked and sliced.
Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2
minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage.
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O'Charley's Baked Potato Soup
Ingredients:
3 lbs. red potatoes
1/4 C. margarine, melted
1/4 C. flour
4 C. half-and-half
4 C Milk
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp.hot pepper sauce
1/2 lb. bacon, fried crisply
1 C. cheddar cheese, shredded
1/2 C. fresh chives, chopped
1/2 C. fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.