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Potato
Soups |
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Baba's Potato Soup
Preparation:
Peel and cube the potatoes (as if you were going to mash them) place
them in salted water and cook until done. In a skillet melt a stick of
butter (butter works best, I guess you could use margerine) and dice a
good sized onion into the butter and cook until transparent. When the
potatoes are cooked, take an old "hand masher" and knock the potatoes
apart (in the water) don't mash them, just knock 'em apart. Add the
butter and onions to the pot of potatoes. (after she added the butter
and onions to the pot, she always took a dipper of water out of the
potatoes and put it in the hot skillet and warmed it and added it back
to the potatoes, sometimes she did it twice). Allow this to continue
cooking... In a large glass or cup (with a pour spout) mix an egg or two
with flour (it should be runny enough to pour, just about pancake batter
consistency or looser. if it gets too thick you can add a little water)
Pour the "drop noodles" into the boiling soup, stir gently as you pour
the batter. When the "noodles" float to the top they are done and the
soup is ready to eat. No measurements - sorry I learned by watching and
my grandmother didn't measure much of anything.
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Baked Potato Soup
Ingredients:
- 4 large potatoes
- 2/3 cup butter
- 2/3 cup flour
- 1 1/2 qt milk
- 4 green onions, chopped
- 1 cup sour cream
- cups crisp-cooked, crumbled bacon
- 5 ounces Cheddar cheese, grated
- salt and pepper to taste
Preparation:
Heat oven to 350F degrees and bake the potatoes until fork tender.
Melt butter in a medium saucepan.
Slowly blend in flour with a wire whisk until thoroughly blended.
Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion and potato peels.
Whisk well, add sour cream and crumbled bacon.
Heat thoroughly.
Add cheese a little at a time until all is
melted in.
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Green Onion and Potato Soup
Ingredients:
- 5-6 medium sized potatoes
- half a bunch of green onions, sliced
- 1 (or more) shiitake or Chinese black mushroom
- 1 chicken leg
- 1 cup milk
- pepper
- bay leaves
Preparation:
Soak the mushroom in hot water for 30-45 minutes. Peel and slice
the potatoes. Saute the onions in a little bit of olive oil over medium
heat. Add the potatoes and a quart of water. Put in the bay leaves and
the chicken leg. Simmer for an hour. Dice the mushroom and add the
mushroom pieces and the soaking water to the soup. When the potatoes are
done, smash them with a fork or a potato masher and stir the soup well. Add
the milk and season with salt and pepper. Oh, before you smash the
potatoes, take the chicken leg out and cut the chicken into little pieces and add
it back in.
Note: If you're watching your cholesterol, leave out the
chicken and the milk. The soup is still good without them.
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Leek and Potato Soup
Ingredients:
- 2 tblsp butter
- 6 to 8 leeks, white parts only, sliced
- 3 to 4 potatoes, peeled & chopped
- 2 tblsp flour
- 1/3 cup sour cream
- cups hot water
- Chopped chives
- Salt & pepper to taste
Preparation:
Melt butter in heavy skillet.
Saute leeks until tender. Do not brown.
Remove pan from heat. Sprinkle flour over leeks, and return pan to low heat.
Cook several minutes, stirring constantly, until flour is well blended.
Remove from heat.
Add hot water, 1/2 cup at a time, stirring
constantly until blended.
Season with salt & pepper.
Heat to simmer, add potatoes, and cook, partially covered, 20 minutes or until potatoes are tender.
Stir in sour cream and serve.
Garnish with finely chopped chives.
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Mashed Potato Soup
(Serves 4)
Ingredients:
- 2 tblsp butter
- 2 cups cream
- 2 carrots, peeled & chopped
- 1 cup mashed potatoes
- 1 stalk celery, chopped
- onion, peeled & chopped
- Salt & pepper to taste
- Chopped parsley
Preparation:
Melt butter in saucepan and saute carrots, celery and onion until
tender. Add cream and heat almost to a boil. (Do not boil.) Add potatoes
and stir until blended. Season with salt and pepper. Garnish with chopped
parsley.
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Country Style Potato Soup
(Yield: 6 cups)
Ingredients:
- 4 Potatoes
- 1 cup thinly sliced onions
- 1 tsp celery salt
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups boiling water
- 2 cups milk
- 1/4 cup chopped parsley
- shredded cheddar cheese
Preparation:
Peel and cut poatoes lengthwise, into quarters. Then slice
thinly and measure (approx. 4 cups).
Place in a large suacepan and add onions, celery
salt, salt, pepper, boiling water.
Bring to a boil. Cover and simmer 30 minutes or until vegetables are
tender.
Add milk and parsley Cover and simmer 10 minutes longer. Season
to taste. Sprinkle each serving with 1 tablespoon shredded cheddar
cheese.
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Potato Soup (Kartoffelsuppe)
Ingredients:
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2 medium sized onions, diced
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1 bunch soup vegetables (carrot, leeks, & parsley)
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15 g margarine
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250 g potatoes, peeled and diced
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500 ml stock
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salt pepper
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basil
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1 bread roll
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15 g butter
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chives
Preparation:
Saute onions and soup vegetables in margarine. Boil potatoes and
sauteed vegetables in stock until tender. Pass the soup through a seive.
Reheat and season with salt and pepper and basil. Cut bread roll into
cubes and fry in the butter until browned. Serve the soup sprinkled with
croutons and 2 Tbs finely chopped chives.
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Potato Soup
Preparation:
Start some onions sauteeing in a little butter or oil. Maybe one large
onion, chopped fine. Peel a few potatos and chop into small pieces. When
the onions are done, add the potatos, and some salt to taste. Add 3-4 cups
of chicken stock. Cook on low heat until the potatos are soft. Add 3 cups
of milk, some cooked peas, herbs (dill would be nice) and fresh pepper.
Heat thoroughly and serve. A nice addition is about 8 oz of chopped lox,
which can be had inexpensively as trimmings at many delis. Other fish
soups can be made on this basic recipe. Smoked haddock works well here,
too.
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Potato Soup
Preparation:
Chop up an onion or two (depending on how big
they are) and several stalks of celery, including some leaves. Saute in
margarine until soft in a big pot. In the meantime, peel as many
potatoes as you like. I usually peel enough to cover the bottom of the
pot in a fairly deep layer. Cut the potatoes in half or fourths,
depending on how big they are. Cover with water and simmer until the
potatoes are done. Take a potato masher and mash the potatoes until
they're reduced to bite-sized pieces. You'll get some chunks and a nice,
thick broth. Add one or two cans of evaporated milk (again, depending on
how big your pot is). Salt and pepper to taste. A nice touch is to add
very crisp bacon, crumbled up, to the finished soup in the last few
minutes of cooking. Garlic croutons are mandatory.
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Potato Soup
Ingredients:
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2 smoked ham hocks or 3 links of sausage
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1/2 gallon water
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6 bay leaves
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8 medium potatoes, diced
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salt and pepper to taste
Preparation:
Mix ingredients together and cook about 30 minutes on medium heat. Cut
up potatoes and add to mixture. Cook until potatoes are done. Combine 1/4
cup flour and 1 pint whipping cream and blend until smooth. Add to the
soup mixture. Let simmer until smooth and well blended. Note: You may want
to half this recipe for a smaller amount of soup.
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Tomato Potato
Soup
Ingredients:
Preparation:
Cover potatoes with water. Add a little salt and boil until tender.
Dilute tomato paste with a little water and add to potatoes. Mix in a
small bowl or cup, flour and just enough milk to form a paste. Stir until
smooth. Add sour cream; stir until blended, then add more milk. Stir and
pour into soup. Simmer for 20 minutes.
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