Soups: Re: POTATOE SOUP (long)

Subject: Re: POTATOE SOUP (long)

Date: 22 Nov 1997 20:59:52 GMT
From: waynew at (owl)

COLLECTION - Potato soups

Christmas potato soup
Thick potato soup
Green onion and potato soup
Leek and potato soup
Mashed potato soup
Country potato soup
Ham hocks and potato soup

Date: Tue, 10 Sep 1996 22:14:50 -0700
From: C&T (calbar at
Subject: Re: Potato Soup Recipe Please

This recipe has been a Christmas tradition in my family for at least 15 years.

Potato Soup

4 potatoes, peeled, cooked and mashed (cubed and slightly mashed if you like chunky soup)
4 strips bacon, cut into small pieces
1 stalk celery finely chopped
1/2 small onion finely chopped
4 cups milk

Brown bacon until nearly crisp. Add chopped celery and onions. Cook over medium-low heat until cooked or tender. Add to mashed potatoes. Stir in milk. Cook over low heat until milk is hot. Add salt and pepper to taste.

We usually have grilled cheese sandwiches with the soup for a full meal. I have made this recipe with skim milk which doesn't change the flavor too much. I like it when half the potatoes are mashed and half are cubed.

I hope you like it as much as my family does.

Subject: Thick Potato Soup
Date: 9 Nov 1996 06:43:04 -0700
Sender: phill at

Thick Potato Soup
5 or 6 potatoes - diced
1 large onion - diced
1 or 2 stalks of celery - diced

1/2 cup butter
3/4 cup flour
1 1/2 tsp salt
1 1/2 tsp pepper

6 cup milk

Boil first three ingredients in just enough water to cover until fork tender. Make a roux from the butter and flour. Add milk, salt, and pepper. Cook until thickened and add to vegetables and water. Bring to simmer and serve warm.

- OR -
for a fast fix
Instead of the first three ingredients, substitute...

1 bag hash brown potatoes
1 can French onion soup
1/2 tsp celery seed
1 can creamed corn (optional)
3 cup water

Green Onion and Potato Soup
(If you're watching your cholesterol, leave out the chicken and the milk. The soup is still good without them).

5-6 medium sized potatoes
half a bunch of green onions, sliced
1 (or more) shiitake or Chinese black mushroom (I also like to toss in a few dried porcini mushrooms)
bay leaves
1 chicken leg
1 cup milk

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.

Leek and Potato Soup

2 Tb butter
Salt & pepper to taste
6 to 8 leeks, white parts only, sliced
3 to 4 potatoes, peeled & chopped
2 Tb flour
1/3 cup sour cream
4 cups hot water
Chopped chives

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, or press mixture through food mill. Garnish with finely chopped chives.

Mashed Potato Soup

2 Tb butter
2 cups cream
2 carrots, peeled & chopped
1 cup mashed potatoes
1 stalk celery, chopped
Salt & pepper to taste
1 onion, peeled & chopped
Chopped parsley

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.

Potato Soup (Kartoffelsuppe)

2 medium sized onions, diced
1 bunch soup vegetables (carrot, leeks, & parsley)
15g margarine
250g potatoes, peeled and diced
500ml stock
1 bread roll
15g butter

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.

Potato Soup - country style

Cut 4 peeled poatoes, lengthwise, into quarters. Then slice thinly and measure (approx. 4 cups).

Place in a large suacepan and add:
1 cup thinly sliced onions
1 tsp celery salt
1/2 tsp salt
1/4 tsp pepper
2 cups boiling water

Bring to a boil. Cover and simmer 30 minutes or until vegetables are tender.

2 cups milk
1/4 cup chopped parsley

Cover and simmer 10 minutes longer. Season to taste.

Sprinkle each serving with 1 tablespoon shredded old cheddar cheese.

Potato Soup

2 smoked ham hocks or 3 links of sausage
1/2 gallon water
6 bay leaves
salt and pepper to taste
8 medium potatoes, diced

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.