Soups: Potato Soup Receipe Please
Subject: Potato Soup Receipe Please
Newsgroups: rec.food.cooking
From: rdavis at holli.com (Kitty)
Date: Tue, 28 Oct 1997 22:37:48 GMT
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Sorry if this has gone around before but I would like to have a good receipe for potato soup.
From: janf at dimensional.com (Jan K. France)
Date: Tue, 28 Oct 1997 21:29:52 -0700
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Jan's Potato Soup for the Crockpot
Note: This is for a 5 qt crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.
8 potatoes, unpeeled or peeled, chopped
2 onions, chopped
2 carrots, pared, chopped small
2 stalks celery, chopped
1 can chicken broth (or 1 can vegetable broth)
2 T. dried parsley
6 c. water
1-1/2 t. salt
Pepper
1 c. milk
1/2 c. flour
Green onions, sliced
Bacon, fried and chopped
Grated cheddar cheese
Put all ingredients down to the pepper into the crockpot. Cook on high for 8 hours. 1 hour before serving, put milk into a small container with lid. Put flour into milk, and shake. Stir in milk/flour for thickening. Serve topped with chives, bacon, and cheese.
From: Miriam Podcameni Posvolsky (miriamp at pobox.com)
Date: 30 Oct 1997 12:47:13 GMT
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Here is one for you
Potato and leek soup
4 potatoes
2 leeks ( white part only)
6 cups chicken stock
salt and white pepper to taste
2 tbs butter
1 cup half and half or heavy cream
green onions
1. Peel and slice the potatoes
2. Slice the leek, place it in a collander and run water over it several times to clean the dirt.
3. Melt tthe butter and add the potatoes and leeks to the pot.
4. Cook stirring 5 minutes.
5. Pour in the stock, season with salt and pepper. Bring to a boil, turn down heat aand simmer until potatoes are cooked.
6. Put it alll througha blender
7. Return to pot. Bring to a boil again, add half and half.
8. Serve sprinkled with green onions.
Note: If you chill it, it will make a delicious Vichyssoise.
From: caba at squirrel.han.de (Carmen Bartels)
Date: Tue, 11 Nov 1997 11:25:16 GMT
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My favourite recipes runs along this lines (sorry no real measurement available):
half as much leek with much usuable green as potatoes
some green onions
pepper
salt
paprika
cayenne pepper
milk
cheese (I prefer gruyere now, but gouda or emmental are fine too if you prefer milder ones)
Wash the leeks very thoroughly, it is amazing how much dirt can hide at the connection between white and green parts and try to remove as much water as possible afterwards. Cut the leek into ca 3 mm (1/8 inch) slices and fry them for about 5-10 minutes.
Meanwhile peel the potatoes and cube them into 1 cm (0.4 inch) pieces.
Cut the white parts of the green onions into thin slices.
Put all into a big pot (should have at least 3-4 cm, 1.2-1.6 inch spare space above the vegetables) and add only enough water to have the vegetables covered plus another 1 cm (0.4 inch).
Cook until the potatoes are nearly done (any time between 15 and 30 minutes), add about 1 cm (0.4 inch) milk - sorry, how much milk you really need depends on the pot - and some grated cheese.
Season with salt etc and cook for about 5 minutes.
Cut the green parts of the green onions into slices and serve them over the soup (or rather stew?).
This soup was started by following a Swiss recipe but quickly changed to even better suit our tastebuds. I also put 1-2 crushed garlic cloves into the soup sometimes.
Leftovers taste well the next day as is or can be mixed with white beans and/or cooked eggs for quite a different dish.
From: hgreintges at skybest.com (Hank & Anne Reintges)
Date: Wed, 12 Nov 1997 12:30:25 GMT
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Here is another version I have made several times. Started with a conversation with the cook in a homecooking type restaurant and some suggestions from previous posting on a BBS.
Title: Potato Soup
Categories: Veggie, Good, Soups
Yield: 6 servings
4 md Russett potatoes
3 ea Celery stalks
2 md Carrot
6 c Vegetable Broth (home made)
1 md Onion
3 T Butter
3 T All purpose flour
1 c Cream, heavy whipping
1 T Tarragon
1/2 t Thyme, ground
Peel potatoes and dice into 1/2 inch cubes. Finely dice the celery stalks. Grate carrots or shred in food processor. Finely chop the onion. In a large skillet add a little olive oil and saute the onion for about 2 minutes. Add carrots and celery and continue for another 5 minutes or until the onions are soft and translucent. Add the broth, potatoes, tarragon and thyme. Salt and pepper to taste. Bring to a slow boil, cover and cook for about 20 minutes until the potatoes are done. In a separate pan make a roux using the butter and flour. Add some broth from the potatoes if necessary to smooth. When potatoes are done stir in the roux and one cup heavy cream. Continue to cook on lower heat (do not let it boil once cream is added) for about 5 minutes to warm and blend flavors. If you use fresh tarragon use two Tbs. Option: Add some minced garlic during saute period for added flavor.
Source: original by Henry Reintges Suggestions by George Gilder: Saute vegetables to the point of carmelization. Add thyme in place of the tarragon half way through saute. Place soup in a blender instead of using a roux. Serve with dried tarragon on top. He also suggests using whole milk in place of the cream.
Great on a cold winters day.