Soups: potato soup

Subject: potato soup
From: DETHORNE at (Don Thorne)
Date: Mon, 24 Mar 2003 23:58:43 -0700 (MST)
Hello guys and gals,
Could any one of you post a recipe for a homemade potato soup? I would like to cook my soup in a crock pot....... Thank you.......... Don
From: Thomas Shunick (shunick at
Date: Tue, 25 Mar 2003 10:09:08 GMT
I haven't made this one, but it is high on my list of 'to try':

Let us know what you think:

Potato Leek Soup (crockpot style)

Recipe By: Damsel in distress posted to Recipes Food BB
Serving Size: 4
Preparation Time: 10:00
Categories: Crockpot, Potatoes, Soups

6 large potatoes -- peeled and diced
2 leeks -- chopped
2 medium onions -- chopped
1 carrot -- diced
1 celery stalk -- sliced
4 chicken bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/2 teaspoon pepper
1/3 cup butter
13 ounces evaporated milk
chopped chives -- for garnish

Put all ingredients except evaporated milk and chives in crockpot.
Cover and cook on Low 10-12 hrs. (High 3 to 4 hrs)
Stir in evaporated milk during last hour.
Serve topped with chopped chives (and shredded cheese, if desired).

Source: Damsel in distress at ""
copied by Tom Shunick - A Maryland Receptarist - October 17, 2002
From: penmart01 at aol.como (Sheldon)
Date: 25 Mar 2003 15:57:58 GMT
Latvian Potato-Wild Mushroom Soup
(Kartupelu zupa ar senem)

Thick, rich, creamy, and laced with sweet paprika, crispy bacon, and pungent wild mushrooms.

1 ounce imported dried mushrooms, rinsed and soaked in 1 cup warm water for an hour (cepes/porcini are best, but asian mushrooms will also work)
5 cups water
2 teaspoons salt
6 russet potatoes, peeled and cubed
4 slices of bacon, finely diced
1 onion, finely chopped
3/4 cup heavy cream
1/2 teaspoon sweet Hungarian paprika
white pepper, to taste
Garnish: chopped fresh dill

Filter the mushroom liquid to remove impurities, then add it, the rest of the water, and the mushrooms to a large soup pot, and bring to a boil over high heat. Add salt, reduce heat, then simmer for 30 minutes. Add the potatoes, raise heat to medium, and cook until the potatoes are tender, about 20 minutes. Remove from heat.

Fish out the mushrooms, let them cool for a minute, then chop them roughly and set to the side. Fry the bacon crisp in a separate skillet, then drain. Pour off all but a Tablespoon of bacon grease--and add the onion and mushrooms to it. Sauté over medium heat for about 15 minutes, until the mixture is nicely browned. Stir the bacon back into it.

Meanwhile, Purée the potatoes with a cup of broth, then whisk the potatoes back into the pot, beating hard to remove any lumps. When the bacon mixture is ready, bring the potato soup back to a simmer, add the cream, and let heat for several minutes, until the soup is about to boil. Stir in the mushrooms, bacon, and onion, season with paprika and pepper and adjust for salt.

When ready to serve, ladle into bowls and garnish with fresh dill. --=SS=--
From: J A Nelson (jnelson at
Date: Tue, 25 Mar 2003 08:54:23 -0800
Sheldon wrote:
> Latvian Potato-Wild Mushroom Soup
> (Kartupelu zupa ar senem)

Hot dog! We can get fresh porcini here and I have the rest of the stuff. Soup tonight!

Thank you Sheldon.
From: lark87 at (T. Allen)
Date: 25 Mar 2003 15:29:50 GMT
>Could any one of you post a recipe for a homemade potato soup?

Here is my favorite homemade potato soup. You don't use a crock pot, but the way this soup tastes, I think you'll love it!...

4 large potatoes- peeled and cubed
2 cups water or cover potatoes with water
1/2 tsp. salt 1/4 tsp. pepper
1 tsp. dried minced onions
1 tsp. minced garlic
1 cup milk
4 oz. Velvetta cheese - cubed
2 tbls butter
2 tbls chicken bouillon granules
2 tsp. minced parsley - fresh or dried

In a large sauce pan, combine potatoes, water, onions, garlic, salt, & pepper, bring to boil. Then reduce heat and cover and simmer till potatoes are done. Allow 20 min. (Do Not Drain) Mash potatoes in liquid but leave lots of chuncks. Mashing lets out some starch to help thicken the soup. Add remaining ingredients, cook & stir until cheese is melted. If soup is too thin, you can thicken it with more cheese..............................;-)
From: covfireman (spamfornoone at
Date: Tue, 25 Mar 2003 16:38:08 -0500
2 large onions diced
1 stick butter
1 head celery cleaned and sliced
4 carrots finely grated
4 cups chicken broth
5 # potatoes peeled cut into 1" pieces
3 Chicken bouillon cubes
3 lg cans evaporated milk
salt/pepper to taste

In a large stock pot melt butter sauté onions to a very light brown add chicken broth, carrots, bouillon cubes,potatoes bring to a boil reduce heat simmer 1 hour stirring occasionally, add celery simmer 15 minutes add evaporated milk continue to heat 10-15 minutes ( do not let boil or simmer heat until just below a simmer).

Serve with grilled cheese sandwiches