Subject: Potato Soup Receipe Please
From: rdavis[at]holli.com (Kitty)
Date: Tue, 28 Oct 97 22:37:48 GMT
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
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
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
Date: 30 Oct 97 12:47:13 GMT
Here is one for you
Potato and leek soup
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
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.
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
My favourite recipes runs along this lines (sorry no real measurement
half as much leek with much usuable green as potatoes
some green onions
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
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.
MMMMM----- Recipe via Meal-Master (tm) v8.02
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
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.