Soups: potato soups

Subject: potato soups
From: Jean (bama52 at
Date: Sun, 14 Jul 2002 09:51:15 -0500
I thought I saw some potato soup recipes, but now don't seem to find them..
could someone repost.
From: Istvan (MagyarCook at
Date: Mon, 15 Jul 2002 15:46:30 +0100
Here are two Hungarian versions for you. The first is closer to a Transylvanian soup and the second is very similar to the type that I've had in Russia.

Potato Soup (Burgonyaleves)

1 lb Potatoes (peeled and cubed)
4 pints Beef and Vegetable stock mixed
2 oz Lard (or equiv. vegetable oil - lard is better)
1 small Onion (finely chopped)
1 Tbsp. Parsley (finely chopped)
1 tsp. Paprika
1 Tbsp. Salt (level)
1/4 Pint Sour Cream

Using a large (cast iron) pan, make a roux with the lard and flour. Heat until it takes on a beige colour, whilst continually stirring. Remove from heat. Add the onions, parsley and paprika. Stir until combined. Set aside. Add the salt to the stock and stir until dissolved. Add the salted stock to the pan and stir in the potatoes. Bring to the boil, whilst stirring. Reduce to a simmer. Cover and cook until potatoes are soft. Stir in the sour cream just before serving.

Cream of Potato Soup (Burgon yakrémleves)

1/2 lb Smoked pork
1 1/2 oz Butter
1 oz Flour
1 lb Potatoes (peeled and cubed)
1/2 Pint Milk
3 1/2 Pints Water
1 tsp. Salt
1 pinch Marjoram (dried)
1/4 Pint Sour Cream

Place smoked pork in a large (cast iron) pan and cover with the water. Simmer until swollen and tender. Lift out the meat and set aside. Add the potatoes and cook until soft. Remove the potatoes and pass through a sieve or mash well or puree in a blender. Drain the stock into a separate container.

Reusing the pan, make a light roux from the butter and flour on a very low heat. Add the potato puree, followed by the milk, stirring continuously (if any sticking occurs, remove from heat). Introduce the stock and marjoram, again, stirring continuously. Bring to a boil and then simmer for about 20 minutes.

Cut the cooled meat into cubes and add to the soup. Simmer for a further 10 minutes. Stir in the sour cream just before serving.
From: Dimitri (dimitri_c at
Date: Mon, 15 Jul 2002 15:01:04 GMT
Jean wrote:
> I thought I saw some potato soup recipes, but now don't seem to find them..
> could someone repost.

Hot or cold?
With cheese - without?
With Cream or straight?

Is there a hint here?
From: cobbscove at (Evelyn Chester)
Date: Mon, 15 Jul 2002 13:58:44 -0400 (EDT)
This is a wonderful potato soup, I think I have posted before.

200g porcini, finely diced
5 medium potatoes
2 cloves garlic
60g butter
1 cup single crean
1-2tbsp. finely chopped parsley
freshly grated Parmesan cheese
salt & pepper

Peel and roughly chop the potatoes, boil them in salted water with the garlic. Leave the potatoes to cook until they disintegrate. Pass the potatoes. cooking water and garlic through a food mill, return to the heat. Add half the butter, salt & pepper. Beat the minture with a balloon whisk; if too thick add water. A few minutes before serving, add the porcini mushrooms which have bee sauteed in the remaining butter, the crean and prsley. Check the seasoning. Serve with Parmesan cheese.
The Walnut Tree, U.K.
From: silohill_inc at (Shirley)
Date: 15 Jul 2002 14:18:21 -0700
Jean wrote:
> I thought I saw some potato soup recipes, but now don't seem to find them..
> could someone repost.

Jean, try the website for potato soup recipes and a lot of other really good soups. Soupsong has a great Baked Potato soup recipe. It is very rich and fattening but very good.
From: Jean (bama52 at
Date: Mon, 15 Jul 2002 17:59:04 -0500
Thanks to all of you!
From: sackv at (Victor Sack)
Date: Tue, 16 Jul 2002 07:16:06 +0200
Jean wrote:
> I thought I saw some potato soup recipes, but now don't seem to find them..
> could someone repost.

Thousands have been posted... which ones do you mean?

Here is a recipe for the classic potage Parmentier I once posted. It is from _Bistro Cooking_ by Patricia Wells.

Potage Parmentier
Leek and Potato Soup

3 large potatoes (about 1 pound; 500 g), peeled and quartered
2 leeks (about 6 ounces; 180 g), trimmed, well rinsed and cut into julienne
3/4 cup (18.5 cl) crème fraîche or heavy cream
Salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon or chervil, for garnish

1. Combine the potatoes, leeks, and 1 quart (1 l) of water in a large saucepan. Bring to a boil over high heat. Season with salt and pepper. Reduce heat and simmer gently until vegetables are meltingly soft, 35 to 40 minutes.

2. Purée the soup in a blender or food processor or pass through a food mill. Return to the saucepan. Stir in the crème fraîche and cook over low heat just until heated through. Adjust the seasoning and serve, garnished with the fresh herb.

Yield: 6 to 8 servings