Subject: Various Potato Soup Recipes
Subject: Re: Potato Soup Recipes
From: joel.ehrlich[at]greatesc.com (Joel Ehrlich)
Date: 28 Jul 1995
Cynthia F Flynn wrote about Potato Soup on 07-24-95 21:55 saying...
> Does anyone have a good and easy recipe for potato soup?
Sure. Here are two. The first is a traditional presentation. The second
is more adventurous and interesting.
Potato Soup No. 1036 Yields 5 Cups
2 Medium Potatoes 2 Tbls Butter
2 Medium Onions Light Cream
4 Ribs Celery Salt
1 1/2 Tbls Butter Paprika
BOILING Water Dash Worcestershire Sauce
1/2 tsp Salt Parsley, Chopped
1/2 Bay Leaf
Pare and slice the potatoes.
Chop the onions and celery and saute with the potatoes in the first measure of
Add BOILING(!) water to cover.
Add the salt and Bay Leaf.
Boil until the potatoes are tender.
Put the boiled vegetables through a potato ricer or a food blender.
Beat in the second measure of butter.
Thin the soup to the desired consistency with light cream.
Add salt, paprika and Worcester Sauce to taste.
Serve with a garnish of chopped parsley.
Country Potato Soup No. 2875 Yields 8 Servings
8 Slices Lean Bacon 1/2 tsp Salt
1/4 Cup Celery, Chopped 1/4 rnd tsp Nutmeg, Grated
1/2 Cup Onion, Chopped 1/4 rnd tsp Dried Marjoram
3 Cups Medium Potatoes, 1/4 tsp Black Pepper
Peeled & Cut Into 1" 1 Cup Whole Milk
Cubes 1 Tbls Worcestershire Sauce
2 1/2 Cups Beef Stock 2 Tbls Parsley, Minced Fine
1 Bay Leaf
Chop the bacon coarsely.
Saute the bacon with the onion and celery in a deep soup kettle over medium
heat until the onion is golden (about 5 minutes).
Add the potatoes, stock and seasonings.
Bring to a boil over high heat.
Reduce heat to a simmer.
Simmer until the potatoes are tender (about 15 minutes).
Mash the potatoes slightly - about 1/4 of the cubes should remain whole.
Remove the bay leaf.
Add the milk, Worcestershire sauce and parsley.
Bring to a boil.
Remove from the heat at once.
Subject: Re: How do you make your potato soup??
From: mrbsew[at]redshift.com (Mary Block)
Date: Tue, 20 Feb 96 12:10:37 GMT
Cindy LeGrand wrote:
>This frigid weather has brought out the soup-making side of me and I was
>curious how everyone makes their potato soup? My husband prefers his
>mother's version which is like pureed potato soup, I prefer mine with
>heartier chunks of potato. I make mine with onions, celery, pototoes,
>milk, butter, salt and pepper. Pretty basic. How do you make yours?
Even here in sunny (not today) CA, we eat a lot of potato soup. My most
recent favorite is an Irish kind of thing. I cook the coarsely chunked
potatoes in plain water just to barely cover them until very tender. In a
separate skillet I saute sweet onions or leeks in butter, along with coarsely
shredded cabbage, green or savoy and what makes it special --diced left-over
corned beef. (You can figure out the proportions.)
When everything is nice and tender, I gently mash the potatoes in the pan, add
the ingredients from the skillet, and stir in enough milk, half and half or
whatever dairy liquid your diet allows. If you are careful and don't use too
much water, you really don't need too much dairy. The seasonings I use are
salt, white pepper and a little crushed caraway seed. I serve it in my soup
bowls with a dollop of Golden's mustard in the middle and good rye bread on
the side. We are a two person household, so whenever I do a corned beef, I
put the leftovers away for a few days and then have this.
Subject: Green Pea and Potato Soup
From: Schaller_Barb[at]htc.honeywell.com (Barb Schaller)
Date: Thu, 11 Apr 1996 08:21:44 -0600
Slovak Green Pea and Potato Soup
About 3 medium red potatoes, peeled and diced
5 cups water
1 tsp salt
About 1/4 cup chopped fresh parsley
10 oz pkg (or 1-1/2 cups fresh) frozen peas
2 Tbsp butter
1/4 cup minced onion
2 Tbsp flour
In a 3-quart saucepan, cook the potatoes in salted water about 5 minutes,
add frozen peas and parsley and cook another 5 minutes or so, until
potatoes are tender. Make "zaprashka" (roux-type mixture) of butter,
onion, and flour, stirring until lightly browned. Remove from heat and
stir in about 1-1/2 cups broth from peas/spuds. Return all to pan and
simmer a few minutes. Adjust seasonings. About 4 servings.
Subject: Re: Baked Potato Soup--Help
From: moonwolf[at]tiac.net (Robbyn)
Date: Sun, 07 Dec 97 03:09:22 GMT
>I have my potatoes in the oven, but can't find my recipe for Baked Potato
>Soup that was on this newsgroup a few months ago. Can anyone help?
Don't know if this is the one you saw - it's the one we like. Wonderful!
Baked Potato Soup
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts of milk
Salt and Pepper
4 green onions
1 cup sour cream
2 cups crisp, crumbled bacon
5 ounces of grated cheddar cheese (I use 8-10 oz)
Heat oven to 350 degrees and bake the potatoes until fork tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire
whisk until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little
at a time until it is all melted in.