Potato Soups
Source of Recipe
rec.food.recipes
List of Ingredients
Hungarian Potato Soup
Serves 4
2 Tablespoons Olive oil
1 medium Onion, diced
1 cup Mushrooms, sliced
2 tablespoons Flour
2 medium Potatoes, diced
3 cups Chicken broth
2 cups Water
1 teaspoon Paprika
2 teaspoons Dill weed
1/2 cup Sour cream
Salt and pepper to taste
Heat the oil in a soup pot. Add the onion and cook until soft. Add the mushrooms and cook for 2 minutes longer. Whisk in the flour and cook for 3 minutes. Add the potatoes, broth, water, paprika and dill. Bring to a boil, reduce the heat and simmer for 45 minutes (or until the potatoes are soft). Remove from the heat and whisk in the sour cream. Check the
seasonings. Serve warm.
Recipe
Jalapeno Potato Soup
1 medium onion, chopped
5 lbs. russet potatoes, peeled and cubed
1 tsp. cumin
a pinch of baking soda to prevent curdling
4 cup evaporated milk
1/4 cup butter
8 cup chicken broth
1/4 to 1/2 cup chopped pickled jalapeno peppers with juice
salt and pepper to taste
In stock pot, saute onions in butter or margarine until just tender. Add potatoes, chicken broth, and cumin. Cover and cook until potatoes are tender, about 20 to 30 minutes. Add jalapenos, soda and milk. Coarsely mash potatoes with masher. Stir well and taste for salt and pepper. Simmer
15 minutes. Garnish with sour cream and chopped green onions. Makes 10 to 12 servings.
Potato Leek Soup in Bread Bowls
4 round loaves of white or sourdough bread -- unsliced
2 cloves garlic -- peeled and crushed
4 tablespoons olive oil
The Soup
2 large potatoes -- peeled and diced
2 large leeks -- thinly sliced
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
dash grated nutmeg
1 tablespoon dried parsley flakes
Cut tops form bread about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive
oil. Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls.
In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover
and simmer 15-20 minutes or until vegetables are tender. Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with
parsley.
Garlic-y Potato Leek Soup
1 1/2 lb. Yukon gold potatoes, peeled and cut into 1/2 inch cubes
2 medium leeks, sliced
2 medium carrots, diced
2 cloves garlic, minced
1 carton (32 oz.) Swanson Chicken Broth or Natural Goodness Chicken Broth
1 cup light cream
1 cup packed fresh baby spinach
Place potatoes, leeks, carrots, garlic and broth in saucepot. Heat to a boil. Cook over low heat 10 minutes or until vegetables are tender.
Stir in cream and spinach. Heat through. Serves 6.
Curried Potato and Onion Soup
(Serves 6)
2 teaspoons olive oil
2 large garlic cloves, pressed or minced
2 medium onions, chopped
1-1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1-1/2 teaspoons curry powder, or to taste
dash of black pepper
4-1/2 cups vegetable broth or bouillon
2 to 3 cups peeled and diced potatoes
3/4 cup plain soymilk
salt to taste
chopped fresh chives or cilantro for garnish
In a large soup pot, saute the garlic and onion in the oil until
transparent. Add spices and 1/4 cup broth; stir well and cook for 5 minutes. Add the potatoes and remaining broth. Simmer gently for 20 minutes, or until potatoes are soft. Puree in batches in a food processor or use a hand held blender and blend until smooth.
If serving cold, refrigerate for at least 6 hours.
Chunky Potato-Pepper Soup
3 medium potatoes, cubed (2-1/4 cups)
2 cups vegetable or chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1 small red sweet pepper, chopped (1/2 cup)
1 small yellow sweet pepper, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 cups milk
In a medium saucepan combine potatoes and vegetable or chicken broth. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender. Do not drain.
Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter until tender but not brown.
Stir in flour, salt, black pepper, and ground red pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in undrained potatoes. Heat through.
To serve, ladle soup into individual bowls. Makes 4 servings.
Sour Cream Potato Soup
Serves 4-6
1/4 pound Bacon, diced
1 medium Onion, diced
2 stalks Celery, diced
2 Tablespoons Flour
3 cups Water
2 cups Chicken broth
4 large Potatoes, peeled and diced
1 1/2 cups Sour cream
Salt and pepper to taste
Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce the heat and simmer until the potatoes are soft
(about 30-40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Adjust seasonings. Serve warm.
Re-heat any leftovers slowly!
TEX-MEX POTATO SOUP
2 large potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons butter or margarine
4 ounces ham, diced in 1/2 inch cubes
1 tablespoon mild green chilies, chopped
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne
14 ounces chicken broth
1 egg yolk, slightly beaten
1/4 cup heavy cream
1/2 cup cheddar cheese, shredded
Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve. In a skillet, sauté onion, green and red pepper in butter for 10 minutes or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve. Combine the potatoes and
chicken broth in the container of a blender. Cover, and whirl until smooth. Add to the sautéed vegetable mixture. Heat soup just to boiling.
Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.
Potato And Tomato Soup
15g butter
1 large onion, chopped
1 clove garlic, crushed
500g medium tomatoes, sliced
460g potatoes, peeled and sliced
2 Tbsp spring onions
1 Tbsp tomato paste
1 tsp finely grated lemon rind
1/2 tsp thyme leaves
1 bay leaf
1 litre chicken stock
freshly ground pepper
sour cream to serve
Heat the butter in a large pan; add onion and garlic. Cook over medium heat until onion is soft. Add the remaining ingredients, except pepper and sour cream. Bring to the boil, reduce heat and simmer uncovered, for about
20 minutes, or until the potato is tender. Remove from heat; discard the bay leaf. Allow to cool. Place mixture in a processor. Whizz about 30 seconds or until smooth. Return to the pan, season with pepper to taste; heat through. Serve topped with a little sour cream.
Scalloped Onion And Potato Soup
6 tablespoons butter
3 large onions, thinly sliced
2 potatoes, thinly sliced
4 cups fresh or canned beef stock or broth
2 cups water
3 cups heavy cream
Salt
Freshly ground black pepper
2 to 3 cups grated Parmesan and Swiss cheeses, mixed together
Melt the butter in a large casserole or pot. Add the onions and cook over medium heat, stirring, until brown and caramel colored, about 15 minutes. Add the potatoes, stock, and water. Cover and bring to a boil.
Reduce the heat to low and simmer until the potatoes are tender, about 45 minutes. Add the cream and reheat. Season to taste with salt and pepper. Top with the cheeses.
Bacon Potato Soup
Serves 4
1/4 pound Bacon, diced
1/4 cup Celery
3 Leeks
2 Tablespoons Flour
2 cups Water
2 cups Milk
2 medium Potatoes, peeled and diced
Salt and pepper to taste
1 teaspoon Parsley, chopped
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed.
Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley.
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