COLLECTION: Potato Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:20 +0200


From: (Stephany)


Peel and cube the potatoes (as if you were going to mash them) place
them in salted water and cook until done.

In a skillet melt a stick of butter (butter works best, I guess you
could use margerine) and dice a good sized onion into the butter and
cook until transparent.

When the potatoes are cooked, take an old "hand masher" and knock the
potatoes apart (in the water) don't mash them, just knock 'em apart.
Add the butter and onions to the pot of potatoes.  (after she added the
butter and onions to the pot, she always took a dipper of water out of
the potatoes and put it in the hot skillet and warmed it and added it
back to the potatoes, sometimes she did it twice).  Allow this to
continue cooking...

In a large glass or cup (with a pour spout) mix an egg or two with flour
(it should be runny enough to pour, just about pancake batter
consistency or looser.  if it gets too thick you can add a little water)
Pour the "drop noodles" into the boiling soup, stir gently as you pour
the batter.  When the "noodles" float to the top they are done and the
soup is ready to eat.

No measurements - sorry I learned by watching and my grandmother didn't
measure much of anything.

From: (Stephanie da Silva)


4          large potatoes
2/3 cup    butter
2/3 cup    flour
1 1/2 qt   milk
4          green onions, chopped
1 cup      sour cream
2 cups     crisp-cooked, crumbled bacon
5 ounces   Cheddar cheese, grated
salt and pepper to taste

Heat oven to 350F 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 all is melted in.

From: (Stephanie da Silva)


5-6    medium sized potatoes
half a bunch of green onions, sliced
1      (or more) shiitake or Chinese black mushroom (I also like to toss
       in a few dried porcini mushrooms)
1      chicken leg
1 cup  milk
bay leaves

Soak the mushroom in hot water for 30-45 minutes.

Peel and slice the potatoes.  Saute the onions in a little bit of olive
oil over medium heat.  Add the potatoes and a quart of water.  Put in
the bay leaves and the chicken leg.  Simmer for an hour.

Dice the mushroom and add the mushroom pieces and the soaking water to
the soup.

When the potatoes are done, smash them with a fork or a potato masher
and stir the soup well.  Add the milk and season with salt and pepper.
Oh, before you smash the potatoes, take the chicken leg out and cut the
chicken into little pieces and add it back in.

If you're watching your cholesterol, leave out the chicken and the milk.
The soup is still good without them.

From: (Stephanie da Silva)

(Serves 4)

2 tblsp  butter
6 to 8   leeks, white parts only, sliced
3 to 4   potatoes, peeled & chopped
2 tblsp  flour
1/3 cup  sour cream
4 cups   hot water
Chopped chives
Salt & pepper to taste

Melt butter in heavy skillet.  Saute leeks until tender.  Do not brown.
Remove pan from heat.  Sprinkle flour over leeks, and return pan to low
heat.  Cook several minutes, stirring constantly, until flour is well
blended.  Remove from heat.  Add hot water, 1/2 cup at a time, stirring
constantly until blended.  Season with salt & pepper.  Heat to simmer,
add potatoes, and cook, partially covered, 20 minutes or until potatoes
are tender.  Stir in sour cream and serve, or press mixture through food
mill.  Garnish with finely chopped chives.

From: (Stephanie da Silva)

(Serves 4)

2 tblsp  butter                     
2 cups   cream
2        carrots, peeled & chopped     
1 cup    mashed potatoes
1 stalk  celery, chopped         
1        onion, peeled & chopped       
Salt & pepper to taste
Chopped parsley

Melt butter in saucepan and saute carrots, celery and onion until tender.
Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir
until blended. Season with salt and pepper. Garnish with chopped parsley.

From: (Orla Hegarty)

(Yield:  6 cups)

Ingredients + Instructions:
Cut 4 peeled poatoes, lengthwise, into quarters.  Then slice thinly and
measure (approx. 4 cups).

Place in a large suacepan and add:
1 cup    thinly sliced onions
1 tsp    celery salt
1/2 tsp  salt
1/4 tsp  pepper
2 cups   boiling water

Bring to a boil.  Cover and simmer 30 minutes or until vegetables are

2 cups    milk
1/4 cup   chopped parsley

Cover and simmer 10 minutes longer.  Season to taste.

Sprinkle each serving with 1 tablespoon shredded old cheddar cheese.

From: (Stephanie da Silva)


2        medium sized onions, diced
1 bunch  soup vegetables (carrot, leeks, & parsley)
15 g     margarine
250 g    potatoes, peeled and diced
500 ml   stock
1        bread roll
15 g     butter

Saute onions and soup vegetables in margarine.  Boil potatoes and
sauteed vegetables in stock until tender.  Pass the soup through a
seive.  Reheat and season with salt and pepper and basil.  Cut bread
roll into cubes and fry in the butter until browned.  Serve the soup
sprinkled with croutons and 2 Tbs finely chopped chives.

From: (Michael J. Edelman)


Start some onions sauteeing in a little butter or oil.  Maybe one large
onion, chopped fine.

Peel a few potatos and chop into small pieces.  When the onions are
done, add the potatos, and some salt to taste.

Add 3-4 cups of chicken stock.  Cook on low heat until the potatos are

Add 3 cups of milk, some cooked peas, herbs (dill would be nice) and
fresh pepper.

Heat thoroughly and serve.  A nice addition is about 8 oz of chopped
lox, which can be had inexpensively as trimmings at many delis.  Other
fish soups can be made on this basic recipe.  Smoked haddock works well
here, too.

From: (Patricia A. Hansen)


Chop up an onion or two (depending on how big they are) and several
stalks of celery, including some leaves.  Saute in margarine until soft
in a big pot.  In the meantime, peel as many potatoes as you like.  I
usually peel enough to cover the bottom of the pot in a fairly deep
layer.  Cut the potatoes in half or fourths, depending on how big they
are.  Cover with water and simmer until the potatoes are done.  Take a
potato masher and mash the potatoes until they're reduced to bite-sized
pieces.  You'll get some chunks and a nice, thick broth.  Add one or two
cans of evaporated milk (again, depending on how big your pot is).  Salt
and pepper to taste.  A nice touch is to add very crisp bacon, crumbled
up, to the finished soup in the last few minutes of cooking.  Garlic
croutons are mandatory.

From: (Patricia Friedman)


2           smoked ham hocks or 3 links of sausage
1/2 gallon  water
6           bay leaves
8           medium potatoes, diced
salt and pepper to taste

Mix ingredients together and cook about 30 minutes on medium heat.  Cut
up potatoes and add to mixture.  Cook until potatoes are done.  Combine
1/4 cup flour and 1 pint whipping cream and blend until smooth.  Add to
the soup mixture.  Let simmer until smooth and well blended.

Note:  You may want to half this recipe for a smaller amount of soup.

From: (Patricia Friedman)


10             medium potatoes, peeled and cubed
1 can          tomato paste
4 to 5 tblsp   flour
3 tblsp        sour cream
salt to taste

Cover potatoes with water.  Add a little salt and boil until tender.
Dilute tomato paste with a little water and add to potatoes.  Mix in a
small bowl or cup, flour and just enough milk to form a paste.  Stir
ntil smooth.  Add sour cream; stir until blended, then add more milk.
Stir and pour into soup.  Simmer for 20 minutes.



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