Potato Soup with Kale & Bacon * Bacon Potato Soup

Potato Ham Soup * Blackjack Steak House Potato Soup

The Machine Shed's Baked Potato Soup * Chili - Beef Potato Soup


Potato Soup with Kale & Bacon


2 lb Potato, boiling

3/4 lb Bacon

1 bn Kale; (about 1 pound)

1 Garlic clove

Salt and pepper

1 c Heavy cream

1 bn Chives; (opt)

5 ts Balsamic vinegar


Peel potatoes and put in a pot with enough cold, salted water to cover. Cover and bring to a boil. Lower weat, uncover, and simmer until done, about 25 minutes. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth.

Cook the bacon until crisp. Drain and chop. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat.

Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about1 minute. Season with salt and pepper and transfer to a bowl. Repeat with remaining kale and garlic, using the reserved bacon fat as needed. Return all the kale to the frying pan and add the heavy cream. Simmer over low heat until the kale is tender, about 10 minutes. Mince the chives.

Recipe can be made to this point several hours ahead.

Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot. Add more cooking liquid or water if too thick. Add kale mixture to the pot and bring to a simmer. Season to taste with salt and pepper.

Pour into bowls and sprinkle with chives and bacon.

From The Best of COOKS Magazine;1987

Bacon Potato Soup


4 c Diced potatoes

1 ea Jar (12-oz) bacon pieces

1 ea Chopped onion

4 tb Butter/margarine

1 c Chopped celery

1 c Chicken broth

1 ea Sliced carrot

2 c Milk


In 3 quart casserole, combine 1st 7 ingredinets.

Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through.

Potato Ham Soup


1 cup potatoes -- diced

1/4 cup onion -- diced

1/2 cup celery -- diced

1/4 teaspoon pepper

1/2 teaspoon salt

2 cups water

3 tablespoons butter, -- melted

1 1/2 tablespoons flour

2 cups milk

1 cup ham -- diced


Combine first six ingredients. Simmer until vegetables are tender. Combine flour and melted butter. Add butter, milk and diced ham to vegetables. Heat just to boiling. Let set a couple of hours to allow flavors to blend.

Recipe By : More Kitchen Keepsakes

Blackjack Steak House Potato Soup


10 cups water

4 tablespoons ham base

2 cups diced cooked ham

5 1/2 cups chopped carrots

1 cup chopped celery

1 cup chopped onions

5 cups peeled and diced potatoes

4 cups milk

1 cup cheese spread

equal amounts of flour and water whisked -- optional together until smooth to thicken soup

salt and white pepper to taste


In large soup pot, combine ham base, ham, carrots, celery and onions in water and cook over medium heat 15 minutes. Add potatoes and cook until tender, 15 to 20 minutes. Combine milk and cheese spread in a small saucepan. Cook over low heat, stirring until mixture is combined and warmed through. Add to potato mixture. If desired, thicken soup by gradually adding the flour/water mixture until soup has reached desired consistency. When thickened, remove from heat and add salt and pepper. Makes about 10 servings.

Recipe By : Copycat Site

The Machine Shed's Baked Potato Soup


2 1/2 Pounds baby red potatoes -- quartered

1/2 Pound raw bacon -- diced

1 jumbo yellow onion -- diced

1/4 Bunch celery -- diced

1 Quart milk

1 Quart water

2 Tablespoons chicken base

1 Teaspoon salt

1 Teaspoon black pepper

3/4 Cup margarine (about) -- (1 1/2 sticks)

3/4 Cup flour (about)

1/4 Bunch parsley -- chopped

1 Cup whipping cream

Shredded Colby cheese -- fried bacon bits

and/or chopped green onions for garnish

Boil potatoes in water to cover 1 minute. Drain; set aside.

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.

Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.

Chili - Beef Potato Soup


1/2 lb Ground beef

1/2 c Chopped onion

1/2 c Chopped celery

1 cn Tomatoes (16 oz), cut up

2 c Potatoes, peeled & diced

1 cn Condensed beef broth (10 1/2 oz)

1 cn Water (1 1/3 cups)

1 t Chili powder

1/2 ts Salt

1/2 ts Worchestershire sauce

1 c Cooked or leftover peas

-green beans

Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through.

From "Better Homes and Gardens: Good Food on a Budget" c.1971.


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