Polish Potato Soup * Irish Potato Soup

Instant Irish Cream of Potato Soup * Sweet Potato Soup With Buttered Pecans

Potato Soup with Lemons * Bernese Potato Soup

Holiday Sweet Potato Soup * Maguire's Hill 16 Irish Potato and Leek Soup

Georgian Potato Soup * German Potato Soup

 


Polish Potato Soup

3 md Potatoes, sliced

2 Stalks celery

1 lg Onion, sliced thin

2 Carrots

1 Sprig parsley

2 qt Water

3 tb Butter

1 tb Flour

1 c Top milk

Salt to taste

 

Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley.


Irish Potato Soup

 

5 medium potatoes -- peeled and sliced

1 medium onion -- sliced

roux

1/2 can Red Cross tomatoes

1 teaspoon salt

boiling water

parlsey

green onions

salt and pepper -- to taste

1 egg

Peel and slice potatos. Slice onion. Make a roux and fry the onions. Add toamtoes, salt and potatoes. Let all smother togher until tomatoes are creamy. Add sufficient water to make desired consistency. Add parsley, green onions, salt and pepper as desired. When potatoes are cooked, mash all through a strainer and return to heat. Bring to a boil. Bread egg and let it fall slowly into soup, stirring as it falls. Serve hot.

Recipe By : DDMmom/AOL


Instant Irish Cream of Potato Soup

 

1 c Peeled and diced potatoes

1 c Diced onions

1 c Diced carrots

2 tb Chopped fresh dill -- -OR-...

1 tb -Dried dill

1/4 ts Ground white pepper

1 t Granulated garlic -- -OR-...

2 ts -Minced fresh garlic

3 tb Corn oil

4 c Water

2 1/4 c Light soy milk

2 tb Vegetable bouillon powder

1 c Instant mashed potato flakes

 

In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias


Sweet Potato Soup With Buttered Pecans

For the Soup:

3/4 cup finely chopped onion

1 cup finely chopped leek -- washed well and drained

2 large garlic cloves -- minced

3 large carrots -- sliced thin

1 bay leaf

3 tablespoons unsalted butter

2 pounds sweet potatoes

1 russet baking potato

5 cups chicken broth -- plus additional for thinning the soup, -- if desired

3/4 cup dry white wine

1 1/2 cups water

 

For Buttered Pecans:

3/4 cup chopped pecans

2 tablespoons unsalted butter

creme fraîche or sour cream -- for accompaniment

Make the soup In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water, simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender pur,e the mixture in batches until it is very smooth, transferring it as it is pur,ed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the buttered pecans

In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag. Dividethe soup among bowls and top each serving with a dollop of the crSme fraîche and some of the buttered pecans.

Makes about 11 cups, serving eight to ten.

Recipe By : Gourmet magazine November 1992


Potato Soup with Lemons

 

2 tb Oil

2 ea Yellow onion, sliced

1 tb Grated lemon zest

1/2 ts Ginger, grated

1 c Lemon juice

1/2 ts Sugar

1/2 ts Salt

1/2 ts Fresh ground pepper

4 c Water

4 lg Red potatoes, boil & chop

2 tb Italian parsley, chopped

 

In a saucepan over medium heat, melt the butter. When it begins to foam, add the onions, lemon zest, and ginger and saute until the onions are translucent about 10 min. Add the lemon juice with sugar, salt and pepper; continue to saute for 2-3 min longer. Add the water, raise the heat to high, and bring to a boil. Cover, reduce the heat to medium, and simmer until the broth is golden and the onions have almost completely disintegrated, about 30 min.

Remove from the heat and strain through a sieve into a clean container; discard the contents of the sieve.Working in batches if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth. Transfer the puree to a clean saucepan and bring to a gentle boil.

Ladle into warmed soup bowls and garnish each serving with a little of the parsley.

From: "Citrus" by Ethel and Georgeanne Brennan


Bernese Potato Soup

 

1/4 c Butter or Margarine

1 md Onion, chopped

1 sm Carrot, chopped

1 Stalk Celery with Leaves,

Chopped

1 Clove Garlic, minced

1/4 ts White Pepper

1/4 ts Dried Marjoram

1 pn Ground Nutmeg

1 1/2 lb Smooth-Skinned Potatoes,

Peeled and diced

3 1/2 c Chicken Broth

1 c Milk

1/4 lb Swiss Cheese, shredded

Salt

In 3-4 quart saucepan over medium heat, melt butter. Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth. Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25-30 minutes. Puree soup, about half at a time, in blender or food processor until smooth. Return to cooking pan. Gradually blend in milk and reheat until steaming hot. DO not boil. Stir in cheese, about 1/4 cup at a time, until it is smoothly melted into soup. Taste, and add salt if needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993


Holiday Sweet Potato Soup

 

3 tb Butter

1/4 c Shallots; chopped

1/2 md Onion; diced

2 Stalks celery; sliced

6 c Homemade chicken stock

pn Nutmeg

1 1/2 lb Sweet potatoes; peeled and diced into 1-inch pieces

1 c Half and half

3 tb Dry sherry

White pepper to taste

1/2 c Walnuts; chopped finely

 

Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring). Add chicken stock, nutmeg, and sweet potatoes. Bring mixture to a boil, lower the heat, and simmer for about 30 minutes. When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth. Put mixture into a saucepan and add the half and half and sherry. Stir to mix and smooth out. Season with pepper and continue to heat but don't bring to a full boil. Place walnuts in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl. Serves about 6 people.

From the kitchen of Judi M. Phelps


Maguire's Hill 16 Irish Potato and Leek Soup

 

4 lb Potatoes -- peeled and cut into 1/2" cubes

1 sm Leek -- white and green parts separated

2 qt Chicken stock

1/4 c Cornstock

1 tb White pepper

Salt

2 c Heavy cream

1 qt Whole milk

Shredded cheddar for garnish

Crumbled, cooked bacon for garnish

In a stock pot, simmer about half the potatoes and the white portion of the leeks in enough chicken stock to cover until tender, about 30 minutes. In another pot cook remaining potatoes in the remaining chicken stock until tender. Puree the potatoes and leeks from the first pot in a food processor or blender. Return to pot over medium heat. Dissolve cornstarch, pepper, and salt in a little of the cream and stir into the pot. When mixture begins to thicken, gradually stir in remaining cream, the milk and the contents of the second pot. Serve hot, topped with a generous portion of cheddar cheese, bacon and chopped green portion of leek.

Source: Cook's Corner, Miami Herald, 9/21/95


Georgian Potato Soup

 

6 c Potatos diced 1/2"

1/2 c Onions chopped small

1/4 c Scallions chopped

1 c Apple sauce

1/4 c Apple juice

3 c Chicken stock

 

OR

3 c Vegetable stock

1 1/4 c Heavy cream

1/2 c Cottage cheese

1/3 c Raisins

1 ea Garlic clove minced

1/3 c Dried apricots chopped

2 1/2 tb Flour

 

SPICES

1/4 ts Cumin

2 ts Dry mustard

1/2 ts White pepper

1 tb Dried hot pepper flakes

2 ts Salt

1 t Dill dried and crushed

1 tb Parsley fresh & chopped

3 tb Carrots julienned

 

Mix 1 cup of the cream, the cottage cheese, & theflour in mixing bowl. Beat until smooth then blend in the remianing cream. This can be done by hand, with a hand mixer, or in a blender. Set aside in refrigerator. Mix all of the spices together and divide into 2 equal portions. Take a large, heavy pot and place on HIGH heat for 3-4 minutes. Add the vegetables except for 2 cups of the diced potatos. and1 of the spice portions. Stir and cook over the High heat for 4-6 minutes being sure to scrape the crusts that form on the bottom of the pot. Add the apple juice and then the apple sauce. Stir & cook for 2-3 minutes then add the stock, the other spice portion. Cook while stirring for 12 minutes. Remove and either rice the mixture or puree it in a blander until it is smooth. Return to the pot, add the 2 cups of diced potatos, bring to a boil, reduce heat to Low, stir well, cover and cook for 15 minutes. Add more stock if more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes.

Source: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995


German Potato Soup

 

2 Potatoes -- Medium

1 Onion -- Medium Size

4 Celery & Leaves -- Stalks

2 tb Vegetable Oil

1 Bay Leaf -- Small

1/2 ts Salt

2 tb Butter

2 c Milk -- Up to 3 Cups Maybe Used

Boiling Water

 

GARNISH

Parsley -- Chopped

 

Peel and thinly slice Potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.

 

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