Potato Soup Recipes
This has a rich flavor. If you wish, add chopped clams to make clam chowder,
1/2-pound lean bacon, cut in 1/2-inch pieces
1-cup chopped onion
1/2-cup thinly sliced celery
1/2-cup diced carrots
2-tablespoons white all-purpose flour
4-cups peeled, diced potatoes (about 1-1/2 pound)
1/2-cup hot water
1/2 teaspoon salt
1/8-teaspoon black pepper
1-tablespoon dried parsley
2-cans (6-1/2 oz. each) minced or chopped clams, undrained optional
butter and paprika, for garnish
Step 1..In a deep 12-inch skillet or 3-quart saucepan over medium heat, fry bacon until brown. Remove with slotted spoon, drain and set aside. Discard all but 2-tablespoons of the drippings.
Step 2..To skillet, add onion and celery and saute until limp. Sprinkle with flour, stirring well to blend. Stir in the potatoesand carrots, hot water and bacon. Reduce heat to low, cover and simmer for 20 to 25 minutes or until the potatoes are tender. Stir in milk, salt and pepper. If desired, add clams with their liquid and parsley. Bring to a boil, cover and simmer 5 minutes or until heat through. Ladle into spoons bowls, top with a pat of butter and sprinkle with paprika.
Makes about 6-1-cup servings.
2-cups peeled, cubed potatoes (about 3/4 pound)
1-cup chopped green cabbage
1/2-cup sliced carrots
1/2-cup sliced celery
1/2-cup chopped onion
1/4 cup milk
2-teaspoons chicken bouillon granules
1/8-teaspoon black pepper
Step 1..Place water, potatoes, cabbage, carrot, celery, onion, milk, bouillon, nutmeg and pepper in a large saucepan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 to 30 minutes or until vegetables are tender.
Makes 4 servings.
Tip; great sprinkled with shredded cheddar cheese.
Tavern Cheese-Potato Soup
5-cups peeled, diced potatoes (about 2 pound)
1-cup chopped celery
1-cup leeks or green onion
2-teaspoon chicken bouillon granules
8-ounces Cheddar cheese, shredded
1-cup beer or water
2-teaspoons Worcestershire sauce
1/4-teaspoon dry mustard
1/4-teaspoon white pepper
Step 1..In a large saucepan ove high heat, bring potatoes, water, celery, leeks and bouillon to a boil. Reduce heat to low, cover and simmer for 30 minutes or until potatoes are fork tender. Remove from heat (do not drain) and mash mixture until smooth. Gently stir in the cheese until melted, stir in milk, beer and Worcestshire sauce, salt, dry mustard and pepper. Stir over low heat until hot. Serve immediately.
Make about 6-1-cup servings.
Potato-Vegetable Soup with Pesto
3-medium potatoes, finely chopped (about 1-lb.)
3/4-cup fresh or frozen green beans, cut in 1-inch pieces (about 3-cups)
2-medium tomatoes, quartered, seeded and chopped
dash of black pepper
3/4-cup broken vermicelli
8-medium mushrooms, sliced
grated Parmesan cheese
1-recipe for pesto sauce
In a 5-quart Dutch oven, place water, potatoes, green beans, tomatoes, salt and pepper. Over high heat, bring to a boil; reduce heat to medium-low, cover and simmer for 8-minutes. Add vermicelli and mushrooms. Return to boil and cook 8 minutes longer or until vegetables and pasta are tender.
Prepare Pesto sauce, and stir 1/2 cup into the soup and heat through. Ladle into soup bowls and garnish with Pesto and sprinkle with Parmesan cheese.
Makes about 9-one cup servings.
Pesto Sauce Recipe:
1/3-cup fresh basil leaves or 1-1/2 tablespoons dried basil
1/4-cup fresh parsley, tightly packed
1-medium tomato, quartered and seeded
3-cloves garlic, crushed
1/4-cup Parmesan cheese
1/4-cup olive oil
Place first four ingredients in a blender. Cover and blend, add Parmesan cheese, blend again. With the motor running, slowly add the olive oil until mixture is well blended. Makes about 1-cup.
Idaho Potato Chowder
2-strips lean bacon, chopped
8-large green onions with tops, finely sliced
2-cloves garlic, minced
3-medium-sized potatoes, peeled and cubed
1-3/4 cups chicken broth
1/4-teaspoon white or black pepper
3-tablespoons all-purpose flour
1-teaspoon dried basil leaves
Step 1..In a large saucepan, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain on paper towels; set aside. Add onions and garlic to reserved drippings and cook until tender. Add the potatoes, broth, salt, and pepper. Bring to a boil, lower the heat and simmer, covered for 20 minutes or until potatoes are tender. Using a fork, slightly mashed about half of the potatoes against the side of the pan.
Step 2..In a medium bowl, whisk together the milk, flour and basil, stir into potato mixture. Cook over moderate heat, stirring constantly until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Ladle into soup bowls, top with bacon and serve with cornbread.
Makes about 6 side dish servings.