Potato Soup

[hsm5grls]

helmstead,
I would like to see that recipe

 

[HobbyChickener]

Those are great, I have to make one tonight for the DW

 

[helmstead]

2 tbsp butter
3 tbsp all-purpose flour
2 tbsp curry powder
3 1/2 cups vegetable broth
1/2 cup dry white wine
1 (29 ounce) can pumpkin or 1 (14 oz) can pumpkin plus 1 lb mashed sweets
1 1/2 cups half-and-half cream
2 tbsp soy sauce
1 tbsp white sugar
salt and pepper to taste

Make a light roux with the butter, curry and flour. Add broth and wine slowly...cook until thickened. Add rest of ingredients and bring to a boil. Season to taste. You can serve it chilled, too. Just be sure you don't buy the pumpkin pie filling LOL not so yummy!

 

[hsm5grls]

thank you helmstead..sounds yummy

 

[gritsar]

Quote:
Gee thanks Miss Prissy, for what looks like an excellent, yummy recipe for my favorite soup the day after we've started our no carb diet.

I'm gonna save it anyway, for cheat days.

 

[sundance]

i cook potato soup a lot in the winter,easy and fast.
Peel enough potatoes for amount of people you are feeding
chop 1 small onion
l lb hamburger cooked and drained well,(throw out juices from hb)
Mix together and cook slowly until potatoes are soft enough to mash against side of pan, add 1 stick butter and lots of black pepper,
good over biscuits, cornbread, or just plain and esp with a dash of hot sauce in the bowl.Also good if cheese added.

 

[CoyoteMagic]

Came across this when I was looking for a recipe. I was given a really good potato soup recipe when I was at Weight Watchers.

1 packages shreddeds potatoes (check the fridge case by eggs)
2 large cans chicken broth (I've used ham stock too left over from ham & cabbage)
1 package Pioneer County Gravy mix

Mix it all together in a pot an bring to a boil. TADA!

1 cup =1 Weight Watcher point.

I've added green beans and mushrooms too for a twist

 

[Tutter]

These all sound wonderful. Here's a dairy-free version that tastes creamy anyway!

No one will believe this is dairy-free, and people who don’t care for potato soup have enjoyed this one.

Leek Whites, chopped well
Onions, 1-2, finely diced
Potatoes, medium russets, 6 or more, peeled and diced into ¼” pieces
Garlic Cloves, large, 5-6, halved
Celery Stalks, tender, 4-8, very finely diced
Celery Leaves, tender light ones, finely minced
Stock
H20
Salt
Pepper
Sweet Paprika, ½-1 teaspoon
Sugar, 1 teaspoon
Olive Oil

Prepping Leeks

Cut off ends and green part. Cut lengthwise. Wash well. Chop.

The Dish

Heat oil in large soup pot and add regular onions. After they begin to soften, add some salt.

Add celery, celery leaves and leeks.

After everything is soft, add stock, some water, (Or all stock or canned chicken broth.)garlic, paprika, a few shakes of finely ground pepper, a little more salt, and sugar.

Simmer for a little while, then add potatoes.

When the potatoes are done, adjust the salt and pepper.

Take ½ to ¾ of the solids, as well as some liquid, out, and process until smooth in a Vita-Mix, or other good blender. You will probably have to do it in batches.

Return creamed portion back to the pot and stir well.

Serve with garlic toast. Toast can also be broken into croutons for the soup.

 

[Tutter]

I don't know if this is something you'd want, but I also like a cauliflower potato soup. I don't have an exact recipe, but....

Cut up a head of cauliflower
Cut up about 4 medium potatoes
Saute onion

Put all into a soup pot and cover with stock/broth. Salt, and pepper.

When done, remove most of the solids and blend in a Vita-Mix or good blender, then return to pot. Check for salt and pepper and adjust if needed.

Stir in a couple of handful of shredded sharp cheddar cheese. When it's melted in, serve.

You could also saute some celery or leek in this one, as well. And add garlic and paprika of you like. This soup is better than the sum of it's parts!

 

[Rosalind]

Another dairy-free one for the lactose intolerant:

Microwave some potatoes. Maybe 2 1/2 pounds? 3 lbs.? Depends on the size of potatoes you have. Any kind are fine. Mash and set aside.

Saute 1 chopped onion in several tbsp. olive oil. Remove onion, set aside, leaving the oil in the pan. Put a similar amount of white flour in the pan--if you used, say, 1/4 c. olive oil, use about 1/4 c. flour. Stir with wooden spoon and cook till it starts to turn golden brown.

Put the onions back in, and sloooowly add about 3c. stock while whisking. Bring to a simmer, still stirring, for about 5-10 min. until slightly thickened. Add the mash, garlic to taste, bacon bits to taste, herbs to taste (parsley, chives, tarragon, any kind of herb blend really). If you want to add other stuff too, such as any other inconveniently abundant veggie in the garden (**coughcough**zucchini**cough**), now's the time. Simmer a while longer. Until done. Like, 10 minutes, or until a family member demands to know what is for dinner.

I make this for lactose-intolerant DH, and then drown my serving in cheese or buttermilk. Croutons are also nice.