Boil about 6 large potatoes.
In a skillet place about 2 Tbsp. of margarine or butter with some chopped onion and chopped celery and saute until tender. Then you add about 1/2 cup of flour to this and stir, salt and Pepper to taste. Immediately add 1 cup milk and 1 cup chicken broth. Continue to stir this on heat until bubbly. Add this mixture to the potatoes and continue to heat on low to medium heat. Last, add 1 tsp of dried mustard and 1 tsp of Worcestershire sauce and continue to cook until bubbly. Serve this up with grilled cheese sandwiches or buttered toast and enjoy!
Here's one that my family grew up on and comes home asking for more:
Peel 10-12 medium -to- large sized potatoes and cut into large chunks. Place potatoes in at least 2-3 quarts water and boil. Make sure the potatoes are covered with water and has at least 2-3 inches of water over the top of the potatoes. This depends on how much soup you will need. Add to boiling potatoes, about 2 Tbsp. (real) butter, 1 Tbsp. onion powder, 1 1/2 Tbsp. celery salt, 1 tsp. salt and pepper to taste. When tender enough to stick a fork through, remove half of the potatoes from water and place in large bowl. Leave other potatoes in pan and turn heat to low. Mix potatoes in bowl with about 1 tsp. butter, 1/4 cup corn meal and salt and pepper to taste. Mix till creamy, but not thin. Return to pan with other potatoes and water. Return to a simmering boil. Add 1 cup (2% or whole) milk and return to a boil. Stir often. Continue to simmer, will thicken as it cooks so watch carefully.
I always add fresh parsley (chopped) and chives (after adding milk), before serving, I add bacon bits and place shredded cheddar cheese...sharp....on the table for those who like cheese. Some in my family have not acquired the taste for cheese. I add different spices at times, depending on which part of the family comes home. Also, my husband loves for me to add sliced flour tortilla shells. Once added to the boiling soup after adding milk, they turn into dumplings while cooking. I also use these in my chicken-n-dumplings instead of making my own dumplings, for a quicker version. Really good. Hope you enjoy. (05/03/2005)
By darlin daisy
This is my favorite soup for those soon to come crisp, autumn days. I usually double the recipe when I make it, it takes a good part of an hour to make. Make sure you use baked potatoes, as the taste is not the same if you do not.
In one pan in the tablespoon of butter, saute the bacon, onion, garlic, and seasonings; a nonstick frying pan works best for this step.
To make the white sauce; in a 2 quart saucepan over low heat stir the two tablespoons of butter and flour until bubbling brown. Remove from heat and gradually add milk, stirring until smooth after each addition. (A wire whisk used slowly works best for this.) Return to medium heat stirring constantly and bring to boil.
To the white sauce mixture add potatoes, celery, and bacon mix. Cover and simmer 5 - 7 minutes. Stir and serve, topping with grated cheddar cheese if desired.
I've had great luck with the potato cheese soup recipe in "Desperation Dinners" by Beverly Mills and Alicia Ross. (Check your library and remember to ask about inter-library loans.) (05/05/2005)
Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese
Melt butter in a large pot and add onion and celery. Cook for 10 minutes over med. heat, stir. Stir in one cup of water, cover and simmer about 10 minutes more. Add potatoes and 2 more cups of water, cover and cook 10 minutes . Stir in milk, cover and cook until potatoes are tender, about 10 minutes. Add salt and pepper; sprinkle paprika on top...add a sprig of parsley.
2 medium potatoes, pared and diced
2 slices onion
1 teaspoon salt
1 cup hot milk
dash of pepper
1 stalk celery, finely sliced
1/3 cup water
Combine the potatoes, onion and salt in a medium saucepan. Add boiling water (this can be done in the microwave). Cover and simmer until potatoes are tender. Do not drain. Mash potatoes with a fork. Add milk, pepper and celery. More milk may be added if the soup is too thick.
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.
Place potatoes in water. Add onions, bacon and celery. Cook until tender. Salt and pepper to taste. Remove celery, add Worcestershire sauce and milk. Heat but do not boil. Makes 6 to 8 servings.
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
POTATO SOUP WITH HAM
Dice potatoes and onions; boil in water until done. Drain off water and save. Add butter to potatoes and onions until butter melts. Add flour, ham and parsley; stir lightly. Pour in 4 cups of potato water and then milk. Turn heat up to medium and stir until soup thickens, about 5 minutes. Add salt to taste. (05/13/2005)
If you like a thick, hearty soup, this is a great recipe! It's quick and easy too!
In large saucepan, fry bacon until crisp. Set bacon aside. Pour off all but 3 Tbsp. fat. Add onion and brown. Add potatoes and water. Cook covered 15 minutes or until potatoes are tender. Watch carefully so all water doesn't evaporate; add more water if necessary. Stir in salt, soup and milk. Heat but DO NOT boil. Add more milk or water if you want a thinner soup. Garnish with crumbled bacon and parsley. Serves 6.
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