From luckytrim@comcast.net Mon Jan 10 14:32:21 2005 Date: Sat, 8 Jan 2005 03:14:44 +0000 (UTC) From: Lucky Newsgroups: rec.food.recipes Subject: Potato Soups (9) Collection Followup-To: rec.food.cooking, rec.food.recipes Hungarian Potato Soup Jalapeno Potato Soup Potato Leek Soup in Bread Bowls Garlic-y Potato Leek Soup Curried Potato and Onion Soup Chunky Potato-Pepper Soup Sour Cream Potato Soup Tex-Mex Potato Soup Potato and Tomato Soup Hungarian Potato Soup The sour cream finish gives this vegetable soup a rich texture. Serves 4 2 Tablespoons Olive oil 1 medium Onion, diced 1 cup Mushrooms, sliced 2 tablespoons Flour 2 medium Potatoes, diced 3 cups Chicken broth 2 cups Water 1 teaspoon Paprika 2 teaspoons Dill weed 1/2 cup Sour cream Salt and pepper to taste Heat the oil in a soup pot. Add the onion and cook until soft. Add the mushrooms and cook for 2 minutes longer. Whisk in the flour and cook for 3 minutes. Add the potatoes, broth, water, paprika and dill. Bring to a boil, reduce the heat and simmer for 45 minutes (or until the potatoes are soft). Remove from the heat and whisk in the sour cream. Check the seasonings. Serve warm. Jalapeno Potato Soup 1 medium onion, chopped 5 lbs. russet potatoes, peeled and cubed 1 tsp. cumin a pinch of baking soda to prevent curdling 4 cup evaporated milk 1/4 cup butter 8 cup chicken broth 1/4 to 1/2 cup chopped pickled jalapeno peppers with juice salt and pepper to taste In stock pot, saute onions in butter or margarine until just tender. Add potatoes, chicken broth, and cumin. Cover and cook until potatoes are tender, about 20 to 30 minutes. Add jalapenos, soda and milk. Coarsely mash potatoes with masher. Stir well and taste for salt and pepper. Simmer 15 minutes. Garnish with sour cream and chopped green onions. Makes 10 to 12 servings. Potato Leek Soup in Bread Bowls 4 round loaves of white or sourdough bread -- unsliced 2 cloves garlic -- peeled and crushed 4 tablespoons olive oil The Soup 2 large potatoes -- peeled and diced 2 large leeks -- thinly sliced 4 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup heavy cream dash grated nutmeg 1 tablespoon dried parsley flakes Cut tops form bread about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls. In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender. Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with parsley. Garlic-y Potato Leek Soup 1 1/2 lb. Yukon gold potatoes, peeled and cut into 1/2 inch cubes 2 medium leeks, sliced 2 medium carrots, diced 2 cloves garlic, minced 1 carton (32 oz.) Swanson Chicken Broth or Natural Goodness Chicken Broth 1 cup light cream 1 cup packed fresh baby spinach Place potatoes, leeks, carrots, garlic and broth in saucepot. Heat to a boil. Cook over low heat 10 minutes or until vegetables are tender. Stir in cream and spinach. Heat through. Serves 6. Curried Potato and Onion Soup (Serves 6) 2 teaspoons olive oil 2 large garlic cloves, pressed or minced 2 medium onions, chopped 1-1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1-1/2 teaspoons curry powder, or to taste dash of black pepper 4-1/2 cups vegetable broth or bouillon 2 to 3 cups peeled and diced potatoes 3/4 cup plain soymilk salt to taste chopped fresh chives or cilantro for garnish In a large soup pot, saute the garlic and onion in the oil until transparent. Add spices and 1/4 cup broth; stir well and cook for 5 minutes. Add the potatoes and remaining broth. Simmer gently for 20 minutes, or until potatoes are soft. Puree in batches in a food processor or use a hand held blender and blend until smooth. If serving cold, refrigerate for at least 6 hours. Chunky Potato-Pepper Soup This colorful potato soup is a bit on the spicy side. If you prefer a milder flavor, reduce the ground red pepper to a dash. Source: Better Homes and Gardens 3 medium potatoes, cubed (2-1/4 cups) 2 cups vegetable or chicken broth 1 small green sweet pepper, chopped (1/2 cup) 1 small red sweet pepper, chopped (1/2 cup) 1 small yellow sweet pepper, chopped (1/2 cup) 1 small onion, chopped (1/3 cup) 1/4 cup margarine or butter 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 3 cups milk In a medium saucepan combine potatoes and vegetable or chicken broth. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender. Do not drain. Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter until tender but not brown. Stir in flour, salt, black pepper, and ground red pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in undrained potatoes. Heat through. To serve, ladle soup into individual bowls. Makes 4 servings. Sour Cream Potato Soup Serves 4-6 1/4 pound Bacon, diced 1 medium Onion, diced 2 stalks Celery, diced 2 Tablespoons Flour 3 cups Water 2 cups Chicken broth 4 large Potatoes, peeled and diced 1 1/2 cups Sour cream Salt and pepper to taste Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 30-40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Adjust seasonings. Serve warm. Re-heat any leftover slowly! TEX-MEX POTATO SOUP 2 large potatoes, peeled and cubed 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 2 tablespoons butter or margarine 4 ounces ham, diced in 1/2 inch cubes 1 tablespoon mild green chilies, chopped 1/4 teaspoon ground white pepper 1/8 teaspoon cayenne 14 ounces chicken broth 1 egg yolk, slightly beaten 1/4 cup heavy cream 1/2 cup cheddar cheese, shredded Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve. In a skillet, sauté onion, green and red pepper in butter for 10 minutes or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve. Combine the potatoes and chicken broth in the container of a blender. Cover, and whirl until smooth. Add to the sautéed vegetable mixture. Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese. Potato And Tomato Soup 15g butter 1 large onion, chopped 1 clove garlic, crushed 500g medium tomatoes, sliced 460g potatoes, peeled and sliced 2 Tbsp spring onions 1 Tbsp tomato paste 1 tsp finely grated lemon rind 1/2 tsp thyme leaves 1 bay leaf 1 litre chicken stock freshly ground pepper sour cream to serve Heat the butter in a large pan; add onion and garlic. Cook over medium heat until onion is soft. Add the remaining ingredients, except pepper and sour cream. Bring to the boil, reduce heat and simmer uncovered, for about 20 minutes, or until the potato is tender. Remove from heat; discard the bay leaf. Allow to cool. Place mixture in a processor. Whizz about 30 seconds or until smooth. Return to the pan, season with pepper to taste; heat through. Serve topped with a little sour cream. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. 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