From mfortino2000@yahoo.com Thu Feb 13 10:25:01 2003 Date: Wed, 12 Feb 2003 13:04:33 +0000 (UTC) From: Meg Fortino Newsgroups: rec.food.recipes Subject: Potato Soup (6) Collection Followup-To: rec.food.cooking, rec.food.recipes Aroostook Potato Soup German Potato Soup Italian Potato Soup Potato Plus Soup Potato-Broccoli Soup With Prosciutto Spinach Potato Soup * Exported from MasterCook * Aroostook Potato Soup Recipe By :Maine Potato Board Serving Size : 4 Preparation Time :0:00 Categories : Carrot Celery Evaporated skim milk Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Potatoes -- diced 1 large Onion -- diced 3 Stalk Celery -- diced 1 large Carrot -- diced 1/2 Tsp Salt 12 Ozs Evaporated Skim Milk 2 Tbsps Butter Pepper -- to taste Place first 5 ingredients in a 4 quart saucepan. Cover with water & boil gently until carrots are soft. Do not drain - mash together so that you have a lumpy mush. Add milk, margarine and pepper. Cook until warmed through. Description: "Easy potato and carrot soup" Cuisine: "Quick" Source: "aboutproduce.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 6g Fat (22.9% calories from fat); 10g Protein; 37g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 463mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1 Non-Fat Milk; 1 Fat. German Potato Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cream Evaporated skim milk Ham Leeks Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Onion -- diced 1/4 cup Butter 3 Med Leeks -- sliced 2 Lbs Potatoes -- peeled and cubed 1 Ham Bones 1/4 Tsp Dried Thyme 6 cup Chicken Broth 1 cup Heavy Cream Salt and Pepper -- to taste Croutons In a 3-quart saucepan, saute onions in butter until golden brown. Add leeks, potatoes, ham bone, thyme, and chicken stock and bring to a boil. Cover and simmer until potatoes are very soft. Remove ham bone and discard. Cool potato/leek mixture slightly, then puree. Add cream. Cook 2-3 minutes and season to taste. Description: "Uses a hambone" Cuisine: "Germanic" Source: "Cooking With Mickey, Volume II" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 27g Fat (54.6% calories from fat); 13g Protein; 37g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 885mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat. Serving Ideas : Serve hot with croutons. Italian Potato Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Carrot Celery Potato Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup Potatoes -- diced and cooked 2 Med Onions -- chopped 2 Stalk Celery -- diced 3 Med Carrots -- cubed 1 1/2 Tbsps Flour 1/2 Tsp Salt 3 cup Milk 1 Tbsp Paprika 3 Tbsps Olive Oil Put onions, celery, carrots and olive oil in a large, heavy saucepan, and cook for 7 to 8 minutes. Stir in flour and salt, stirring to blend. Add milk slowly. Add potatoes and paprika. Simmer 4 to 6 minutes, until soup thickens. Description: "Potatoes, onions, celery, carrots, and olive oil" Source: "International Woman" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 17g Fat (43.3% calories from fat); 10g Protein; 40g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 400mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 3 Fat. Potato Plus Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cheese Frozen vegetables Microwave Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 Ozs Nonfat Chicken Broth 2 cup Mashed Potato Flakes 4 cup Skim Milk 1 Tsp Dried Parsley 3 cup Vegetables -- *see Note 2 ounces Shredded Lowfat Cheddar Cheese Pepper -- to taste Combine 2 cups water, bouillon, milk and parsley. Heat to simmer. Microwave vegetables in a covered dish until tender. Add potato flakes to simmering liquid. Stir in vegetables and cheese. Description: "Potato vegetable soup" Source: "Iowa State University extension service" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 2g Fat (5.8% calories from fat); 23g Protein; 33g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 665mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk. NOTES : California Mix that has broccoli, cauliflower, and carrots, or 3 cups fresh vegetable pieces Potato-Broccoli Soup With Prosciutto Recipe By :Sharon Sanders Serving Size : 6 Preparation Time :0:00 Categories : Broccoli Leeks Potato Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsps Olive Oil 4 Ozs Prosciutto -- thinly sliced and cut into 1/4" strips 1 1/2 Tbsps Garlic -- minced 2 Med Leeks -- sliced (white and Green Parts Only) 1 1/2 Tsps Sage 1 1/2 Tsps Thyme 2 Bay Leaves 1 1/2 Lbs Russet Potatoes -- peeled and cubed 1/2" 48 Ozs Chicken Broth 3 cup Water 1/2 Tsp Salt 1/2 Tsp Pepper 4 cup Broccoli Florets -- halved 1 1/2 Ozs Romano Cheese -- grated Heat oil in heavy large pot over medium-low heat. Add prosciutto and garlic. Cook 5 minutes, stirring occasionally, or until fat on prosciutto is melted. Add leeks, sage, thyme, and bay leaves. Increase heat to medium high. Cook and stir 5 minutes or until leeks soften. Add potatoes, broth, water, salt, and pepper. Simmer, then reduce heat to medium-low. Cover partially. Simmer 20 minutes or until potatoes are tender. With back of spoon, mash some potatoes against the bottom and sides of the pot to thicken broth. Add broccoli. Cook, uncovered, 2-3 minutes, or until broccoli is bright green. Remove and discard bay leaves. Sprinkle with cheese to serve. Description: "The rich flavor of prosciutto is key to this robust dish, inspired by rustic winter soups from the Italian Alps." Source: "Cooking Pleasures" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 12g Fat (36.8% calories from fat); 16g Protein; 29g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 1523mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. Suggested Wine: Chardonnay NOTES : If making ahead, wait to add the broccoli until just before serving. Spinach Potato Soup Recipe By :Suzanne Corbett Serving Size : 6 Preparation Time :0:00 Categories : Cream Evaporated skim milk Potato Soup Spinach Stock Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup Potatoes -- peeled and diced 1/2 cup Onions -- chopped 2 cup Chicken Stock 1 Tbsp Salt 1 Clove Garlic -- minced Pepper 10 Ozs Spinach -- frozen, thawed, and squeezed of excess moisture 1 1/2 cup Milk 1 1/2 cup Heavy Cream (can Substitute 1 Can Evaporated Skim Milk and Make up the Remainder With Regular Milk) 2 Tbsps Butter In a soup pot. combine the potatoes, onions, and stock over medium-high heat. Let simmer until the potatoes are very tender, almost soft. Add the salt, garlic, and pepper to taste. Puree the mixture. Stir in the spinach. Let the mixture simmer for several minutes. Stir in the milk, cream, and butter. Heat thoroughly. Garnish with parsley and paprika. Description: "Delicious potato soup with added spinach" Source: "James Beard Celebration" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 28g Fat (65.8% calories from fat); 7g Protein; 26g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1917mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 5 1/2 Fat. Serving Ideas : Especially comforting when served with good bread. NOTES : For a thinner soup, increase the amount of chicken stock to 1 cup. For a richer soup, use all heavy cream. For a rich, but less obscene soup, use 3 cup half and half. Meg -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.