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Glenda...Potato Soup Recipe Request

17 years ago

Glenda,

Hi, don't you have a to die for potato soup? I thought I read that in an old post. If so I would love to have it if you'd share it. My neighbor is going on vacation and just gave me two quarts of half and half, plus other things. Need to do something with this half n half. Thanks.

Sapphires

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Comments (5)

jessyf
17 years ago
Anything goes great with 1/2 and 1/2! Mmmmm salmon chowder....
becky_ca
17 years ago
Here's a couple for you - my family in particular loves the one with sausage.

Becky

* Exported from MasterCook *

Sausage & Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided

1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.

2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)
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* Exported from MasterCook *

Leek and Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups potatoes -- peeled and sliced
1 1/2 cups leeks, white and light green parts only -- sliced
3 cups chicken stock
salt to taste
1/2 cup heavy cream
1 tablespoon chives -- minced
salt and white pepper -- to taste

Simmer the potatoes and leeks in the chicken stock with the salt, partially covered, for 40 to 50 minutes until they are tender. Puree the soup in an electric blender. Stir in the cream. Season to taste. Serve in hot soup cups and garnish with minced chives.

Source:
"Michael Salinger - SRJC Instructor"

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glenda_al
17 years ago
This has been a family favorite from my early 60's Good House Keeping cookbook.
So good!

Cream Potato Soup
6 bacon slices
1 cup chopped onion
2 cups cubed potatoes
1 cup water ** U could use chicken stock, but I haven't
2 cans undiluted condensed cream of chicken soup
2 soup cans of milk (use half and half)
salt to taste
parsley for topping ** not necessary
In large saucepan, cook bacon until crisp, set aside.
Pour off all but 3 Tbl bacon fat from saucepan.
Add onions, brown a bit.
Add potatoes, water/chicken stock
Cook uncovered 15 minutes or until potatoes are tender.
Blend in soup, milk, salt.
Heat, but do not boil.
Serve garnished with crumbled bacon, parsley **optional and grated cheese.

Not fancy, but just good ole down home cooking.
doucanoe
17 years ago
Here is another T&T. No reason you couldn't sun half-n-half for the milk.

Baked Potato Soup
All the flavors of a loaded baked potato come together in this rich, creamy soup.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400Â°.
Pierce potatoes with a fork; bake at 400Â° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Yield: 8 servings

Cooking Light, OCTOBER 2002

Linda
sapphires
Original Author
17 years ago
Thank you all very much. Yum!
Sapphires

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