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  #11 (permalink)  
Old 03-06-2002, 06:22 AM
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Potato Soup

This is a little different, but my family (even the kids!) love it:

Autumn Chowder

Cook 3 slices bacon til crisp, reserve grease. Remove bacon and add one chopped onion to grease, cook about 5-10 minutes. To cooked onion add crumbled bacon, 3 large chopped potatoes, 3 sliced carrots, two ribs sliced celery, and two cans chicken broth. Cook 20 minutes until veggies are tender. Add either frozen corn (to taste) or one can creamed corn (I'm not a big corn fan -- I prefer the creamed corn). Allow corn to heat, then add 3 cups milk. Mix 2 TB flour with 1 cup shredded cheddar. Let melt and serve. Delicious with corn bread!
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  #12 (permalink)  
Old 03-06-2002, 07:03 AM
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Autumn Chowder

DAWeitekamp, this recipe is very tempting! I lOVE rich tasting foods LOL
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  #13 (permalink)  
Old 03-06-2002, 08:45 PM
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I cant thank all of you enough !! ---thats me jumping up and down thanking you !!

Im going to print all of these out and make a decision with my sister tomorrow morning. I would love to try all of these, especially the baked potato soup....MMM !!! I want to try Cindys ( prac. kitchen) "different" soup too.

Thanks again to all of you. I really appreciate it !!

Ill let you know what the outcome is .
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  #14 (permalink)  
Old 08-03-2002, 04:25 PM
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Mason Jar's Baked Potato Soup

I made this, this past week...it was VERY yummy!

Mason Jar's Baked Potato Soup

Almost every popular restaurant has some version of Baked Potato Soup
on the menu. This one from the Mason Jar is typical, and is sure to
carry over to the new century.

3 large baking potatoes, baked
1/2 cup finely diced celery
3/4 cup each: finely diced carrots and onion
1/3 cup finely diced green onion
1 teaspoon each: white pepper, cracked black pepper, seasoned salt
and minced garlic
4 ounces bacon, diced
2 tablespoons olive oil
2 cups water
2 teaspoons chicken-seasoned stock base
2 2/3 cups whipping cream
12 ounces (3 cups) grated Swiss cheese
1 1/2 ounces (3 tablespoons) butter
1/3 cup all-purpose flour

Peel baked potatoes and cut into 1/2-inch chunks; set aside. In large
bowl, mix celery, carrots, onion, green onion, peppers, salt and
garlic; set aside. Place bacon in a Dutch oven and cook over medium-
high heat until brown.

Reduce heat to medium-low and add oil. When hot, add vegetable
mixture; sauté until vegetables are well-done. Add potato chunks and
cook until dark brown. Add water, chicken base and cream; stir
constantly 5 minutes. Fold in cheese until thoroughly blended.

Heat butter in saucepan over low heat; whisk in flour; cook,
stirring, until flour is lightly browned to make a roux. Add roux to
soup and stir until thoroughly blended. Reduce heat. Simmer, stirring
occasionally, 30 minutes. Makes 2 quarts or 6 servings.
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Old 01-24-2003, 10:54 AM
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Need White & Creamy Potatoe Soup recipe

;-) My daughter (14) loves her school's cream of potatoe soup. We need recipies that aren't dark or filled with alot of extras to try to duplicate or come close to the creamy white potatoe soup with celery bits she likes. Bacon, cheese or onions would be find but not much else. Can you help her ? She would like to eat it and maybe enter it in a 4-H cooking contest. Thanks in advance! Lisa
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  #16 (permalink)  
Old 01-25-2003, 06:46 AM
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This is my mom's potato soup and, despite trying many others, it's still my favorite. It's also very easy, cheap, and low-fat if you choose it to be. I think it's the all-time winner for "comfort food"!
I know this recipe sounds too simple to be any good, but try it before you decide. It will surprise you with its wonderful flavor!

Potatoes (1 lg per person) peeled and cut into 1" cubes
chopped onion, 1/4 cup per potato
chopped celery, 1/4 cup per potato (be sure to use the leaves!)

Put the above into a large saucepan and add enough water to not quite cover the vegetables. Cover and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Remove from the heat and, using a potato masher, mash the cooked vegetables to the desired consistency. DO NOT drain them first! I like to leave some small lumps, but if you want it really creamy you could puree using a blender or food processor. Add enough milk, half and half, or cream to bring the soup to your desired thickness. Add salt (it will take quite a bit) and pepper to taste and reheat, but do not boil. I like to serve with some chopped chives or chopped celery leaves sprinkled on top for garnish. If you want your soup to be non-fat, use skim milk. It will still be delicious and creamy tasting.
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Old 01-25-2003, 06:50 AM
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I don't use any recipe for my cream of potato soup but I have found that if right at the end of cooking your vegetables you add evaporated milk(I prefer Carnation) and 1/2 stick of butter it should be white and creamy.You will most likely need to make some kind of thickening to add...I just put some flour in a sealable container with enough cold water to cover the flour and then shake well(it should remove the lumps) and pour into the soup misture ...stirring while pouring.You may need to experiment several times to get your desired effect.I like to add a tiny bit of shredded carrot with the celery flakes sometimes or use a can of chicken broth to cook my potatoes in....mine NEVER comes out the same way twice .Good Luck in finding a way to make the soup your daughter loves.BTW...the cafeteria workers might be delighted to share their method of making the soup with you.
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Old 01-26-2003, 03:08 AM
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Potato soup

Hi, I have used this one for years and everyone who has ever had it loves it.
peel as many potatos as you think you want
cut into small squares and boil with a stalk of minced celery and onion to taste.
Make a white sauce with oil, flour, and milk (cook until thickened, but not too thick, just "heavy")
If you used a lot of water to boil the potatos pour some of it off and add the white sauce, if necessary add a little more milk to get the consistency you like in a soup, add salt and pepper to taste. Enjoy
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Old 01-27-2003, 06:05 AM
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chuckle Potato Soup

My family's favorite potato soup is fairly simple, but we really enjoy it.
I start with my large heavy roaster pan.
Put in one stick of margarine, slice a full bunch of celery, about 1/2 large onion chopped finely and about 5# of potatoes, peeled & diced in about 3/4" chunks. Add all that to your pan along with pepper, cover and cook on low-med heat, stirring as needed, until the potatoes are done. When the vegetables are done, add milk to cover and about 1# (or more if you like) of chunked velveeta cheese. Cook over low heat so the milk doesn't come to a boil or the soup will curdle. The cheese will melt beautifully and thicken the soup.
My husband likes me to stop there, but my children like the soup if I add frozen corn and 1 Johnsonville smoked sausage sliced very thinly and then let the soup simmer on low heat until the corn and sausage are hot.
Good luck with your recipe hunt!
Deb
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Old 01-28-2003, 06:08 AM
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Potato Soup Recipie

This is one my mom makes - very good, and very easy:

dice 4 - 8 potatoes - medium pot
can dice celery and onions also
add water just to cover them
cook at meduim heat until done
stir in a 16 oz container of sour cream
Salt and pepper to taste
Add noodles and simmer until they're done
I use the frozen reames noodles, they're most like home made.

I love this soup - its very creamy.

I like it the way it is, but you can also add a can of cheddar cheese soup, or a can of mushroom soup, bacon bits, or even a little ranch dressing mix to zest it up.

Last edited by Leigh; 01-28-2003 at 06:11 AM.
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