Recipe: Potato Soup Recipes

Hi Aubry:
There are almost no rules when making potatoe soup. You can add and subtract ingredients according to your likes and dislikes.
Here are a few basic recipes you might use as a guideline.
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Potato Soup (Cream Style)
4 Lg Potatoes -- peel & dice
1 Onion -- diced
3 Stalks Celery or bok choy-- diced
2 C Water or broth
1/2 Tsp Dill Weed
1/2 Tsp Mrs. Dash -- or substitute
2 Tbsp Chives -- chopped
1 C Nonfat Milk -- or substitute
3 tbsp Flour
Place potatoes, onion, celery and water in a lg saucepan.
Add dill weed, Mrs. Dash and chives; simmer until potatoes are tender,
about 30 min.
Place milk and flour in a pint jar.
Shake vigorously to mix thoroughly.
Add to potato mixture; simmer 5 - 10 min, or until thickened.
VARIATIONS:
Add 1/4 ts ground pepper, 1 ts basil leaves and/or 1/2 ts garlic powder in
addition to or instead of other herbs. Blend part of soup mixture in
blender if desired, to thicken soup.

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Potato Soup
6 to 8 Med Potatoes
6 C Water
1 Tbsp Onion Powder
or 1 medium onion chopped
1/8 Tsp Garlic Powder
1 Bay Leaf
1 Stalk Celery or bok choy-- diced
1 Tsp Salt -- optional
1/8 Tsp Pepper
1/8 tsp Dill Weed
dash Paprika
1 tsp Parsley -- dried
2 tbsp Flour
1/2 C Water
Place potatoes and 6 C water in large saucepan.
Add all seasonings.
Cook until very tender.
Remove 1/3 to 1/2 potatoes to a bowl and mash well.
Remove bay leaf and discard.
Return mashed potatoes to saucepan.
Heat and thicken with flour that has been mixed with 1/2 C water in a
covered jar, stirring constantly, until soup is desired consistency.

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PREP TIME: 15 min.
COOKING TIME: 45 min.
SERVES: 6 - 8__________________________________________
Potato Chowder
4 C Potatoes -- peel & dice
1/2 C Onion -- finely chopped
1 C Carrot -- grated
1 Tsp Salt -- optional
1/4 Tsp Pepper
1 Tbsp Dried Parsley -- flakes
4 Tsp Chicken Bouillon -- low sodium, instant,
-- vegetarian
6 C Skim Milk
1/2 C Flour, All-Purpose
Paprika -- sprinkle
In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper,
parsley flakes and bouillon.
Add enough water to just cover veggies; cook until veggies are tender,
about 15 - 20 min.
Do not drain.
Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk.
Stir until blended.
Simmer for 15 min on low heat and thicken.
Garnish with paprika.

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Irish Green Potato Soup

Makes 10 servings:
4 cups peeled, cubed potatoes (about 4 medium)
3 cups thinly sliced leeks or onions
3 cloves garlic
2 qts. water
1 large head broccoli, divided into florets (about 2 cups), or 1 large
bunch spinach, washed and stems removed
1 tablespoon salt
1/4 teaspoon ground white pepper
4 to 6 tablespoons evaporated skim milk
2 cups nonfat plain yogurt, drained, optional garnish
In a large pot, combine potatoes, leeks, garlic, the water, broccoli,
salt and pepper. Bring to a boil; cover and reduce the heat to simmer.
Cook until vegetables are tender, 20 to 25 minutes. Puree in batches in
blender or food processor. Stir in evaporated skim milk. heat but do not
boil.
Ladle into bowls, garnishing with drained yogurt, if desired; serve at
once.
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Golden Potato Onion Soup
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6 potatoes (red or white, peeling optional)
2 stalks celery
1 large carrot, or 2 small ones
2 yellow onions
1/3 - 1/2 cup tamari soy sauce
1 tsp. dill
1/2 tsp. rosemary
3/4 tsp. summer savory
3/4 tsp. garlic powder
1/2 cup nutritional yeast
7 cups water
Cut carrots into thin disks, chop celery, and slice onions thinly. In
a large soup pot, combine carrots, celery, onions, 1 cup water,
tamari, and spices. Saute until onions are translucent, and
vegetables are soft, about 10-15 minutes. Dice potatoes into small
pieces, and add to the pot, along with the rest of the water and
nutritional yeast. Bring to a boil and simmer until potatoes are
soft, approximately 10-12 minutes.
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Garden Garlic and New Potato Soup
Soup:
2 heads garlic, peeled (fresh or dried)
1 lb. new potatoes (can also use regular potatoes)
2 branches thyme
1 bay leaf
2 T chopped parsley
salt (to taste)
1.5 quarts water
Garnish:
sprigs of basil, dill, or lovage for garnish
pepper
Thinly slice the cloves of garlic from the two heads
Quarter the potatoes, and slice the quarters into 1/4" slices.
Put all the soup ingredients into a pot, and bring to a boil. Simmer
for 45 minutes, or until potatoes are cooked.
Adjust the seasonings (you may have to add salt), and smash some of the
potatoes against the side of the pot with a spoon if you want thicker
broth.
Serve garnished with basil (or whichever herb you've chosen) and lots
of pepper.
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Corn & Potato Chowder
2 C coarsely chopped onions (preferably red)
4+ C boiling veg. stock
1 lb thin-skinned potatoes, peeled and cut into 1/2" dice
1 large red bell pepper, seeded and diced
4 C fresh or frozen (defrosted) corn kernels
2 t fresh or 1/2 t dried thyme
Heat some stock in the cooker. Cook the onions over medium-high heat,
stirring frequently, for 1 minute. Add the rest of the stock,
potatoes, red bell pepper, 1 C of corn, and thyme. (if you are using
fresh corn, add the cobs too for more sweetness.)
Lock the lid in place. Over high heat, bring to high pressure. Lower
the heat just enough to maintain high pressure and cook for 4 minutes.
Reduce the pressure with a quick-release method. Remove the lid,
tilting it away from you to allow any excess steam to escape.
Remove the corn cobs (if used). With a slotted spoon, put about 2 C
cooked veggies into a food processor and puree them w/2 more C of the
corn. (I just dumped the 2C corn into the cooker and used one of
those hand-held blenders right in there to puree things together until
it looked nice.) Stir the puree back into the soup together with the
remaining C of uncooked corn. Add salt and pepper and simmer until
the just-added corn is tender, 2-3 minutes.