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www.goodeatsfanpage.com • View topic - Potato Soup

Potato Soup

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Potato Soup

Postby sadiedog » Mon Jan 18, 2010 10:32 pm

Potato Soup

4 cups of russet potatoes - diced
1 onion - diced
1 carrot - diced
2 cloves of garlic - diced
3 Tbs oil (I used bacon drippings, but you could use vegetable oil to keep it vegetarian)
2 quarts chicken stock
3 Tbs flour
1/4 to 1/2 cup of milk
Salt & Pepper to taste

- Place oil in a Dutch oven set to medium heat. Add onion, carrot and garlic, season with salt & pepper and cook until soft, about 10 minutes.
- Add flour and cook for about 2 or 3 minutes to cook out the raw taste.
- Add all the chicken stock and the potatoes. Cook for 30 minutes or until the potatoes have cooked through.
- You can leave it chunky or either blend it or take a stick blender to the mix and puree until smooth. The soup will be quite thick.
- Add the milk until you reach the consistency you are looking for. Bring the soup back up to a simmer then serve.
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Re: Potato Soup

Postby roCkyRoaD » Tue Sep 28, 2010 3:05 am

thanks for sharing your recipe..

hmmm i would be grateful if you would try mine too..

here it is...

Ingredients:
2 lbs. of potatoes
½ stick of celery or the outer stalks of a head of celery, saving the heart for table use
1 large Spanish onion
1 pint of milk
1 oz. of butter
a heaped up tablespoonful of finely chopped parsley
pepper and salt to taste

How to cook Potato Soup
1. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft.
2. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

:wink:
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