Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.have you a recipe for potato soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(have you a recipe for potato soup?),it will help you,my kids.
Answers:
4 cups cooked cubed potatoes
1 1/4 cup water
2tsp chicken bullion
1 cup sliced celery, or a couple dashes celery seed
1/2 cup chopped carrot
1/2 cup chopped onion
2 tbsp parsley
3 1/2 cups milk
3 tbsp flour
1/2 cup milk
2 tbsp butter
4 to 6 oz processed cheese, like velveeta, cubed
in large saucepan combine first 7 ingredients, bring to a boil, reduce heat. cover and simmer about 15 to 20 minutes. add 3 1/2 cups milk, heat until hot. blend flour with 1/2 cup milk, stir into soup stirring constantly until thick and bubbly, add cheese and stir until melted, and butter and serve.
this is the way my mom made it, and it is really good.
Other Answers:
yes
potatoes
celery
milk
water
pepper
salt
chicken broth
Ingredients:
5 medium baking potatoes
1 cup sweet onions -- chopped
2/3 cup all-purpose flour
6 cups chicken broth
2 cups half and half
1/4 cup fresh parsley -- chopped
1 1/2 teaspoon garlic -- minced
1 1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
1 3/4 cup shredded cheddar cheese -- divided
1 cup green onions, sliced -- divided
1/4 cup fresh parsley -- chopped
Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook onion in a little olive oil, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.
This recipe for America`s Best Baked Potato Soup serves/makes 12.
Hope you like this! You can add bacon (cook 8 stips before cooking onion and sautee onion in bacon drippings instead of oil) if you want to. It adds more flavor, but also fat and hormones, so I don't usually use it.
Source(s):
www.cdkitchen.com
this should serve 4 persons
5 Medium sized potatoes- peeled and brought to a boil until soft enough to put a knife into.
2 shallots- diced & saute'd in a pan with a touch of butter until transparent.
drain the potatoes and add to the shallots. season well with salt and pepper. At this point you could add a litre of warmed milk or 5ooml warm milk with the same amount of cream or if staying healthy try to use a litre of either chicken or vegetable broth. Bring to a simmer & then using a hand held electric mixer puree the soup to the consistency required. Depending on your own taste, finally taste for seasoning & serve warm with walnut bread.
Machine Shed Baked Potato Soup & Bread Bowl
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!
go to allrecipes.com
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.have you a recipe for potato soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(have you a recipe for potato soup?),it will help you,my kids.
Answers:
4 cups cooked cubed potatoes
1 1/4 cup water
2tsp chicken bullion
1 cup sliced celery, or a couple dashes celery seed
1/2 cup chopped carrot
1/2 cup chopped onion
2 tbsp parsley
3 1/2 cups milk
3 tbsp flour
1/2 cup milk
2 tbsp butter
4 to 6 oz processed cheese, like velveeta, cubed
in large saucepan combine first 7 ingredients, bring to a boil, reduce heat. cover and simmer about 15 to 20 minutes. add 3 1/2 cups milk, heat until hot. blend flour with 1/2 cup milk, stir into soup stirring constantly until thick and bubbly, add cheese and stir until melted, and butter and serve.
this is the way my mom made it, and it is really good.
Other Answers:
yes
potatoes
celery
milk
water
pepper
salt
chicken broth
Ingredients:
5 medium baking potatoes
1 cup sweet onions -- chopped
2/3 cup all-purpose flour
6 cups chicken broth
2 cups half and half
1/4 cup fresh parsley -- chopped
1 1/2 teaspoon garlic -- minced
1 1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
1 3/4 cup shredded cheddar cheese -- divided
1 cup green onions, sliced -- divided
1/4 cup fresh parsley -- chopped
Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook onion in a little olive oil, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.
This recipe for America`s Best Baked Potato Soup serves/makes 12.
Hope you like this! You can add bacon (cook 8 stips before cooking onion and sautee onion in bacon drippings instead of oil) if you want to. It adds more flavor, but also fat and hormones, so I don't usually use it.
Source(s):
www.cdkitchen.com
this should serve 4 persons
5 Medium sized potatoes- peeled and brought to a boil until soft enough to put a knife into.
2 shallots- diced & saute'd in a pan with a touch of butter until transparent.
drain the potatoes and add to the shallots. season well with salt and pepper. At this point you could add a litre of warmed milk or 5ooml warm milk with the same amount of cream or if staying healthy try to use a litre of either chicken or vegetable broth. Bring to a simmer & then using a hand held electric mixer puree the soup to the consistency required. Depending on your own taste, finally taste for seasoning & serve warm with walnut bread.
Machine Shed Baked Potato Soup & Bread Bowl
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!
go to allrecipes.com
correctness,It's Non-profit and only for informational purposes.
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