Potato Soup Recipes
Here are a couple of potato soup recipes for you to try.
The first one I came upwith by combining a couple of different recipes.
It's my favorite, how ever I may be biased. Not sure if I've posted this recipe here before, however it's available at my website as well.
The second is a copycat recipe from Bennigan's Restaurant which I've
posted here in the past.
I'll look through my collection of recipe's for a good goulash and post it
soon.
Potato, Ham and Corn Chowder
3 lbs of potatoes cubed into bite size pieces
1 lb of cooked ham diced
1 bunch of scallions including greens sliced
2 carrots shredded
2 stalks of celery chopped
1/2 green pepper chopped
5 chicken bouillon cubes
5 cups of water
1 1/2 tsp of salt
1/2 tsp pepper
1 tbls mrs dashes original seasoning
1 clove of garlic minced
1 cup of frozen corn kernals
1 12 oz can of evaporated milk
Prepare vegetables and place in crockpot. add bouillon cubes water and seasonings. Cover and cook 6 to 8 hours on low. 2 hours before serving add evaporated milk and mash potatoes lightly. Ladle into bowls and serve with warm french bread.
Bennigan's Ultimate Baked Potato Soup
This makes either 8 cup servings or 4 main dish servings.
Ingredients:
3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions
Preparation:
1. Heat oven to 400°F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
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