Looking for good Potato Soup recipes & Goulash Recipes .

[grnbaypackerfan]

Anyone got any of the following recipes you could share??
Looking for good Recipes for ....Potato Soup & Goulash Recipes???

[chefphronc]

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.

[Margie2]

This is our favorite Goulash Recipe, but I only have general directions, not specific amounts. Also we have to eat mild foods but you could spice it up with more onions, garlic, or chili powder.

1 pound hamburger
Dried onion flakes or fresh onions
Chili powder
Salt and pepper

Cook this in a skillet on the stove. We prefer to use cast iron and I like regular hamburger better so it has some grease to add flavor.

Meanwhile in a medium saucepan, bring water to a boil. Add macaroni (maybe a couple of cups for a pound of hamburger). Cook until done.

Add macaroni to hamburger. Add 1-2 pints of tomato juice and some catsup. You could also add some canned tomatoes if you like. Cook until it is at the right thickness.

Sprinkle with a little sugar to cut the acid a bit. Better if left on stove for 30 minutes or so to absorb the flavors. I used to add chili powder before I let it set.

[pmuhlhan]

8 Baking Potatoes - Peeled and Cubed in one inch increments
1-1/2 Pounds of Thick Bacon - Diced
2 or 3 Large Vidalia Onions - Diced
6 Carrots - Peeled and sliced in half inch increments
3 tsp. of Chicken Base or 4 Chicken Bouillion Cubes
Pinch of Saffron
4 cups of Milk

Place potatoes in a large stock pot. Add enough water to just cover potatoes. Add Chicken Base or Bouillion Cubes and Saffron. Bring to broil and reduce heat to medium.

Fry bacon until very crispy. Drain on paper towel. Discard all but 1-2 Tablespoons of grease. Add onions and saute until translucent. Set aside.

As potatoes start to soften a bit, add carrots. Continue cooking until potatoes break down and you have a semi-thick consistency. Note: Once the potatoes start to break down, stir the bottom frequently. You will end up with some chunks of potatoes...that's good.

Add onions, bacon and milk to pot. Keep on medium heat, stirring frequently. Cook 'til heated. Note: you can add enough milk to achieve the consistency you like. As the soup sits, it will thicken quite a bit.

Salt and pepper to taste.

[pmuhlhan]

Hungarian Goulash

2 lbs. beef for stew, cut into 1" cubes
2 medium onions, chopped
1 green pepper; 1 red pepper - diced
4 gloves of garlic, finely chopped
1/4 C shortening
1/2 tsp. dry mustard
3 Tbsp. packed dark brown sugar
1 Tbsp. paprika (sweet Hungarian paprika is better than Spanish, if available)
1/4 tsp. cayenne pepper
1 tsp salt
3/4 C catsup
3 Tbsp. Worshestershire sauce
2 tsp. cider vinegar
1 tsp. beef base or one bouillon cube
1 C water

1/2 C cold water
3 Tbsp. flour

8 oz. uncooked noodles (wide or extra-wide preferred)

Combine mustard, brown sugar, paprika, cayenne pepper and salt in a small bowl. Add catsup, Worchestershire and vinegar, and set aside.

In a large skillet or Dutch oven, brown meat in shortening. Remove meat from pan and saute onions and peppers in remaining shortening until onions are translucent. Return meat to pan, add garlic and briefly saute together (3-5 mins.).

Add water, seasoning mixture and bouillon or beef base to meat and vergetables. Stir together well. Bring to a boil, cover and reduce heat to a slow simmer. Cook over low heat for 2-1/2 hours, stirring occasionally, until meat is very tender.

Blend together flour and cold water. Slowly add to meat mixture, stirring gently to combine. Continue stirring until mixture thickens. Stir and cook for a couple minutes more.

Prepare boiled noodles in salted water according to package instructions. When tender, drain well.

Serve goulash mixture over cooked noodles.

THIS IS A GREAT RECIPE. Enjoy!!!

[uspatriot]

Potato Soup
This is one of our favorite soup recipes in our family.
6 medium potatoes, peeled and sliced
2 carrots diced small
2 celery stalks, diced small
Garlic powder, salt and pepper to taste
Boil these in water for about 20 min. until soft. Drain, reserving liquid.

1/4 cup butter or margarine
1/4 cup flour
3 cups milk (I use skim and it works fine and has less calories!)
Melt butter, stir in flour, whisk in milk. Cook over medium heat, stirring until thickened.

2 cups cheddar cheese
2 Tbsp. bacon drippings
Add about 2 cups of cheddar cheese and the bacon drippings to the white sauce and stir until melted.

Add vegetables to sauce mixture and mash. I use a potato masher since we don't like big chunks but you could leave it chunky if you like it that way.
Use the reserved liquid to get it to the consistency you want.

Top with extra cheese and crumbled bacon.

[jlmiller51]

This is my favorite potato soup recipe:

Panera Bread's Cream Cheese Potato Soup-copycat

2 cans chicken broth
4 c. potatoes, peeled and diced
1/4 c. onion, chopped
1/2 tsp. seasoned salt
1/4 tsp.white pepper
1/4 tsp. cayenne pepper
8 oz. cream cheese, cut into chunks

Combine broth, potatoes, onion and spices. Boil on medium heat until potatoes are tender. Smaah some of the potatoes to release their starchfor thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently until cheese melts.

This is quite rich and wonderfully delicious!! Enjoy!!

[Lori Jo]

1 lb ground beef
2 cups cubed, peeled potatoes
½ cup celery
1/4 cup onion
2 T chopped green pepper, optional
1 T instant beef bouillon granules
2 ½ cups milk
3 T flour
1 cup shredded cheddar cheese

In saucepan, cook ground beef until browned.
Drain off the fat.
Stir in potatoes, celery, onion, green pepper, bouillon granules, 1 ½ cups water & ½ t salt.

Cover; cook 15-20 min or until vegetables are tender.
Combine ½ cup of the milk and the flour; stir into meat mixture.
Then add the remaining milk.
Cook and stir until thick and bubbly.
Add the cheese; heat and stir until the cheese is melted.
Garnish individual servings with additional shredded cheese if desired.

Makes 6-8 servings.

[cookinmaven]

I think I read somewhere that it is the quality of the paprika, as well as it's origin, that makes or breaks the dish. Authentic sweet Hungarian paprika is preferable.

Hungarian Goulash

First, let me set the record straight - there is no such thing as 'the original Hungarian goulash' - in the same way as there's no such thing as 'the original French wine'. Basically, there are almost as many variations of the dish as there are grandmothers in Hungary.


Here is a classic recipe from my daughters favorite Nagymama (Grandma) and Nagyneni Betty (Aunt Betty)



1lb beef chuck (cubed)

1lb pork (cubed) – optional – 2lbs for all beef

1 large onion – finally chopped

2 tbsp of oil

1 tsp Hungarian sweet paprika – more to taste

½ lg tomato – peeled and diced

¼ green pepper - diced

1 tsp ground caraway seeds

3 medium carrots, sliced or 2 cups baby carrots

4 stalks celery, sliced

4 medium potatoes or 2 large potatoes

1 qt water

Salt & pepper to taste



Wash, clean and cube the meat. Fry the finely chopped onion in oil until transparent.

Remove the pot from the heat and sprinkle with paprika, add beef, & salt and pepper, and a pinch of caraway let meat simmer in its own juices for 1 hour.

Add Pork to beef and mix well let meat simmer together for an additional hour

Add carrots, celery, caraway seed, potatoes, and water. Simmer for 30-45 minutes until veggies are fork tender.



Veggies turn out the best if you cook them in stages

1st – Carrots 15 minutes

2nd – Celery 15 minutes

3rd – Potatoes – 15 minutes – Then all you need to do is the Egg dumpling! J



Egg dumpling batter: 1 egg, ½ Cup flour

Add flour to the beaten egg and salt

Mix well and let stand for 10 minutes. Put dough on plate and separate into strips with a knife. Drop about a bean size piece at a time into the goulash. Simmer for a few minutes and when dumplings rise to the surface it is done!

Serving suggestion: Serve with a nice Rye or Hard dinner roll to get all the juices!

Goulash is a spicy dish, originally from Hungary. Its name comes from Hungarian gulyás, the word for a stockman or herdsman ("gulya" means a herd of animals, usually cows).

The Gulyas would enjoy their Goulash with Red Wine as well.

American's changed the recipe of goulash in the early twentieth century

In the United States various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the original. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine



Courtesy of:

Joseff “YoChef” VanHorn
General Manager
Celebration! Banquets LLC.

[cookinmaven]

Credit for this recipe goes to Leann Ely. It's unusual and good.

Double Potato Soup
Serves 6

2 sweet potatoes -- peeled and cubed
2 russet potatoes -- peeled and cubed
2 onions -- chopped
3 cloves garlic -- pressed
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 cans chicken broth or vegetable broth
2 cups half and half (half milk, half cream)
salt and pepper -- to taste
1 tablespoon olive oil

In a soup pot, heat olive oil over medium high heat. Add onion and cook till translucent. Add sweet potatoes, potatoes and garlic and cook another two minutes. Add the chicken broth, thyme and cayenne pepper and bring to a boil. Reduce heat and simmer covered until the potatoes are tender; about 10 to 15 minutes.

Use a potato masher and squish the lumps in the soup as best you can. This soup is better not processed in a blender as it is heartier this way, however, if you prefer it smoother, go ahead and blend away. Just remember to process it in batches or it'll get all over the ceiling.

Heat soup to a simmer, salt and pepper to taste and add half and half and warm till hot, but don't boil or it will break.

Per Serving: 220 Calories; 12g Fat (49.2% calories from fat); 6g Protein; 23g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

[foodlover007]

Thanks ChefPhronc!

[Nyniane]

I love this potato soup!

2 baked potatoes (reality check: frozen potato cubes work just as well. About 4 cups worth)
3 tablespoons margarine
1 medium chopped white onion
8 oz diced ham (optional)
2 tablespoons all-purpose flour
4 cups chicken stock
1/4 cup cornstarch
1 1/2 cups instant mashed
potato flakes
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
2 cups half-and-half (fat free can be substituted with no loss)
1/2 cup shredded Cheddar cheese (garnish)
8 ounces bacon - cooked and crumbled (garnish if you don't add ham)
2 green onions, chopped (garnish)

Melt the butter and sautee the onion until clear. Add flour to make a roux. Pour in chicken stock. Add cornstarch and spices. Let come to boil. Add potato flakes, potatoes (and ham), and half and half. Simmer for at least 15 min. Serve topped with cheese, bacon, and green onion.