Anyone got any of the following recipes you could share??
Looking for good Recipes for …Potato Soup & Goulash Recipes???
Anyone got any of the following recipes you could share??
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
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.
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
- Heat oven to 400Â°F.
- Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
- 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.
- Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
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
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.
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.
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!!!
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.
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!!
1 lb ground beef
2 cups cubed, peeled potatoes
Â½ cup celery
1/4 cup onion
2 T chopped green pepper, optional
1 T instant beef bouillon granules
2 Â½ 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 Â½ cups water & Â½ t salt.
Cover; cook 15-20 min or until vegetables are tender.
Combine Â½ 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.
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.
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
Joseff “YoChef” VanHorn
Celebration! Banquets LLC.
Credit for this recipe goes to Leann Ely. It’s unusual and good.
Double Potato Soup
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.
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
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.
Cream of Potato & Cheddar Cheese Soup
6 cups peeled, cubed, Yukon Gold Potatoes
1 cup diced red onion
1/2 cup diced celery (1 large stalk of celery)
1 (14 ounce) can chicken broth
1 (14 ounce) can low sodium chicken broth
1 (10.5 ounce) can cream of celery soup
1 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 cup half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
cheese garlic croutons, to garnish the soup (optional)
Add both cans of chicken broth to one 3-1/2 quart size crock-pot.
Add the garlic powder and white pepper as well.
Then add the onion, celery, and potatoes.
Stir in the cream of celery soup.
Cover the crock-pot.
Cook on high for 3 hours, or 3 hrs. & 15 mins.,
until the potatoes are cooked through.
Once the potatoes are cooked, add the half-and-half cream, and stir.
Then add the 1-1/2 cups of the shredded cheese, and stir.
Cover the crock-pot, and let set until the cheese melts.
Once the cheese has melted, stir the soup.
Serve soup garnished with the cheese garlic flavored croutons, if desired.
This soup makes: 6 servings
4 cups cubed peeled potatoes
1/2 cup chopped carrots
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
1/2 tablespoon dried parsley
1-1/2 teaspoons Mrs. Dash Original Blend Seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1-1/4 cups water
2 teaspoons chicken bouillon granules
2 tablespoons butter
4 cups milk, divided
3 tablespoons flour
bacon bits (for garnishing)
shredded cheddar cheese (for garnishing)
In a large saucepan or Dutch Oven, add the potatoes, carrots, onion, celery,
parsley, Mrs. Dash, salt pepper, dill, water, chicken bouillon granules, and butter.
Bring to a boil, reduce heat and simmer (covered) for 15 minutes.
Add 3-1/2 cups milk; heat until hot.
Blend flour with remaining 1/2 cup milk; stirring until smooth, then stir in soup.
Cook, stirring constantly, until smooth and bubbly.
Garnish each soup bowl, with the bacon bits and cheese.
Creamy Potato Soup
1 medium onion, finely chopped
1 celery rib, thinly sliced
1 medium carrot, grated or shredded
1/2 cup butter
2 tablespoons flour
4 cups milk
1 (10.75 oz.) can cream of mushroom soup
1/2 cup cubed Velveeta or shredded cheddar cheese
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt
several dashes black pepper
In a Dutch Oven, saute onion, celery and carrot in butter, until tender.
Stir in flour until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Add the canned soup, cheese, potatoes, seasoned salt & pepper; mix well.
Cook and stir until cheese is melted, and soup is heated through.
Creamed Potato Soup with Bacon
6 slices bacon, cut in half crosswise
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
salt & pepper
2 large potatoes, peeled and cut into 1/2-inch cubes
1 cup water
1 teaspoon Dijon Mustard
1-1/2 cups light cream or milk
1 (10.75 oz.) can cream of chicken soup
dried parsley for garnishing
In a skillet, cook bacon until crisp.
Remove, drain on paper towels, crumble and set aside.
In a large saucepan, add 1-1/2 tablespoons of bacon drippings.
Add the onions, seasoned with salt and pepper, then add celery; cook until tender.
Add water and mustard; stirring until mustard is blended in.
Add potatoes, seasoned with salt and pepper.
Bring to a boil, reduce heat, and simmer (covered) for 15 minutes.
In a bowl, add the cream and canned soup; stirring until blended completely.
Add the cream-soup mixture (along with the bacon) to the pot of soup.
Heat through, but do not boil.
Garnish with parsley.
Makes about 4 servings.
Wow all these recipes sound great. Can’t wait to try a few especially CookinMaven’s Hungarian Goulash.
You will find that once you have made potato soup a few times you will have your own way of making it. Maybe a combination of different recipes.
I always add Rivels to my potato soup.
1 cup Flour
dash of salt
Mix together with hands as you would a noodle dough and knead until smooth.
When soup is bubbling hot pinch off little pieces of dough and drop into the hot soup. Cook until dough is cook through.
I can’t make my potato soup without these, or my husband says the soup is not done.
As cokinmaven said, there are as many of these as grandmothers. Here is another one from this site.
Hungarian Sausage Soup With Dumplings
Recipe from Recipe Secrets.
This has got to be the #1 most favorite recipe of mine and seems like everyone else in my family. I get requests to make this more than anything else I cook. The recipe is over a hundred years old came over with my Great Grandmother from Hungary. There were never any written down instructions, just learned it from her and my Dad by watching and helping make it. Hope you like it too.
(Source Sophia (Koch) Hoff)
This was how Grossmutter Hoff made this soup. She usually made the SpÃ?tzle but once in a while would also make the other 3 rd kind of dumpling. Grossmutter Weigler would always use the 2nd kind of dumplings with this soup and other soups. I always make the Spatzle when making this.
Lrg soup pot full of water
2 to 3 teaspoons paprika
Salt to taste
SpÃ?tzle (dumplings), as many as you want
opt. 6 lbs smoked garlic sausage in casings
(the red kind) cut into medium thick slices
Slice sausage into medium sized slices, about 1/4 to 1/2 inch thick. Put into a large soup or stock pot and fill pot with water. Bring to a boil on high heat. When water begins to boil, turn heat down to medium and allow to simmer. Add paprika and salt to taste (will need very little salt and no pepper as sausage will be spicy enough). Allow to simmer for about 2 hours. Do not boil. When just about done, make the dough for the SpÃ?tzle. Add the SpÃ?tzle by teaspoonfuls to the soup and cook according to recipe below. (until they rise to the surface). Serve hot with a hard crust bread.
NOTE: The dumpling dough will separate from the spoon when spoon is dipped into the soup. Fresh snipped parsley may be added to soup in bowl for garnish.
My Hungarian family have always pronounced this as shpetz-leh
750 g flour
1 tsp. salt
1/2 liter water
Mix flour, eggs, and a little salt with water into a paste. Do not beat! Drop bit by bit into boiling salted water (the more the better). Two approaches work here, either:
(a) lower 1 tsp of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one
(b) use a coarse grater to force drops of the paste into the water. Cook for 1 to 2 minutes then strain (and rinse, optional). You don’t want to over cook these much, so if you place the paste in spoon by spoon you may have to do a batch of 10 or 20 spoonfuls, then cook 2 minutes, then another batch, etc.
These dumplings are designed to be served with goulash but can be used with any stew or soup. Kids love to help make these
Yield: 1 Batch
3 1/2 cups all-purpose flour
1 tbsp salt
approx. 1/3 cup water
Mix the flour, salt and eggs, together and add just enough water to form a stiff dough. Knead the dough for about 5 minutes. Roll the dough out, to the thickness of 1/2 " and cut into 1/2" wide stripes. Pinch off small pieces, each about the size of a bean, and shape the pieces into tiny balls. Cook the Csipetke in a large pot of boiling water for about 5 minutes until they float to the surface or drop them directly into the stew or soup.
Rivilchas or Tarhonya for Soup
A tiny chewy dumpling for Hungarian soups, they were made fresh and cooked in the soup in the big stock pot after the meat and whole vegetables were removed to a separate serving platter or when plain sausage soup was made they were ladled into the bowls with the soup. They cook up chewy, better than any noodle. Tarhonya can also be made in large bulk as the Ancient Hungarians made. These were dried hard and stored in a large container for years without spoiling.
2 cups sifted flour
2 whole eggs
1/2 tsp. salt
Mix the flour, eggs and salt together. Knead to make a stiff dough. You may add a little water if the dough is too stiff. Grate on the medium side of a grater. Rivilchas or Tarhonya should be the size of dried peas. Let the Tarhonya dry for 1/2 hour and then add to boiling water 1/2 cup at a time and cook till done. Drain and serve in hot Sausage or Beef Soup, Chicken Soup or Tomato Soup.
Note: If you have a large pot of boiling soup, you can cook these Rivilchas or Tarhonya in the soup.