Colonial Potato Soup Recipes

COLONIAL POTATO SOUP

Steps:

• * Fry bacon till semi-crisp then add the onion. Sauté over medium high heat stirring occasionally with a wooden spoon. Just when the onion begin to caramelize add the garlic. Sauté for 5 minutes. Bacon should be well done and the onions and garlic caramelized.
• * Add the potatoes, then pour over them the beef broth and milk. Stir well then add the rosemary, sea salt and black pepper. Simmer about 15 minutes stirring frequently to avoid scorching.
• * Once the potatoes are semi-tender add the sour cream and parsley. Continue to simmer till the potatoes are done and the broth has become thick and creamy. Lightly mash to thicken the broth. Serve immediately.
• This is great when paired with an herby artisan bread and white wine.

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

WORLD'S BEST POTATO SOUP

Steps:

• In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.