Hoosier Potato Soup Recipes

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

HOOSIER BEEF AND NOODLES OVER MASHED POTATOES

Steps:

• 1. Add oil to a large Dutch Oven over medium heat. Sprinkle the flour over the meat and toss to evenly coat cubes with flour. Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• 2. In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot. Stir in the broth, bay leaf, salt, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• 3. When meat is tender, remove with a slotted spoon and set aside to cool briefly. In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low. Shred beef and add back to pot with noodles. Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all). Add salt and/or pepper if needed. Remove bay leaf.
• 4. Serve beef and noodles over hot mashed potatoes.

PERFECT POTATO SOUP

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
• Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
• Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
• Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

HOOSIER POTATO SOUP

Steps:

• Start water boiling in a large pot (Med. high heat). Peel potatoes and score 1/4" deep on 4 sides with knife. Use peeler to "square the potato" letting the thin 1/4" slices go into the water in the pot. Then slice the remaining potatoes into 1/4" thick slices and put into pot.
• Add: sliced onion, butter, water, milk, salt and pepper to just cover the potatoes.pp.
• Bring to a low boil, uncovered, and reduce heat to a medium simmer. DO NOT scorch the milk! Stir occasionally to keep the butter well mixed into the milk.
• Hard boil the eggs, peel and set aside.
• Simmer 20-30 minutes or until potatoes are done and have rounded edges. The thin slices from the peeler will provide the thickness for the soup at this time. Taste and adjust seasoning.
• Just before serving-slice or chop the eggs and add into soup. If you want thicker soup-drain cans of potatoes and add to pot, heat 2-3 minutes and serve.
• SUNDAY SUPPER variations; add veggies, diced ham/bacon bits, spices for more flavor to serve 50 to 75 servings, multiple ingredients times 5. Recipe #281741.
• Beverage Pairing; Moscato Wine (cheap).