Savory Potato Broth Recipes

EASY AND SAVORY BOILED POTATOES

Steps:

• Peel potatoes and cube into large chunks.
• Pour chicken broth over potatoes. If not completely covered, then add water until all potatoes are submerged.
• Boil on medium heat until tender, about 30-40 minutes.
• If you need to speed up the process, can boil covered for the last 10 minutes.
• Drain.
• Return potatoes to pot with flame off and let sit for a minute or two so any remaining water on potatoes can evaporate.
• Can enjoy as is, or pour olive oil over potatoes to make more moist.
• Enjoy!

SMOOTH AND SAVORY POTATO SOUP

Steps:

• Boil the carrots, onion and 4 peeled potatoes in the broth until tender. Using immersion blender or regular blender, puree vegetables. Add the butter, 2 remaining washed, unpeeled and cubed potatoes (Yukon gold work great for this) and pepper to taste. When the potatoes are tender, add the half and half. Done!

GARLIC POTATO SOUP

Steps:

• Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

SAVORY POTATO BROTH

Steps:

• Pour the oil into the pot, and set over medium-high heat. Let the oil get quite hot, but not smoking.
• Dump in the potatoes, sprinkle on 1 teaspoon of the salt, and toss them in the oil until well coated. Cook them for 6 minutes or more, until lightly crusted and caramelized without taking on any color. Lower the heat to prevent burning and alternately stir the potatoes.
• When the potatoes are leaving a crust on the pan bottom (about 3 to 5 minutes), toss in the celery and carrots. Stir up everything well, scraping up any potato crust, raise the heat a bit, and cook for 2 or 3 minutes, until all the vegetables are hot and steaming. Push them aside to clear the pan bottom in the center, and drop in the tomato paste. Toast it in the hot spot for a minute or two, stirring, then work the paste into the vegetables.
• Pour the gallon of hot water into the pan, drop in the bay leaves and pieces of cheese rind, grind in 1/4 teaspoon or more of black pepper, add the remaining teaspoon of salt, and stir well. Cover the pot and bring the broth to a boil, adjusting the heat to keep a steady but not violent bubbling, and let cook for an hour, covered. Stir occasionally.
• Uncover the pot and cook the broth for another hour or so, still at a low bubbling boil, until it has reduced to 4 quarts. (If you're in a hurry, raise the heat and concentrate the broth quickly; stir now and then to prevent burning.)
• Remove the bay leaves but leave the cheese rind, whole or chopped up, for those who like it.
• You can use the broth right away, or any part of it, for the finished soups that follow. Or let it cool and pack it in measured containers. Keep it refrigerated for 3 or 4 days, or frozen, in filled and tightly sealed containers, for 4 to 6 months.