Potato Soup Recipes

The first potato soup recipes were presumably made by the Peruvian Indians high in the Andes. They even invented frozen potatoes ., by cooking the spuds and then wrapping the mash and burying it in the soil which would freeze in winter. This gave them potatoes to eat in the spring before fresh ones were available. Soon after they arrived in the west someone must have realised that they could be used to thicken soups - probably at about the same time that it became fashionable for the ladies of the French court to wear potato flowers in their hair. But of course even the best potatoes are neutral in taste they need something added to make tasty soup. The variations on the theme are endless.

Recipes For Salmon Patties

Ramen Noodle Salad

Leek and Potato Soup is of course a classic

To serve 4

4 leeks, chopped, including some of the green tops.

4 large potatoes, diced

1tbsp vegetable oil

1 ½ pints, 800ml chicken or vegetable stock

½ pint 300ml single cream

Pinch of grated nutmeg

Salt and Pepper

Chopped parsley

Saute the chopped leeks and potatoes in a little oil. Cook until soft, but not brown. Add the stock and simmer for 20 minutes. Season to taste and allow to cool somewhat before liquidizing. Reheat, not to boiling, and add the cream and nutmeg. Sprinkle with chopped parsley. Serve hot with croutons or large chunks of garlic toast.

Serves 4

Bake 4 potatoes, remembering to pirce them first to avoid explosions. You also need:-

1 tablespoon of butter or low fat spread

1 ½ cups finely chopped onions, green onions are fine

1 clove of garlic, peeled and crushed

2 cups of chicken stock

3 cups of milk

1 teaspoon of salt

¼ teaspoon of pepper

Chopped parsley, crumbled crispy bacon.

Peel the potatoes when cool enough to handle. Mash ¾ of the potato flesh and cube the rest.. Melt the butter and fry the onions, after a few minutes add the garlic and continue cooking until soft, but not brown. Add the mashed potato, stock, milk and salt and pepper. Simmer, stirring from time to time, adding the potato cubes when almost ready. When ready to serve sprinkle with chopped parsley and crumbled crispy bacon.

You need I large or 2 or 3 smaller potatoes per person. These should be boiled, peeled and mashed using a little of the potato water to make it fairly thin. Reserve the rest of the water.

You also require 2 tablespoons of butter

2 tablespoons of flour

Chopped green onions

2 -3 oz .50, 75 grams of grated cheese per person.

In a separate pan brown 2 tablespoons of butter in 2 tablespoons of flour to make a brown roux. You need to stir this continuously or it will burn.

Grate the cheese - a fairly strong one is preferable such as a mature Chedder. You need at least 2 oz, 50 grams per person. Reheat the mashed potatoes in their water together with the roux, stirring well. Place a portion of cheese in each bowl. Pour in the potato mixture and then scatter minced green onions/scallions on top. These could be replaced with parsley or other herb. Serve with lots of crusty bread.

To serve 4

6 cups of potatoes, sliced & peeled

1 cup of carrots, sliced finely

6 rashers of streaky bacon

1 cup of onions, chopped

1 cup of celery, chopped

4 cups of milk, one of these could be substituted with a cup of thin cream

Ground white pepper to taste

Chopped tarragon to garnish.

In a large saucepan, combine potatoes and carrots in boiling salted water and cook until vegetables are soft. Drain and mash them well. In the meantime, fry the bacon until crisp. When it has cooled enough to handle crumble into the potato and carrot mixture. In the bacon fat, fry the chopped onions and celery. When these are soft, stir them into the potato mixture, adding milk and pepper to taste. Allow the soup to simmer for 20 minutes. f using cream stir this in to the hot soup just before serving and reheat, but do not allow to boil or it will split. Sprinkle with chopped tarragon - use only a little as this has a strong flavor. This is a really thick, main course soup.