LET’S TALK POTATO SOUP

• Amy Blair I will put one up in AM my mother n law
• Serena Adkins Ellisonhttp://cookingwithserena.com/?p=413

  

  SERENA’S POTATO SOUP

  cookingwithserena.com

SERENA’S POTATO SOUP

Peel & cut into healthy chunks bunch of large potatoes (about 11 Large) put in stock pot. Cover with water salt and boil with 1 whole large onion diced up, 3 cut up sticks of celery (OR can use 2 cans Cream of Celery but don’t add that till the end when you add the butter and milk)

Wait till potatoes start to soften and add 1 whole stick of butter, salt and pepper well , 1 can of cream (Evaporated milk), (if using  2 cans Cream of Celery in place of real celery now is the time to add this)  potatoes should be  soft

take 5 Tbsp. Cornstarch and mix well with water till thin in cup and pour into soup. Stir till thickned.

Serve hot topped with shredded cheddar cheese and Oyster crackers or Saltines, tipped with cooked crumbled bacon. Also good with Grilled Cheese

• Lynn McGinnis I took an old Pennsylvania Dutch Potato Soup Recipe and made my own adjustments. My family loves this recipe. Some of the measurements are not measured, but guessed at. I hope this helps… Dice 4-6 stalks of celery, 1 large onion, & 2 carrots, place in half a stick of butter in a saucepan, cook until all veggies are translucent . Add 3-4 Tablespoons of flour to make a roux. Cook a couple minutes, then stir constantly while adding 2 quarts of chicken stock. When combined well, add 6-8 potatoes, chunked into bite sized pieces. Cook at a simmer or slight boil until potatoes are done, about 20-30 minutes. Near the end of cooking time, I add 1 can evaporated milk. If I have it I also add 1 8 oz. pkg. of cream cheese to add creaminess near the end, just so it will melt. Then add grated cheddar cheese and/or bacon on top, if desired. Let me know how you like it…  Opps – must add salt and pepper to taste
• Dawn Parkison Tip-potato soup taste better using evaporated milk for at least part of the liquid needed, it makes for a richer taste and consistency
• Patricia Stover I only use evap milk in mine too, Dawn.
• Serena Adkins Ellison Me too
• Patricia Stover To clarify for those members that may not know: evaporated milk is the canned milk unlike the milk you use to drink , put on your cereal, etc.
• Darlene Julian potato heavy cream salt pepper parsley fresh garlic butter. Cook potatoes and 1tlbs salt till half done. pour half the water off. Add heavy cream. add all seasonings. Add butter . return to finish cooking. If you want it thicker add corn starch . If you are a shrimp lover at the very end through shimp in cook 5 minutes.
• Markeen BelongstoJesus Gillette My mom, made the best potato soup, in my opinion… First she started with boiling the potatoes… then she would add green beans and some kielbasa … salt pepper to taste… when it was cooked together for a bit, not too long, ya dont want mushy potatoes… THEN, she added SOUR CREAM… heat just til hot, and serve  OH how I LOVE that soup !!