I like to cut my potatoes up in bite-sized pieces and cook them till they're al dente. While they're cooking, I brown a little bacon which has also been cut into bite-sized pieces along with some onion (preferably Vidalia onions or some other mild, sweet variety).
When all my ingredients are ready I drain the potatoes, combine all the ingredients in one big pot, add a carton of half and half and let it simmer just long enough for the flavors to blend and for the entire mixture to heat through. Add salt and pepper as desired and have some cheese ready to garnish.
You can add broccoli at the same time you add all your other ingredients as long as it's been cooked already or if it's the frozen variety.
I learned it tastes better if the potatoes are cooked in chicken broth. And the cheese I add is the kind that comes in a jar that you use as a dip. It adds a little spice!
These all sound good. I usually make a thin to medium white sauce and then add the diced cooked potatoes. If you like onion and celery just saute it in the butter/margarine that is used to make the white sauce. I usually add celery seed to the finished soup. When I dish it up I like to add even more butter/margarine to my own bowl. My granddaughter really likes my potato soup. I just guess at how much of any item.other than the white sauce. I usually stick pretty close to the white sauce measurements in my good old Betty Crocker Cookbook that I have had for 39 + yrs.
I don't make it.I hate it!
Thanks, Everyone. Lots of good hints and I will get around to trying them all, I'm sure. Today, I used frozen broccoli and I accidentally put too much in it, so I had to pick most of it out. But the potatoes, and onions tasted good with a little milk. Decided the cheese I had wouldn't work. The 'flakes' of the celery were good, but not the bite size. So hard to find something I can eat and don't know what I'll do for tonight. Thanks, again. Linda
Ours is made by sauteeing a finely diced onion, celery stalk and potato or two in butter, add in 2 cups chicken stock, salt, pepper and dried thyme. Simmer, covered until tender. Add 2 to 3 cups milk or half'n half and 1/3 cup instant potato flakes to thicken. Simmer another 15 mins., and serve with crackers. You may thin out more if you like.
Mother's PA Dutch family recipe.
I love all of these recipes. It's fun to experiment & combine different parts sometimes.
I cut potatos up like boiling for potato salad. Add just enough water to cover the tops of the potatos. Meanwhile, sautee a finely chopped bell pepper & 1/2 an onion. Dice 3 or 4 stalks of celery & a small bag of baby carrots. Once potatos are boiled for about 10 minutes,add the sauteed & chopped vegetables. Do not drain the water from the potatos.
In a large bowl, whisk together 1 or 2 cans of cream of celery soup (depends on size pot of soup you want) & 1 can of fat free evaporated milk. Stir all together & add salt, pepper & dill weed. Sorry I don't measure. Cook on low for about 3 hours. Stir often as bottom may start to stick. You can also add boiled chicken or browned stew meat when you add your veggies. If so, add chicken or beef bouillon to water when boiling potatos. Great served with bacon bits & shredded cheese on top when. This pot will make enough to last for a couple of days even if several people are eating.
These are all good recipes. Thanks, Everyone. Today, I still wanted potato soup so I made a small pot using depamp's recipe and it was good. I didn't have any celery and I know it woud have been even better with it and I mashed the potatoes when they were threw cooking. (We always have to do our 'own thing', don't we? lol) Also I crumbled crackers into the soup and I won't do that next time. I still have some left over and will have it later, I'm sure. Just so few things I can eat, and potato soup always sounds good. Funny how we all cook the same thing, but a little bit, or a lot, different. Thanks, again.
