Home and Garden potato soup?
Wednesday, March 31st, 2010 at
3:11 pm
O.k a while bak ago i had a home and garden party. The lady that came and did the party had amde this potato soup recipe. i was wonderin if any one had the recipe?….all i know is it had corn and potatos..i think she said it was like a cream of potato soup?…PLZ I WANT IT SOOOOO BAD……………
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Amish Potato Rivel Soup
1 1/2 cups water
3 medium potatoes, peeled and grated
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup diced cured or smoked ham
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon salt
4 cups milk
1/8 teaspoon celery seeds
2 tablespoons finely chopped fresh parsley or chives
Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.
In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt. Using floured hands, pull into stringy lumps; add to the potato mixture. Cook for 7 minutes, stirring often. Stir in milk, celery seeds and remaining salt; heat through. Top with parsley or chives.
Follow the link below to a recipe for Corn Chowder which uses cream-style corn along with the potatoes. When I read your question, I thought of my sister-in-law’s corn chowder. She’s out playing bunko tonight so I couldn’t get her recipe for you, but this one should be close.
Even if it’s not what you’re thinking of, it’s good soup! Don’t forget to try to call the lady that brought the soup to your party. She’d probably feel complimented that you enjoyed it so much that she’d happily share her recipe.
Some time ago I came across a recipe for a “simple” potato soup which basically involved adding some ingredients to canned soup. I had to laugh, because my recipe for traditional Pennsylvania Dutch potato soup is quite simple and fairly quick.
Potato Soup
4 cups cubed potatoes
1 medium onion, chopped
1 rib celery, diced
3 Tbsp. flour
1 Tbsp. butter
3 ½ to 4 cups milk
1 egg, beaten
Salt and pepper
Parsley
Boil potatoes, onion and celery in small amount of water until soft. Add milk, salt and pepper, then reheat. Brown flour in the butter and blend it slowly into the potato mixture. (Gradually add small amount of the warm milk to the flour-butter mixture and blend thoroughly, then stir into full pot of soup.) Add a little of the warm soup to the beaten egg and stir into the full pot of soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.
CORN AND POTATO CHOWDER
2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1/4 c. chopped green onion (optional)
1 tsp. salt
1/4 tsp. pepper
3/4 c. water
2 c. corn
1 1/2 c. milk
1/2 c. evaporated milk or cream
1 c. diced pasteurized cheese
Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil.
Note: I usually double or triple recipe.
I always go for the easy. Dice potatoes fairly large. Boil for far to long. The water (or stock if its handy) with get thick with cooked off potatoe. Add cubed ham and a can or two of condensed southwestern nacho soup or any such that appeals to you at the grocery store soup section. Campbell’s makes several. They are thick already seasoned . You could just add chunked cheese. Eliminate the ham and add a condensed clam chowder. Then add a country gravy package mix to thicken to the desired consistence for your taste. The gravy mix is also preseasoned so be careful not to add to much on your own with out tasting first.