How do u make Southern Potato Soup?!
Answers:
Southern Potato Soup
2 tablespoons ham base or 2 large cubes of ham bouillon
2 quarts chicken broth
1 cup chopped yellow onion
6 ounces (12 tablespoons) butter
2 pounds potatoes, cut in 1/2-inch cubes
1 1/2 teaspoons black pepper
2 cups milk
2/3 cup flour
Preparation:
Combine chicken broth in sauce pan with the ham base!. Stir until the mixture is smooth!. In separate stock pot; melt half of the butter; add onion and sauté until transparent!. Add potato and pepper!. Add chicken broth mixture and stir until well mixed!. Bring mixture to a boil!. In small pan, melt second half of the butter and add flour to make a roux!. Cook over medium-low heat, stirring constantly, until light golden brown in color!. When stock comes to a boil, add the roux with a wire whisk!. Return to a boil and slowly add the milk!. If the soup is too thin, make additional roux (cook a little more flour in butter for at least 1 minute) and add it to the soup!. If the soup is too thick, thin it out with more milk!.Www@FoodAQ@Com
2 tablespoons ham base or 2 large cubes of ham bouillon
2 quarts chicken broth
1 cup chopped yellow onion
6 ounces (12 tablespoons) butter
2 pounds potatoes, cut in 1/2-inch cubes
1 1/2 teaspoons black pepper
2 cups milk
2/3 cup flour
Preparation:
Combine chicken broth in sauce pan with the ham base!. Stir until the mixture is smooth!. In separate stock pot; melt half of the butter; add onion and sauté until transparent!. Add potato and pepper!. Add chicken broth mixture and stir until well mixed!. Bring mixture to a boil!. In small pan, melt second half of the butter and add flour to make a roux!. Cook over medium-low heat, stirring constantly, until light golden brown in color!. When stock comes to a boil, add the roux with a wire whisk!. Return to a boil and slowly add the milk!. If the soup is too thin, make additional roux (cook a little more flour in butter for at least 1 minute) and add it to the soup!. If the soup is too thick, thin it out with more milk!.Www@FoodAQ@Com
This recipe is popular in the South:
Southern Sweet Potato Soup
Ingredients
2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs
Preparation
Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender!. Add garlic, and sauté 1 minute!.
Stir in broth and next 3 ingredients!. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender!. Remove and discard cinnamon stick!. Process sweet potato mixture in a blender or food processor until smooth!.
Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt!. Cook over medium heat, stirring constantly, until thoroughly heated!.
Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form!. Serve with soup, and garnish, if desired!.
* 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream!.
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This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor!. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is!.
The flour serves to thicken the soup!. I don't like my soup real thick, so I usually use less!. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more!. The important thing when adding flour is to cook it in the butter before adding the liquid!. This will avoid that raw flour flavor that can result if the flour is not completely cooked!.
It is important that the soup not boil once the cream is added!. Boiling will cause the cream to separate!. If this is a problem for you, wait to add the cream just before serving and only reheat!.
Cheddar Baked Potato Soup Recipe
6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1!. Cook onions in butter over medium-high heat until transparent, about 3 minutes!.
2!. Add flour, stirring to prevent lumps!. Cook 3 - 5 minutes until just golden brown!.
3!. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens!.
4!. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper!. Simmer 10 minutes!. Do not boil!.
5!. Add grated cheese!. Heat until cheese melts and soup is smooth!.
Garnish each serving as desired with grated cheese and chopped parsley!. You can also use a dollop of sour cream and chives or crumbled bacon!.
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Hope these two recipes help!.
Good luck - and good eating!
Www@FoodAQ@Com
Southern Sweet Potato Soup
Ingredients
2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs
Preparation
Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender!. Add garlic, and sauté 1 minute!.
Stir in broth and next 3 ingredients!. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender!. Remove and discard cinnamon stick!. Process sweet potato mixture in a blender or food processor until smooth!.
Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt!. Cook over medium heat, stirring constantly, until thoroughly heated!.
Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form!. Serve with soup, and garnish, if desired!.
* 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream!.
xxxxxxxxxxxxxxxxxxxx
This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor!. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is!.
The flour serves to thicken the soup!. I don't like my soup real thick, so I usually use less!. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more!. The important thing when adding flour is to cook it in the butter before adding the liquid!. This will avoid that raw flour flavor that can result if the flour is not completely cooked!.
It is important that the soup not boil once the cream is added!. Boiling will cause the cream to separate!. If this is a problem for you, wait to add the cream just before serving and only reheat!.
Cheddar Baked Potato Soup Recipe
6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1!. Cook onions in butter over medium-high heat until transparent, about 3 minutes!.
2!. Add flour, stirring to prevent lumps!. Cook 3 - 5 minutes until just golden brown!.
3!. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens!.
4!. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper!. Simmer 10 minutes!. Do not boil!.
5!. Add grated cheese!. Heat until cheese melts and soup is smooth!.
Garnish each serving as desired with grated cheese and chopped parsley!. You can also use a dollop of sour cream and chives or crumbled bacon!.
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Hope these two recipes help!.
Good luck - and good eating!
Www@FoodAQ@Com