Doea anyone have a recipe for a potato soup that is not a cream based?!
Answers: My grandmother was Polish and used to make it all the time for me. I know it had freah dill in it. I don't know if it was a Polish style or if she just made it up. I would appreciate any recipes. thank you
You shouldn't really need cream for a potato soup - so long as you choose a floury (rather than waxy) potato. I'd saute a finely chopped onion in butter, add chopped peeled potatoes and chicken stock (vegetable stock would be second best) and cook until tender. Then quickly wizz it all in a food processor and add the chopped dill. Don't leave it too long in the processor or it will go all gooey.
Another similar recipe would be to use the recipe as above, but add a few cloves of garlic to the onion (finely chopped or crushed). Then whizz it all together as before and stir in grated cheese - there you have it - potato, cheese and garlic soup. Roasting the garlic cloves whole before would give a different, more rounded flavour.
i tried, sorry couldnt find one
Try this you will love it! My family begs me to make it!
My "home made" potato soup
7 to 10 potatoes (cooked, drained, and cubed)
1 large onion ( chopped)
2-4 tbsp butter
2 lbs. ham (cubed)
2 cans sliced carrots
2 cans chicken broth
1 cup milk
1 cup mashed potato flakes
In a large stock pot, melt butter. add onion and saute for about 2 min. add potatoes, ham, and carrots. add chicken broth. stir. add milk and stir. let simmer for 30 to 45 min. stir in potato flakes. heat for 5 min. serve topped with shredded cheddar cheese and enjoy!
I use the potato flakes to thicken the soup. you can also use corn starch.
You can also use any variation you enjoy for meat.
I have used polish kelbasa sausage, chicken, hot dogs, beef. mix it up and make it your own!!
My Mother doesn't use milk to make her potato soup. This is the way she makes her potato soup. Start by cooking a large onion (chopped) in butter or margarine until the onion is transparent. Then she adds the onion/butter to a large pot and uses enough chicken broth to cover the chopped potatoes and cooks them til tender. Once the potatoes are done, she adds a handful (about 1/2 cup) cornmeal to the pot and lets this cook and thicken the soup. Lastly, she uses a hand blender (like the TV chefs use) and purees the potatoes to further thicken the soup. It's very good and no one eats only one bowl! We also serve the soup with baked or fried cornbread instead of crackers.