Alpine Potato Vegetable Soup Food

IAN'S POTATO-VEGETABLE SOUP

Steps:

• In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
• Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
• Heat soup through, stirring occasionally, and serve.

CREAM OF POTATO AND VEGETABLE SOUP

Steps:

• Melt margarine in large saucepan or Dutch oven over medium heat.
• Stir in onion; cook 2 to 3 minutes or until crisp-tender.
• Add broth, potatoes, salt and pepper.
• Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
• In small bowl, combine flour and half-and-half; mix well.
• Stir into potato mixture; add frozen vegetables.
• Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

ALPINE VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
• Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
• Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
• Add the potatoes and carrots and stir-fry for a few more minutes.
• Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
• Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
• Serve topped with grated cheese.

ALPINE VILLAGE HOUSE SOUP - CHICKEN SUPREME

Steps:

• To prepare, boil all soup ingredients together for about 30 minutes.
• To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
• Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
• Puree in blender for a creamier texture.

ALPINE POTATOES

Steps:

• In saucepan, cook and stir butter and soup until smooth.
• Remove from heat; add sour cream.
• Add onions, celery, and cheese; mix well.
• Add salt, pepper and diced potatoes; mix well.
• Pour into 9x13 baking pan; top with potato chips.
• Bake at 350* for 45-55 minutes.

ALPINE POTATO VEGETABLE SOUP

Steps:

• 1. Saute garlic and onion in large saucepan until onion is translucent 2. Add broth, potatoes, carrots, celery (without tops) and zucchini 3. Bring to boil then simmer 15-20 minutes until potatoes are *just* tender 4. Add the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened