Amish Potato Soup Food

AMISH OLD FASHIONED POTATO SOUP

Steps:

• In a large heavy stock pot add Chicken stock. Add potatoes, green onion, salt and pepper and bring to a boil. Boil until potatoes are fork tender.
• Remove about ½ of the potatoes with a slotted spoon or kitchen spider to a bowl. Use an immersion blender and process until the cooked potatoes in the stockpot have dissolved. Add the whole potato pieces back to the stockpot.
• Add butter, sour cream and milk and and simmer for at least 3 minutes so that the milk will lose its milk taste..
• Add sharp cheddar if you are using cheese.
• When cheese has melted through and soup has thickened, serve warm.

SAVANNAH-STYLE IRISH POTATO SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
• Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.
• To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

AMISH CABBAGE & POTATO CASSEROLE

Steps:

• Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
• In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
• Layer the Velveeta cheese slices on top.
• Then spread on all of the meat mixture.
• Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
• Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.

AMISH POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

AMISH POTATO SOUP

Steps:

• Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
• Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

AMISH COUNTRY POTATO SOUP

Steps:

• Chop bacon.
• Saute' bacon, celery and onion in a deep sauce pan.
• (I drain the fat before going on to the next step, but the recipe doesn't call for it).
• Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
• Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
• Mash lightly, leave about 1/4 whole.
• Remove bay leaf and add milk, worcestershire sauce and parsley.
• Bring to a boil.
• Serve hot.

AMISH POTATO SALAD

Steps:

• Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
• While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
• Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
• Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
• Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.

AMISH POTATO SALAD

Steps:

• Cut the potatoes into big chucks and boil until tender with a fork. Drain and set aside.
• In a large sauce pan over low heat whisk together the ingredients for the dressing. Continue untill thickens and chill for about 2 hours.
• In a large mixing bowl or container toss together the salad ingreidents and then carefully mix in the chilled dressing. Serve chilled.

OLD AMISH POTATO CANDY

Steps:

• In a large mixing bowl combine potatoes, butter, cocoa, and vanilla.
• Gradually blend in sugar, then coconut.
• Knead until completely mixed.
• Shape into one-inch balls and press a pecan into the center of each.
• Wrap in foil and store in airtight container.

AMISH POTATO SALAD

Steps:

• Chop potatoes, eggs, onion and celery finely. Place in bowl.
• Combine dressing ingredients in another bowl. Mix well.
• Pour in parts and mix with potato mixture until desired wetness is received.
• Mix well to blend. Chill until ready to serve.