Aunt Lulabells Potato Soup Food

POTATO SOUP

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

POTATO SOUP

Steps:

• Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
• Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
• Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
• Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
• Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

GREAT-AUNT FANNIE OLD TRADITIONAL POTATO SOUP

Steps:

• Cook potatoes, onions, celery and carrots in the water until tender.
• Meanwhile, in other pan melt butter and blend in flour.
• Gradually add milk and cook, stirring constantly until thickened.
• Add to soup.
• Add evaporated milk.
• Season to taste with salt and pepper.
• Garnish bowls with paprika.

CLASSIC POTATO LEEK SOUP

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

AUNT JOJO'S POLITICALLY INCORRECT POTATO AND SAUSAGE SOUP

Steps:

• To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.
• To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.

PERFECT POTATO SOUP

Steps:

• Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
• Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
• Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
• Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

OLD FASHIONED POTATO SOUP

Steps:

• In a large pot cook 1st four ingredients until potatoes are soft.
• Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) Thicken potato mixture with flour mixture.
• Add remaining ingredients and stir to combine.
• Simmer until creamy, at least 30 minutes.
• We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.

UNBELIEVABLY EASY POTATO SOUP

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).