New England Potato Soup Food

NEW ENGLAND POTATO SOUP

New England Potato Soup image

While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6-7 servings.

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
3 medium potatoes, peeled and cubed
1-1/2 teaspoons sugar
1/2 to 1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/2 cups milk, divided
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

Steps:

In a large saucepan, saute onion and celery in butter until tender. Add the broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the ham, peas and remaining milk; heat through.

Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 899mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

New England Soup Factory's Sweet Potato Chicken Barley Soup image

Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.

Provided by winkki

Categories Yam/Sweet Potato

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper

Steps:

Heat the olive oil in a large heavy stock pot.
Saute garlic, onions, celery and carrot for 8 minutes.
Add parsnips, barley, chicken and chicken stock.
Bring to a boil; simmer on medium-high heat for 30 minutes.
Add the sweet potatoes and cook an additional 30 minutes.
Add dill and season.

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