Verysimplepotatosoup Recipes

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!).

Steps:

• Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
• Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

Steps:

• Peel and dice potatoes (the smaller you dice, the faster they cook).
• Place in pan with enough water to cover potatoes.
• Cover and cook potatoes until done.
• Drain water and return to pan.
• With a potato masher, mash 1/2 of the potatoes (this will serve as your thickener).
• Add cream of celery and milk. Stir and heat on low, stirring frequently until desired temperature is reached.
• Serve with fresh chopped onion and a sprinkle of ground red pepper if desired. (this really makes it yummy).

Steps:

• Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.
• Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.
• Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.