Soup Recipe Scrapbook

BAKED POTATO SOUP #1

Ingredients: 2 medium potatoes, baked; 5 tablespoons butter, divided; 3 tablespoons butter, divided; 3 tablespoons flour; 3 cups milk; 7 tablespoons cheddar cheese, grated; 3 tablespoons diced ham, cut into ⅛-inch cubes; salt and fresh ground black pepper to taste

Method: Either freshly baked potatoes or cold leftover baked potatoes can be used.

Scoop the meat of the potatoes from their skins. Place in a medium mixing bowl and discard skins or use as an appetizer, baking them again with cheese or some other condiments.

If the potatoes are still hot, add 2 tablespoons of butter and allow to melt. If the potatoes are cold, melt the butter in a microwave or on the stove top before adding to the potatoes. Add 2 tablespoons milk and mash the potatoes. Don’t worry if there are a few lumps.

Now make a white sauce; melt the remaining 3 tablespoons butter over medium heat and add the flour. Stir with a whisk until well blended. Add milk and continue stirring. Save ½ cup of milk to add to soup if it becomes too thick.

When the mixture thickens, add 3 tablespoons of grated cheese. Continue stirring until the cheese melts. Add diced ham and mix thoroughly. Add the potatoes, stir until soup is thick. Add salt and fresh ground black pepper.

Ladle the soup into warm bowls, or even better, bake fresh bread bowls. You can top each bowl with grated cheese, crumbled cooked bacon, chopped chives, parsley and a dollop of sour cream.

Fran Fry

BAKED POTATO SOUP #2

Ingredients: 5 large baking potatoes, baked; ¼ cup margarine or butter; 1 medium onion, chopped; ⅓ cup all-purpose flour; 1 quart half-and-half; 3 cups milk; 1 teaspoon salt; ⅛ teaspoon ground white pepper; 2 cups (8 ounces) shredded cheddar cheese; 8 bacon slices, cooked and crumbled

Method: To bake potatoes in a microwave oven: prick each potato several times with a fork. Microwave 1 inch apart on paper towels at high 14 minutes or until done, turning and rearranging after 5 minutes. Let cool.

Peel potatoes and coarsely mash with a fork.

Melt butter in a Dutch oven over medium heat, add onion and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half and half, milk, salt and white pepper; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

Fran Fry

MASON JAR’S BAKED POTATO SOUP #3

Ingredients: 3 large baking potatoes, baked; ½ cup finely diced celery; ¾ cup finely diced carrots; ¾ cup finely diced onion; ⅓ cup finely diced green onion; 1 teaspoon white pepper; 1 teaspoon cracked black pepper; 1 teaspoon seasoned salt; 1 teaspoon minced garlic; 4 ounces bacon, diced; 2 tablespoons olive oil; 2 cups water; 2 teaspoons chicken-seasoned stock base; 2 ⅔ cups whipping cream; 12 ounces (3 cups) grated Swiss cheese; 3 tablespoons butter; ⅓ cup all-purpose flour

Method: Peel baked potatoes and cut into ½-inch chunks; set aside.

In large bowl, mix celery, carrots, onions, peppers, salt and garlic; set aside. Place bacon in a Dutch oven and cook over medium-high heat until brown.

Reduce heat to medium-low and add oil. When hot, add vegetable mixture; sauté until vegetables are well-done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly for 5 minutes. Fold in cheese until thoroughly blended.

Heat butter in saucepan over low heat; whisk in flour; cook, stirring, until flour is lightly browned to make a roux. Add roux to soup and stir until blended. Reduce heat.

Simmer, stirring occasionally, 30 minutes.

Serves 6

Fran Fry

BAKED POTATO SOUP #3

—Loretha Bringle, Garland, Texas

⅔   cup butter or margarine

⅔   cup all-purpose flour

7   cups milk

4   large baking potatoes, baked, cooled, peeled and cubed

(about 4 cups)

4   green onions, sliced

12   bacon strips, cooked and crumbled

1-¼   cups shredded cheddar cheese

1   cup (8 ounces) sour cream

¾   teaspoon salt

½   teaspoon pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8-10 servings (2-½ quarts).

Northern Ireland potato soup

2 cans (14½ ounces each) ready-to-use chicken broth

4 potatoes, diced (4 cups)

4 scallions, chopped (1 cup)

2 celery ribs, chopped (½ cup)

2 tablespoons butter

¼ teaspoon white pepper

1 tablespoon cornstarch

1 tablespoon water

1 pint (2 cups) heavy cream

In soup pot, combine chicken broth; potatoes, scallions, celery, butter and white pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes, or until potatoes are tender.

In a small bowl, dissolve cornstarch in water and then slowly stir the mixture into the soup, stirring constantly. Simmer 10 more minutes stirring occasionally. Slowly stir in heavy cream, stirring constantly until well mixed. Simmer 5 more minutes and serve.

NOTE: Do not bring soup to a high boil once you add the cream; that could cause the soup to curdle.

Makes 4 to 6 servings.

Fran Fry

ROASTED GARLIC POTATO SOUP

5 whole garlic heads

2 bacon slices, diced

1 cup diced onion

1 cup diced carrot

2 garlic cloves, minced

6 cups diced baking potato (about 2 pounds)

4 cups chicken broth

½ teaspoon salt

¼ teaspoon pepper

1 bay leaf

1 cup milk

¼ cup chopped fresh parsley

1. Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake in 350-degree oven for 1 hour; let cool 10 minutes. Separate cloves, and squeeze to extract ¼ cup garlic pulp; discard skins.

2. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, minced garlic and saute 5 minutes. Add potato, broth, salt, pepper and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.

3. Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat and stir in chopped parsley. Makes 7 servings

Family Circle

PENNSYLVANIA DUTCH POTATO/EGG DUMPLING SOUP—Chris Long,

Peek’n Peak Resort and Conference Center

½ cup butter

1 cup diced onion

1 cup diced celery

1 teaspoon chopped garlic

2 quarts chicken stock

2 cups diced potatoes (½-inch dice)

1 cup flour

1 egg plus 1 yolk

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon chopped parsley

1. Sauté the onions, celery and garlic in the butter until tender.

2. Add the stock and the potatoes and bring to a boil

3. Combine the flour, eggs, salt and pepper, and working quickly, break off little pieces of the dough and drop into the boiling soup. (The dough should not be too stiff; if it is too sticky to handle, dust with flour as you go). Any flour or flour bits left in the bowl should be added to the soup.

4. Simmer for 15 minutes and add the chopped parsley. Adjust seasoning as necessary.

Rhonda Schember & Lynn Clint

potato soup #4

1 pkg. scalloped potato mix

3 c. water r/ part chicken broth

2 T. butter or margarine

1 small onion, chopped

2 c. milk

In large pot, combine potato slices, mix, water, butter and onion. Mix well. Heat until mixture comes to boil, stirring frequently.

Cover; simmer over low until tender. Stir in milk; heat to serving temperature.

Family Circle

LEEK, POTATO AND KIELBASA SOUP

8 cups water

8 cubes chicken bouillon

2 tablespoons butter, cooking spray

6-8 medium leeks, sliced and cleaned, white and pale green parts

4 cups potatoes, diced

1 pound Hillshire Farms Turkey Polska Kielbasa, sliced

salt and pepper to taste

fat-free sour cream for garnish

1. Heat water and bouillon until water boils and cubes are dissolved. Remove from heat.

2. Meanwhile, sauté leeks over medium heat in butter 5 minutes or until soft, spraying with cooking spray if they start to dry out.

3. Add chicken broth and potatoes, bringing to boil. Reduce heat and simmer until potatoes are tender, 25-30 minutes. Remove from heat.

4. Allow to cool 5 minutes and puree in batches or with an immersion blender until desired texture is reached.

5. Over low heat, stir in milk and kielbasa slices. Season to taste with salt and pepper. Serve hot or cold garnished with a dollop of sour cream.

Makes 10 cups

125792.png Per cup: 183.4 calories, 7.5 grams fat, 12.1 grams protein, 36.1 grams carbohydrate, 2.9 grams fiber, 1,654.4 grams sodium

Note: For thicker soup, decrease water by 1 cup, and use 7 cubes bouillon.

Jennie Geisler

BAKED POTATO SOUP #5

4 russet potatoes

¾ cup butter

6 slices bacon, chopped

1 medium onion, chopped

3 stalks celery, diced

2 cloves garlic, minced

¾ cup flour

3 quarts chicken broth

1 pint sour cream

2 cups shredded cheddar cheese

Chopped chives, bacon bits and shredded cheese for garnish, if desired

Salt and pepper, to taste

1. Peel and cube potatoes. Place them in a pot. Cover with water; boil under tender. Drain; set aside.

2. In a separate pot, melt butter and cook bacon (do not drain any of the fat). Reserve some of the bacon for garnish, if desired. Add onion, celery and garlic; cook about 5 minutes until slightly tender. Add flour; stir until most of the fat has been absorbed.

3. Pour in chicken broth; cook until thick. Stir in sour cream; cook about 15-20 minutes, allowing soup to thicken further.

4. Add drained potatoes and cheddar cheese. Reserve some of the cheese for garnish, if desired. Season with salt and pepper to taste. Garnish with cheese, chives and bacon bits, as desired.

Makes 8-10 servings

125797.png Variation: To make Cream of Potato Soup, omit bacon. Add flour after onions, celery and garlic have been fully cooked. After adding broth, substitute 1 pint of heavy cream for the 1 pint of sour cream. Add potatoes; heat until warm.

R. Schember

HOMESTYLE POTATO SOUP

1 (14½-ounce) can fat-free, less-sodium chicken broth

4 cups cubed, peeled baking potato (about 2 pounds)

1 cup chopped onion

1 cup thinly sliced celery

¾ cup thinly sliced carrot

3 tablespoons butter or stick margarine, cut into small pieces

1¼ teaspoons salt

½ teaspoon freshly ground pepper

3 garlic cloves, minced

¼ cup all-purpose flour

1½ cups 2 percent reduced-fat milk

7 tablespoons shredded reduced-fat sharp cheddar cheese

Freshly ground pepper, optional

1. Place first 9 ingredients in a 4½-quart electric slow cooker. Stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low setting and cook 4 to 5 hours or until vegetables are tender. Increase to high-heat setting.

2. Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered, 25 minutes or until thick, stirring frequently. Ladle into bowls; sprinkle with cheese. Sprinkle with pepper, if desired.

Yield: 7 servings of 1 cup soup and 1 tablespoon cheese

125802.png Per serving: 238 calories (27 percent from fat), 7.9 grams protein,???

Family Circle

IRISH CREAMY POTATO SOUP

Ingredients: 1 stick plus 4 tablespoons butter; 1 medium onion; 2 celery ribs, diced; 2 carrots, diced; 4 cups diced potatoes; 4 cups chicken broth; 1 stick butter; ½ cup flour; 2 cups half-and-half; salt, pepper and nutmeg to taste

Method: Melt 4 tablespoons butter in a stock pot. Sauté onion, celery and carrots in butter until soft. Add diced potatoes and chicken broth. Simmer until potatoes are tender.

In a separate saucepan, melt 1 stick butter, stir in flour and stir over low heat for 2 minutes. Add half-and-half slowly, stirring all the while. Cook and stir over low to medium heat until very thick, about 20 minutes. Add cream sauce to potatoes and stir to blend. Add salt, pepper and a little nutmeg to taste.

Soup is best if cooled and reheated.

Fran Fry

PATTY’S CROCK-POT CHUNKY POTATO SOUP

4 medium potatoes, cut in ½-inch cubes

1 quart milk

1 package instant Creamy Garlic Potatoes

1 package frozen spinach

2 (16-ounce) cans of mushrooms

1 (32-ounce) can creamy mushroom soup

1 medium onion, chopped

chopped chives, for garnish

1. Pour milk into Crock-Pot slow cooker. Add instant Creamy Garlic Potatoes, spinach, mushrooms, mushroom soup, onions and cut up potatoes. Mix together well.

2. Cook on low setting for about 4 hours, stirring every hour. Top with chives when serving.

Lynn Clint / Rhonda Schember

POTATO SOUP

5 medium potatoes, peeled and sliced

2 green onions, finely chopped

1 stalk celery, finely chopped

1 carrot, finely chopped

2 teaspoons Worcestershire sauce

2 teaspoons celery salt

1 teaspoon dried basil

¼ teaspoon pepper

1 tablespoon marjoram

2 tablespoons parsley

4 vegetable-flavored bouillon cubes

4-5 cups water, just to cover

1 small yellow onion, chopped

3 tablespoons margarine

2 tablespoons flour

1½ cups milk

1½ cups sour cream

½ cup grated Parmesan cheese

1. Combine potatoes, onions, celery, carrots, Worcestershire sauce, celery salt, basil, pepper, marjoram, parsley, bouillon and water in large saucepot. Bring to a boil; cover and simmer for 20 minutes.

2. Sauté yellow onion in margarine. Stir in flour until smooth; gradually add milk and cook over medium heat until thick and bubbly. Stir this into potato mixture and simmer, uncovered, for 15 minutes.

3. Add sour cream and Parmesan cheese about 20 minutes before serving.

Makes 2 quarts

Family Circle

CHEDDAR POTATO SOUP

2 tablespoons butter or margarine

⅓ cup chopped onion

⅓ cup chopped celery

4 cups peeled, diced potatoes

3 cups chicken broth

2 cups (8-ounces) shredded Cheddar cheese

2 cups milk

¼ teaspoon pepper

dash paprika

1. Melt butter in a large saucepan. Add onion and celery and sauté until tender. Add potatoes and broth and mix well. Bring to a boil; reduce heat. Simmer, covered, for 10-15 minutes or until potatoes are tender.

2. Puree soup in batches in a blender until smooth; return to saucepan. Stir in cheese, milk, pepper and paprika. Cook over low heat until cheese is melted, stirring frequently.

3. Ladle into soup bowls and top with seasoned croutons and chopped fresh parsley.

Makes 8 servings

125808.png Per serving: 254 calories, 13 grams protein, 18 grams carbohydrates, 15 grams total fat, 9 grams saturated fat, 46 milligrams cholesterol, 1 gram fiber, 535 milligrams sodium

L. Clint

R. Schember

POTATO SOUP MIX

Ingredients: 1¾ cups instant mashed potatoes; 1½ cups dry milk; 2 tablespoons instant chicken bullion; 2 teaspoons dried minced onion; 1 teaspoon dried parsley; ¼ teaspoon ground white pepper; ¼ teaspoon dried thyme; ⅛ teaspoon turmeric; 1½ teaspoon seasoning salt

Method: Combine ingredients in a bowl and mix.

Makes 6 servings

Place in 1-quart canning jar to store.

Instructions to attach to jar: To serve: place ½ cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Fran Fry

CREAMY POTATO SOUP

Ingredients: ½ cup plus 4 tablespoons butter, divided use; 1 medium yellow onion, chopped; 2 celery ribs, diced; 2 carrots, diced; 4 cups peeled and diced potatoes; 4 cups chicken or vegetable broth; ½ cup flour; 2 cups half-and-half; salt, pepper and nutmeg to taste

Method: Melt 4 tablespoons butter in stockpot. Sauté onion, celery and carrots in butter until soft. Add potatoes and broth. Simmer until potatoes are tender.

In a separate saucepan, melt ½ cup butter, stir in flour and stir over low heat for two minutes. Add half-and-half slowly, stirring all the while. Cook and stir over low to medium heat until very thick (about 20 minutes). Add cream sauce to potatoes and stir to blend. Add salt, pepper and a little nutmeg to taste.

Note: Soup is best if cooled and reheated.

Fran Fry

POTATO, LEEK AND CHEESE SOUP

1 tablespoon canola oil

3 medium leeks, thinly sliced (white and light green parts only)

1 pound russet potatoes, peeled and chopped into ½-inch cubes

2 (14.5-ounce) cans fat-free reduced-sodium chicken broth

⅓ cup fat-free half-and-half

½ teaspoon dry mustard

½ teaspoon coarsely ground black pepper

1½ cups shredded 2 percent cheddar cheese

Chives or chopped flat-leaf parsley, to garnish

1. Heat oil in a large saucepan over medium high heat. Add leeks and cook 3 to 5 minutes, stirring frequently. Add potatoes, chicken broth, half-and-half, mustard and pepper. Bring to a boil; reduce heat to simmer and cook 15 minutes or until potatoes are tender.

2. Add cheese and stir until melted. Transfer soup in small batches to a food processor and blend until smooth. Keep soup warm until ready to serve. Just before serving, garnish with chives or chopped flat-leaf parsley.

125815.png Servings: 6

125820.png Per 1-cup serving: 193 calories (19 percent from fat), 4 grams total fat (1 gram saturated), 6 milligrams cholesterol, 23 grams carbohydrate, 15 grams protein, 384 milligrams sodium, 2 grams dietary fiber

—recipe developed for the

Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss

Jill Wendholt

McClatchy Men’s

ROASTED RED PEPPER SOUP

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 medium onion, finely chopped

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

4 large red bell peppers (2¼ pounds), roasted, peeled and seeded

4 cups chicken or vegetable broth (homemade or low-sodium canned)

½ cup fresh orange juice

¼ teaspoon grated orange zest

Salt and freshly ground pepper

2 tablespoons chopped cilantro

1. In a large saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Cook garlic, onion, cumin and crushed red pepper, stirring occasionally, until onion softens, about 10 minutes.

2. Add roasted peppers. simmer 20 minutes. Add orange juice and zest.

3. Working in batches, purée soup in a blender. Return it to the pan, season to taste with salt and pepper, and reheat if necessary. Ladle into bowls, garnishing with cilantro.

Makes 6 servings

125826.png Per serving: 135 calories (50 percent from fat), 8 grams fat (1 gram saturated, 5.5 grams monounsaturated), 0 cholesterol, 5 grams

Rhonda Schember

CREAM OF POTATO SOUP WITH SUN-DRIED TOMATOES

1 tablespoon unsalted butter

½ cup chopped onion

1½ cups peeled, diced russet potatoes

2 cups low-sodium chicken broth

¼ cup milk

⅛ teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

1 tablespoon oil-packed sun-dried tomatoes, coarsely chopped

1 teaspoon fresh chopped mint

1. In a heavy saucepan, melt the butter over medium heat. Add the onion and sauté until tender and translucent, 8 to 10 minutes. Add the potatoes and broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes.

2. Remove from the heat and add the potatoes, onion and a little of the broth to a blender. Puree until smooth. Return the puree to the pan holding the remaining liquid and reheat gently.

3. The soup will be thick. Thin it with the milk, season with the salt and pepper, then pour into a warmed soup bowl. Add sun-dried tomatoes. Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired.

Makes 1 generous serving (about 2¼ cups)

125832.png Per serving: 437 calories, 14 grams protein, 62 gram carbohydrates, 16 grams total fat (9 grams saturated), 6 grams fiber, 576 milligrams sodium, 40 milligrams cholesterol

—from Solo Suppers

Assoc Press

Joyce Goldstein Chronich

VEGETARIAN BEAN SOUP

2 (14-ounce) cans fat-free vegetable broth

1 cup water

1 pound bag frozen mixed vegetables

1 (14½ ounce) can no-salt-added stewed tomatoes

⅓ cup broken angel-hair pasta (in 1- to 2-inch lengths)

1 (15-ounce) can no-salt-added kidney beans

1 (15-ounce) can no-salt-added black beans

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ cup Parmesan cheese

1. Pour broth and water into a 4½-quart stockpot over high heat. Add frozen vegetables, stewed tomatoes (with juices) and pasta. Cover pot; bring to a boil.

2. While soup is heating, rinse and drain both cans of beans.

3. When soup comes to a boil, uncover; stir well. Add beans, Italian seasoning and garlic powder. Reduce heat to medium-high or medium, maintaining a moderate boil. Cook, stirring, until pasta is tender, about 5 minutes.

4. Reduce heat to low; add Parmesan cheese. Stir occasionally; simmer for 5 minutes. Serve at once, or continue to simmer on low until ready to serve.

125837.png Cook’s note: We used all of the no-salt-added or low-sodium canned products we could find. You could use regular canned tomatoes, broth and beans.

125843.png Yield: 6 servings

125848.png Per serving: 227 calories (5 percent from fat), 1.25 grams fat (less than 1 gram saturated), 3 milligrams cholesterol,