Mrs. Lamb’s Potato Soup

4 potatoes, peeled and cubed
4 c. water
2 carrots, cut in small pieces
1/2 onion, diced
1 stick butter
1 can pet milk (evaporated milk)
1 t. salt
1/8. t black pepper, freshly ground

In a large stock pot bring water to a boil. Add potatoes, carrots and onions and boil for 20 minutes over medium high heat. Turn heat down to low and add butter and pet milk. Cook 5 minutes more before serving. May add garnish of green onions, shredded cheddar, bacon or freshly grated Parmesan cheese.

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Special Potato Soup

One rainy afternoon in Little Rock, I went over to my dear friend Holly’s house.  It was a set apart kind of day.  I can still remember our conversation and all the details of the meal.  This is the warm and inviting soup she prepared.  Every time I make it, I think of my special friend.  I pray for her.  And I remember our conversation. Perhaps someday I will write about it in another room. Until then, I am still treasuring it up in my heart!

2 stalks celery, sliced
1 medium onion, chopped
2 T. butter
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
3 C. water (can substitute chicken broth, then reduce bouillon cubes to 2)
5 chicken bouillon cubes
3/4 t. seasoned salt
1/2 t. thyme
1/2 t. rosemary, crushed
dash of garlic powder
dash of pepper
1 c. sharp cheddar cheese, shredded
1/4 c. milk

Sauté celery and onion in butter in a large stock pot for 5 minutes on medium heat. Add potatoes, carrots, water, bouillon cubes, seasoned salt, thyme, rosemary, garlic powder, and pepper. Cover and simmer on medium to med high heat for 20 minutes.

Remove from heat and mash with a potato masher. Add milk and cheese. Cook, stirring constantly, on low hear for about 5 minutes. Yields 10 cups.

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Leek Potato Soup

One Saturday morning, my Chris and I were enjoying a Jacques and Julia cooking show and they made this recipe.  It is delightful and rich to your palette. A wonderful Saturday afternoon get-away–right in your own home.

1 leek, washed in warm water, dark green cut off and thrown away, rest chopped
1/2 medium onion, chopped
4 medium potatoes, peeled and cubed
4 c. hot water
4 chicken bouillon cubes
1 stick butter
1 c. milk
1 t. salt
1/4 t. pepper

Melt 5 T. butter in stock pot. Sauté chopped leeks (light green and white parts only) and onions for 10 minutes over medium heat. Add hot water and bouillon cubes, potatoes, salt and pepper. Simmer over medium high heat for 25 minutes. With a potato masher, mash the mixture in the pot until the potatoes are chunky, not completely mashed. Add milk and rest of butter (3 T.) with heat on low, cook for 5 minutes more.

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Fergie’s Potato Soup

This is our favorite fall soup in the Smith home.  Make some homemade bread and serve it up in a big bowl!

6 slices of uncooked bacon, diced
1 medium yellow onion diced
1 1/2 c. diced celery (hearts and leaves are best)
1/2 lb. carrots sliced
[Sauté above in stock pot for 10 minutes]

3 qts. hot water
3 T. chicken base or 2 cans chicken broth or 6 chicken bouillon cubes
3-4 c. diced raw potatoes
[Add to above and simmer over med-low heat until all veggies are tender]

2 cans evaporated milk
Roux (see recipe below)
[Add to above when veggies are tender]

1 lb. cubed Velveeta (makes a salty soup) or cheddar (melt very slowly) or American (smooth and rich)
1 teaspoon cracked pepper
[Add and cook on low until soup is thickened and cheese is melted]

Roux: Melt 1 stick butter completely and stir in 1/2 c. flour in melted butter on low for 1 minute

From our friends the Ferguson’s mom, Mrs. Ferguson. As for any recipe, you may find that you alter this. I have by cooking the bacon pretty crispy before sautéing the vegetables (Chris doesn’t like wiggly bacon). Also, I use 2 quarts of water instead of three (Chris doesn’t like his soup too runny). Are you seeing a trend here? Maybe Chris is a bit picky???? Ha Ha!

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