From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: recipe wanted
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Tue, 14 Apr 92 02:43:18 GMT


-Begin Recipe Export- QuikBook version 0.96 Beta A

 

Title: Kathy's Potato Soup

Keywords: soup, potatoes

 

Servings:

 

        QUAN    MEAS    ING

       =====================

        3       strips  bacon, diced

        3       c       potatoes, finely chopped

        1       c       celery, chopped

        1       med     onion, chopped

        3       c       milk

        3       Tbl     butter (optional)

                        Salt and pepper to taste

 

     DIRECTIONS ---------------------------------------------------------

 

Fry bacon until crisp.  Barely cover potatoes with water.  Add celery, onion

and bacon and 1/2 tsp bacon drippings.  Season with salt and pepper.  Bring

to boil and cook until potatoes are soft.

 

Add milk (and butter if desired).  Simmer 10 minutes and serve.

 

Courtesy of: Joann Pierce

 

Source: Old newspaper clipping

 

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Title: Creamy Potato Soup

Keywords: soup

 

  Servings:  2

 

      2 ea Baking potato (1/2 lb each)         1 ea Medium onion 

      1 ea Small carrot, peeled                1 ea Small stalk celery 

  2 1/2 c  Chicken stock (canned broth)    1 1/2 c  Milk 

      1 ea Salt and pepper               

 

       Peel potatoes.  Cut potatoes, onion, carrot, and celery into 1-inch

  pieces.  In a 2-quart casserole, place vegetables and chicken stock.

  Cover and microcook on HIGH for 15 minutes, or just until vegetables are

  tender.  Set aside, covered, and allow to cool slightly.

 

       Puree soup in batches in a blender or food processor.  Return to

  casserole and stir in milk.  Microcook, covered, on HIGH 4 to 5 minutes,

  until hot.  Season with salt and pepper to taste.

  

       [ 365 Quick & Easy Microwave Recipes; Thelma Pressman ]

 

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Title: Potato Soup with Kale and Bacon

Keywords: potato, soup, kale

 

        2       pounds  boiling potatoes

        3/4     pound   bacon

        1       bunch   kale (about 1 pound)

        1       clove   garlic

                        Salt and pepper

        1       cup     heavy cream

        1       bunch   chives (optional)

        5       tsp     balsamic vinegar

 

        Peel potatoes and put in a pot with enough cold, salted water

to cover.  Cover and bring to a boil.  Lower weat, uncover, and simmer

until done, about 25 minutes.  Drain, reserving the cooking liquid.

Break up potatoes with a potato masher; they should be lumpy, not smooth.

        Cook the bacon until crisp.  Drain and chop.  Pour off all but

2 tablespoons of the bacon fat, reserving the extra fat.

        Stem and chop the kale.  Mince the garlic.  Cook half the kale

and half the garlic in the 2 tablespoons bacon fat over medium heat

until kale is wilted, about 1 minute.  Season with salt and pepper and

transfer to a bowl.  Repeat with remaining kale and garlic, using the

reserved bacon fat as needed.  Return all the kale to the frying pan and

add the heavy cream.  Simmer over low heat until the kale is tender,

about 10 minutes.  Mince the chives.

        Recipe can be made to this point several hours ahead.

 

        Cooking and Serving:  Combine potatoes with about 4 cups of the

reserved cooking liquid in a large pot.  Add more cooking liquid or

water if too thick.  Add kale mixture to the pot and bring to a simmer.

Season to taste with salt and pepper.

        Pour into bowls and sprinkle with chives and bacon.

 

Yoeld: 4 servings.

 

        [ The Best of COOKS Magazine; 1987 ]

 

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I have several other recipes for potato soup.   If none of these is what you
are looking for, let me know and I will post some others.
-- 
An elephant is a mouse built to government specifications.