Buttered Potato Soup Klapsakkaa Recipes

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

PLAIN POTATO SOUP

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.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

BUTTERMILK POTATO SOUP

Steps:

• Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
• While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
• Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

KITTENCAL'S BAKED POTATO SOUP

Steps:

• In a Dutch oven or pot melt butter over medium heat.
• Add in onion and chili flakes; cook stirring for about 3 minutes.
• Add in garlic cook stirring 2 minutes.
• Add in flour then cook stirring constantly for about 1-1/2 minutes.
• Slowly add in milk and broth, whisking constantly until bubbly and thickened.
• Stir in the cubed cooked potatoes and green onions; bring to a boil.
• Reduce heat to low and simmer uncovered for about 20 minutes.
• Using a fork mash about half of the potatoes (leaving some cubed).
• Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
• Season with seasoned salt and black pepper.
• Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
• Delicious!

BUTTERED POTATO SOUP (KLAPSAKKAA)

Steps:

• In a medium saucepan, beat potatoes and milk with a whisk until smooth.
• Stir in half and half.
• Stir over medium heat until soup barely comes to a boil.
• Add salt and pepper to taste.
• Sprinkle top with a dash of allspice.
• Ladle into individual bowls or mugs.
• Garnish with parsley and 1/2 teaspoon butter.
• Serve immediately.