Country French Potato Soup Recipes

COUNTRY FRENCH POTATO SOUP

Steps:

• Heat chicken broth.
• Add salt, pepper, potatoes, onions and leek.
• Cover and simmer until potatoes are tender.
• Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
• Add parsley, cream and butter.
• Enjoy!

COUNTRY POTATO SOUP

Steps:

• Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
• Cover and cook for about 20 mins or till potatoes are tender not mushy.
• Add 1 c milk,heat.
• Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
• Stir mixture into soup base gradually.
• Cook over low heat stirring constantly until thickened.
• You can add ham,bacon,or alittle velveeta cheese for extra flavor.

FRENCH COUNTRY SOUP

Steps:

• Melt 3 Tablespoons butter in a soup kettle.
• Add carrots, leeks, cabbage and celery.
• Saute over low heat, stirring occasionally, about 20 minutes.
• Add salt, sugar, water and beef broth; bring to a boil.
• Add beans and potatoes.
• Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
• Strain vegetables, reserving the liquid.
• With a food mill, blender or food processor, puree vegetables.
• Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
• Season with salt and pepper if desired.
• Meanwhile, melt 2 Tablespoons butter in a skillet.
• Saute bread slices in butter, turning to saute both sides, until golden.
• Place one slice of bread into each of 6 soup bowls; cover with soup.
• Sprinkle with grated cheese.

FRENCH POTATO SOUP

Steps:

• 1. Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
• 2. Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.

FRENCH COUNTRY SOUP

Steps:

• Rinse the beans, then drain.
• ADd the beans and water to a large soup pot.
• Bring to a boil; lower the heat and simmer for 10 minutes.
• Take off the stove and let set for 1 hour.
• Drain beans and rinse.
• Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
• Cover and cook on LOW for 8-10 hours.
• Take out bay leaves and adjust seasonings to taste;.
• Serve.

LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)

Steps:

• In a large saucepan, add butter, leeks and onions, and cook.
• (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
• Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
• Add cream, bring to a boil and serve hot.
• Garnish with Cheddar cheese and diced bacon.