Golden Potato Soup Recipes

GOLDEN POTATO SOUP

Steps:

• Saute onion and celery in butter in a medium saucepan.
• Add carrot, potato and 3/4 cup water; bring to a boil.
• Cover, reduce heat and simmer until potato is tender (about 15 minutes)
• Stir in milk, salt and pepper. Bring to a gentle boil, stirring often.
• In a small bowl, combine flour, cornstarch and 3 tablespoons water; stir into soup mixture.
• Cook and stir until thickened.
• Remove from heat.
• Stir in cheese until melted.
• Sprinkle each serving with a pinch of paprika.

GOLDEN POTATO SOUP

Steps:

• In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. , Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.

GOLDEN POTATO SOUP

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

THE GOLDEN LAMB INN'S OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in stockpot over medium high heat.
• Add leeks and onions; cook until translucent.
• Stir in flour until well mixed.
• Add broth or stock; bring to the boil, stirring constantly until slightly thickened.
• Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender.
• Add all remaining ingredients; cook until thoroughly heated.

GOLDEN LEEK AND POTATO SOUP

Steps:

• Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
• Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
• Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
• Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

POT O' GOLD POTATO SOUP

Steps:

• In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).